Eugene knew instinctively from a young age that he belonged in the kitchen. His love of food started as he toured his native Cheshire working with Le Petit Blanc with Steve Burman and then Dave Aspin at Simply Heathcotes. Soon realising his passion for his craft was not quenched, Eugene pushed himself forward to learn within a multitude of multi Rosetted gastronomic havens. Driving himself to his first Head Chef position at the age of 24 in his new home of the Cotswolds.
“I don’t like over complicated, pretentious food – the key for me is the ingredients, I just cook from the heart and love the idea of a challenge,” explains Eugene – a trait that clearly hasn’t dwindled with time.
“I relishing my newest challenge at Washbourne Court, I feel that while we already are well know for our cuisine, we need to get to the next level. Fabulously sumptuous cream teas – Ribeyes with a scrummy heart of fat; for me its not just flavour, but texture, not just texture but the provenance of the ingredients and that starts from our Local suppliers– something that clearly inspires Eugenes fresh and seasonal menu.
The Chef
