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Establishing her career in Devon, the Food Reader Awards Best Chef finalist spent nearly a decade working alongside Michael Caines at The Royal Clarence and Gidleigh Park before taking on her first head chef role at The Five Bells Inn at Clyst Hydon.

During her time in Devon, Charlotte secured The Five Bells a spot in the Estrella Damm Top 50 Gastropubs list and competed in BBC2’s Great British Menu. She describes her cooking style as ‘modern British with Scandinavian and French influence’ and will be launching her first menu at Hotel Meudon this autumn. The hotel on the South West Coast Path reopened in March 2021 after thorough refurbishment.

Raised in Exeter, Charlotte completed a Masters in Psychology and Human Biology at the University of Plymouth before joining the Royal Logistics Corp of the British Army. She then joined Michael Caines at Gidleigh Park, where she worked as a pastry chef, after which she went to The Royal Clarence Hotel in the same capacity before taking some time out of the industry. She took over at The Five Bells three years ago, earning the pub a place in the UK’s Top 50 Gastropubs shortly afterwards.

Describing her food as ‘Modern British,’ influenced by Scandinavian and French cuisines, Charlotte’s dishes on Great British Menu this year will pay tribute to Fawlty Towers and Wallace and Gromit.

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