Meet the Chefs
Hello and welcome to the Cotford Hotel. I’m Chris Morgan, the Chef-Patron of L’amuse-Bouche Restaurant and I run the hotel with my wife Barbara, supported in the kitchen by a small team of talented young chefs. We’ve developed our own brand mix of modern and traditional French-style cuisine using only fresh, locally sourced where possible and organic produce and now work with a team of artistic and flamboyant chefs in the restaurant to create menus that keep our guests coming back for more.
Award-winning chefs and restaurant
Since moving to L’amuse-Bouche we’ve been awarded for Worcestershire Chef and Restaurant of the Year, Michelin recommendation since 2010, two AA rosettes for culinary excellence since 2010 and the runner-up award for Chef of the Year for Worcestershire and Warwickshire combined.
We won The Worcestershire Restaurant of the Year for 2016, 2017 and 2019 which meant we had the privilege to represent the county in the England Finals.
We’ve even recently received an AA breakfast award, so you can be assured, no matter what time of day, every dish that leaves our kitchen is of the highest quality.
Great food is in our blood
The direction and forward-thinking nature of our restaurant is the realisation of the whole team and their ability to deliver a real sense of theatre for our guests. It’s a culmination of traditional cooking at its best coupled with modern ideas, technical skills and artistry delivered on each and every plate.
A bit about me
I’ve been working as a Chef for 50 years now, and I’ve been lucky enough to travel the world doing something I love. Originally from a farming family near Oxford, I was inspired by my stepmother who had a wonderful talent for cooking and presenting food interestingly. I studied catering at college in Oxford and then became a Commis Chef, working with Michael Quinn MBE (of The Ritz fame) at the Bear at Woodstock.
I then moved to the South coast and at the age of 22, was given the position of Head Chef at the 60-bedroom Mercury hotel in Seaford. Soon after that I was elected Master Craftsman of the Craft Guild of Chefs (Master-Chef), the youngest recipient of the award, and offered membership of the Association Culinaire Française.
Within a year I was offered a position with the Hilton group as a Head Chef and was promoted twice in two years before opening The Hilton at Bracknell, which I used as a base over the following years in my role as Regional Executive Head Chef for Hilton Hotels. Since then I’ve worked at the Rembrandt hotel in Knightsbridge and the 5* International hotel in Port Moresby, Papua New Guinea, before spending 32 years on the fringes of the Cotswolds running my own restaurant with rooms and finally settling here in 2007 on the slopes of the beautiful and picturesque Malvern Hills.
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(Room bookings are subject to payment in full if cancelled within 48 hours of arrival)