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Olivier Bertho, Executive Chef

My earliest memories were the smells and of course the tasting of dishes prepared by my mother and grandmother in Nantes, Brittany and it is this that inspired me to learn to cook.       

From the age of 14 I knew that I wanted a career that involved understanding different flavours and textures. I started at an apprenticeship that taught the classics as well as working with a restaurant that specialised in seafood, my love of fish continues to this day.

After working for 10 years in France, I made the decision to move to England where my first job was at a corporate hotel, a very different experience, and not only as I couldn’t speak English.

From there, I then began to work in a variety of country house hotels starting with The Elms in Worcestershire. My next move to Rothley Court in Leicestershire would prove to be very eventful as this is where I met my wife Samantha. I then spent some time at Coombe Abbey in Warwickshire which taught me about combining restaurant and banqueting operations on a bigger scale.

My most prestigious role as a Head Chef amongst the many properties I have worked was The Mallory Court Hotel a 3 Rosette Relais & Chateaux property in Warwickshire. It was here that I cooked for a number of my culinary heroes such as the Roux brothers (always a nerve racking occasion as to me they really popularised the French classic dishes in England).

After briefly returning to France, I was offered the chance in 2002 to join The Woburn Abbey Estate, as Executive Chef of the soon to reopen hotel. It was a real honour to have the restaurant named after me and to be given creative freedom to work at Olivier’s and now at The Sculpture Gallery.

I work with a great team of chefs at both properties and being part of The Woburn Estate community is an idyllic place for my family to live.     

To all those that love good food and those who would grow to love good food, I very much look forward to welcoming you to Olivier’s soon.