Christopher Mouyiassi

With a passion for food from a very young age

For the last 18 years, he has worked for some of the most respected chefs in the business, Mark Hix and Tim Hughes at le Caprice, Steven Terry at Coast, Pascal Brient at the Auberge du lac and Chris Galvin a the Orrery.

Chris has taken a stand with his food and executes simple British comfort food in The Stables, using only seasonal ingredients in this lively rustic restaurant

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