Award Winning Cuisine
In May, the Michelin-starred chef Alexis Gauthier, of our Chelsea restaurant Roussillon took over our kitchens and menus. He has installed his sous-chef, Carlos Garcia Rodriguez as head chef at Priory Bay.

At the age of just 26, Alexis gained his first Michelin-star at Roussillon. Alexis’ main passion focuses on the use of quality ingredients sourced from their immediate environs and from across the British Isles. He is also committed to the training and nurturing of young talent.

Alexis first worked with Andrew Palmer (the joint owner of Priory Bay and founder of The New Covent Garden Soup Company) when the hotel opened 10 years ago. Both are passionate about the use of fresh produce and the extensive use of vegetables within the menu’s repertoire. The hotel provides Alexis with access to the developing herb and vegetable gardens and the landings of fresh fish, crustacean and shellfish from the local fishermans’ daily catch.

The Isle of Wight is the UK’s most southerly island with a unique climate and typography which has always made it one of the UK’s earliest producers of top-quality fruit and vegetables, as well as providing excellent grazing for the sheep and cattle traditionally sent over by barge for a fattening-up exercise during the summer months, prior to slaughter.

More recently the Isle of Wight has become famous for the production of garlic (over 12 varieties), asparagus, new potatoes and organic cherry and plum tomatoes.

The Priory Bay cookery school is now open.
More details here...