The Quantock Restaurant
Guest Chef Experiences
Experience bespoke menus created by esteemed local and international culinary professionals, proudly supported by our talented Taunton College hospitality students.
Where culinary masters meet future stars
We are delighted to frequently welcome an incredible lineup of visiting professionals to our kitchen.
These collaborations stem from numerous years of industry partnerships, allowing our students to gain invaluable experience working alongside top chefs, while offering our guests a diverse range of seasonal, highly skilled menus.
Upcoming Guest Chefs
Rob Marshall
We are delighted to welcome Rob Marshall, Senior Development Chef with Somerset Larder, as our guest chef this March. Although this is Rob’s first guest chef, we have worked with Somerset Larder for many years through a variety of events. John Suddaby Newman, who is also a Senior Development Chef, is joining Rob at the helm of The Quantock.
Past Guest Chefs
Every year, The Quantock Restaurant welcomes a selection of expert chefs who bring unique skills and a specialist menu to our customers. Below, you can learn more about who we’ve hosted in the past.
Chef Manager at The Farmyard Kitchen, The Newt
Originally from Brazil, Allan travels the world to explore diverse cooking techniques. He champions seasonal, local ingredients that are often grown, foraged, or reared directly on the estate.
Menu Highlight
A comforting main course featuring a Pork Chop, accompanied by a White bean Cassoulet Squash Pasta, Brown Butter, and Crème fraiche.
Chef at ChefCulture
A former chef lecturer at Taunton College, James creates bespoke menus for private dining events across the South West. His style merges global flavours from his travels with refined modern British culinary techniques.
Menu Highlight
A highly refined main course of Braised Venison Shoulder and Toasted Brioche, elevated by a Blue Cheese Prune & Brandy Puree.
Executive Chef at Brazz, The Castle Hotel
Olly leads the kitchen at the historic Castle Hotel, providing students with exceptional hands-on work experience that often transitions into full-time roles within his brigade.
Menu Highlight
A hearty, classic main featuring Slow-cooked Pork Belly, Ham Hock, Celeriac, Apple, and Dauphinoise potatoes.
Chef at The Lord Poulett Arms
Luke is a proud Taunton College alum, returning 16 years after his studies. His menus focus deeply on seasonal produce, combining diverse flavours and textures until they are perfectly balanced.
Menu Highlight
A vibrant Pistachio crusted lamb rack served with Wye Valley asparagus, a pea and mint puree, and lamb jus.
The Royal Navy
Leon joined the Navy in 2010, combining professional cookery with naval training. He has cooked for the Royal Family, deployed to active conflict zones, and serves on the recruitment team promoting Royal Navy careers.
Menu Highlight
A rich and complex main of Braised Beef Cheeks, Confit Potatoes, Pickled Shallots, Sauté Wild Mushroom, Salt Baked Beetroot, and a Red Wine Jus.
Chef Gardener at Kaleidoscope Hotels
Overseeing kitchen gardens using organic, no-dig methodologies, Darren brings hyper-seasonal produce directly from the soil to the stove at Homewood.
Menu Highlight
A beautifully seasonal dessert of Ricotta panna cotta, perfectly paired with rhubarb and pistachio.
Head Chef at The Devonshire Arms
Philip brings rich experience from acclaimed country house hotels, previously holding positions at Thornberry Castle and Summer Lodge. He prides himself on using high-quality, locally sourced ingredients.
Menu Highlight
A flavour-packed second course consisting of a Madras duck egg scotch egg, served alongside mango chutney and watercress.
Head Chef at The Mole Resort
Tommy has 15 years of experience cooking in the South West and is highly recognised for his sustainability practices. His ethos relies heavily on utilizing local Devonshire countryside produce and estate-grown ingredients.
Menu Highlight
An intriguing, delicate second course of Halibut, accented with strawberry, pepper, and elderflower.
We’re excited for more guest chefs to join us at The Quantock Restaurant, bringing delectable menus and guest wines to complement.
Guest chef evenings are frequently fully-booked months in advance, so be sure to sign up to our Mailing List to ensure you have a chance of securing a place.
Our partnerships with incredible restaurateurs ensure our students learn from the very best. Be sure to check out our courses if you want to get involved!
Visit us
Whether you’re a guest looking for an unforgettable meal, a teacher seeking a student taster visit, or an employer interested in collaboration, we’d love to welcome you.
For bookings, course information, or partnership opportunities, please contact quantock@ucscollegegroup.ac.uk.
If you’re passionate about food, drink, or delivering great service, a career in Hospitality & Catering could be the perfect fit for you.
This training restaurant combines a beautifully crafted seasonal menu with real-world learning, offering guests a memorable experience and students a platform to shine.
The incredible food photography of The Quantock Restaurant is kindly provided by Faydit Photography, a Taunton-based photographer who specialises in cuisine.