Pierre Rigothier, Head Chef

Pierre Rigothier, who graduated from catering college in Talence, Bordeaux, trained under renowned Chefs Jacques Maximim and Eric Briffard. He is familiar to the area since he worked at l'Espadon and at Le Laurent before moving abroad to become Antonin Bonnet 's Executive Sous Chef at the Green House in London. In 2008, he settled in Newcastle to take the Head Chef position at Jesmond Dene House Hotel. Inspired by authentic and exquisite flavours, Pierre Rigothier’s cuisine gives pride to seasonal products.