Appointed our head chef in 2011, Dave Watts' philosophy is that great food should be seasonal, simple, sustainable and responsible. His training under Raymond Blanc and Gary Jones at Le Manoir aux Quat' Saisons taught him how, if you start with the best possible ingredients, you can't go far wrong, and it is a philosophy which he took to Hurst House in Wales and which has made him one of the most talked about chefs in South Wales.

His style? Modern British and what he calls rustic neat - natural shapes and textures, and nothing too complicated.

'The Cotswolds is a brilliant place to source ingredients for the kitchen here at the hotel,' he says. 'We have some extremely good local producers and suppliers, and I try whenever possible to support these guys within our community as they equally support me. That helps to ensure that the produce which arrives at the kitchen door is the freshest and consistently the best we can find.

'In the Cotswold Grill, we use meat and fish from suppliers who simply provide the best quality there is. It's the place to drop in if you live locally and want to meet up with friends. In The Dining Room, it's a more formal experience, showcasing what we can do with exciting seasonal produce. I'm looking forward to welcoming you into our relaxed, comfortable dining room. Food should be an utter pleasure on every level and it’s a very important part of what we do here at Cotswold House.'