The new head chef at The Rectory Hotel, near Tetbury, is best known for his delightful dishes at London's Petersham Nurseries.
But after a four-year break from hospitality, Damian Clisby is back with a bang, bringing years of experience in Michelin-starred kitchens to the 18-bedroom boutique hotel.
When asked what brought him back to the kitchen, his answer is simple: 'I missed it.'
Passionate about using the best produce from Cotswolds suppliers, his new menus feature perfectly presented beef, deer, duck, pork and partridge.
The acclaimed chef also sources his indulgent ingredients from further afield with Cornish seabass, hake, cod, Orkney scallops on the menu, too.
His new regularly changing seasonal weekday lunch menu, served from midday to 2.30pm, features a two- and three-course set menu priced at £21 and £25, respectively.
Damian is keen to keep a casual vibe at the hotel, serving £10 martinis every Thursday and Friday from 5pm to 7pm with his carefully considered chef's canapés.
He's also building on The Rectory’s reputation of serving up superb Sunday roasts in the hotel’s stylish restaurant and glasshouse, with new menus priced at £38 for two courses or £45 for three courses.
Big on presentation as well as flavour, his vibrant, artistically astute dishes are served with pride by the hotel's passionate catering team.
Damian, who has previously worked under Adam Byatt, Mark Hix, Tim Hughes and Anthony Demetre, said: ‘It’s great to be in at The Rectory. I’ve loved getting to know all the wonderful local producers and suppliers and we’re really pleased with the first menu we’ve put out.
'All of us here are aligned on the kind of food we want to be bringing to the table; there’s a fantastic appetite for our kind of cooking here in the Cotswolds and we look forward to welcoming everyone from near and far to try our new dishes.'
Main menu highlights include salad of confit duck, chicken livers and watercress; Tamworth pork loin, cavolo nero, pumpkin, grapes and sage; Roast partridge, cauliflower, chanterelles, Madeira sauce; Cornish seabass, leeks, pink firs, shellfish sauce.
While comforting desserts serve up warm marmalade and almond tart with Jersey cream; meringue, cardamon custard and quince; chocolate crémeux, salted caramel, pistachio tuile and salted caramel ice cream.
Cheese fans aren't forgotten with some firm favourites to share including Baron Bigod, Beenleigh blue, Pitchfork cheddar and Dorstone served with oatcakes and spiced apple and marrow chutney.
