Hadleigh Barrett
Master Chef of Great Britain

Combe House, near Exeter, Devon, a Michelin Rising Star, has won numerous hotel and dining awards since coming under the ownership of Ruth and Kent Hunt ten year’s ago, but the tribute for these accolades goes to the two resident Master Chefs of Great Britain - Head Chef Hadleigh Barrett, 30 and Sous Chef Stuart Brown, 28.  

Hadleigh's cookery has progressed through his experience at some of the top hotels in the country including two years at the five star Pennyhill Park, Surrey and a year at the two Michelin starred L'Ortolan restaurant in Berkshire. Since joining Combe House in 2001, he has developed his own distinctive style that focuses on using the finest local produce and presenting it in new, exciting and contemporary ways.

Sous Chef Stuart Brown came to Combe seven years ago as Chef de Partie from Whitechapel Manor, a three AA rosette restaurant in South Molton, North Devon.  He has also gained considerable expertise working abroad in France and Holland and spent a year (1997) with Peter Gorton at the Horn of Plenty, Tavistock, Devon, during which time it was awarded a Michelin star. Stuart’s philosophy is that a dish is never perfect, but constantly evolving, and is continually striving to improve his presentation in every way from the quality and mix of ingredients to its final appearance on the plate.  

Both chefs are ardent about sourcing the freshest and best quality local ingredients for their menus; fish is bought most days from Brixham and hand-reared Ark

Chicken from Morestone Barton Farm, Cullompton while the lamb, pork and beef  comes from Gatcombe Farm, Seaton. Vegetables are from Bakers Farm, near Ilminster, run by Devon man John Rowswell, and all preserves are made on the premises using fresh seasonal fruit.

According to Hadleigh Barrett, “We couldn’t have achieved the culinary awards without the people who supply us with such superb local home-grown produce. Having the West Country’s larder right on our doorstep, means we are spoilt for choice. It makes it a joy to create and prepare dishes full of taste and flavour.”

Other recent awards include The Good Hotel Guide, UK Country Hotel of the Year 2007 and the England for Excellence, South West Small Hotel of the Year Gold Award 2007.