Liz brings over 25 years of cooking experience to Herriot’s, and has worked with many notable chefs during her career.
For 17 years Liz was Head Chef in a top London restaurant, before moving to the first truly environmental/eco restaurant in Europe.
No matter where Liz works, fine quality, fresh, local ingredients are top priority.
“I worked along-side Sally Clarke for over 18 years at her top Kensington Restaurant, Clarke’s shop & bakery in London, as her Head Chef for 17 of these years. We won many awards and accolades; the most notable award being from the Caterer & HotelKeeper’s Most Consistent Restaurant and Badoit Decanter’s Restaurant of the Year.
I moved to Bristol in 2006 to work with Barny Haughton in his multi-award winning restaurant Bordeaux Quay; the first truly environmental/eco restaurant in Europe.
With both these inspirational people I share a passion for using the best, fresh and local ingredients whenever possible.
I firmly believe that buying good quality ingredients and cooking them simply is the best. At Herriot’s, I produce a wide range of home baked products, dishes for light lunches and dinners for our guests (non-residents can call for availability).
I also have a passion for producing a range of exceptional quality jams, chutneys and relishes, all of which can be purchased from our Kitchen.”