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Head chef

Elliot Foote recently took the position of Head Chef in May 2019 at the age of 23. He has an inspired background in British cuisine from a two rosette restaurant in the heart Herefordshire. With a field to fork ethos Elliot is passionate about supporting local and sustainable produce. Elliot begins the process of menu innovation bringing his creativity and experience with Lamb and Beef from the Herefordshire countryside to Essex and the village of Layer de la Haye.