Patrick Bardoulet is our passionate and experienced Head Chef here at Taplow House Hotel. With more than 30 years culinary experience in France, Denmark, Cyprus, Dubai and the UK, Patrick Bardoulet has a wealth of experience and cosmopolitan flair.
His list of appointments includes working for 5* hotels, the business and sporting elite, politicians and nobility. Patrick even gathered a long list of awards along the way. These include AA Restaurant of the Year (2007 – 2008), Rural Chef of the Year (2009), Eat Scotland Gold Award (2009 & 2012) and AA Hotel of the Year for Scotland (2013 – 2014).
Being raised and trained in his native country, France, Patrick prefers a no-nonsense, classical approach to his cuisine; in which a balance of flavours delight the palate as well as the eye.
Heading up our delicious restaurant, he's created a menu to die for. However, don't just take our word for it, listen to what he has to say for yourself.
1. What ingredients are you currently enjoying cooking with?
At the minute I really enjoy cooking venison. The winter is a great time for hearty game dishes; they're often just whats needed on a cold winters evening.
2. Is there a particular food trend we should watch out for in 2018?
I think the trend will be Asian-spiced-charcoal food. This kind of cooking is making its way over to the west and is extraordinarily delicious. Vegan is also going to be a huge trend this year, with people become more aware and paying more attention to the kind of food they are eating.
3. What is your signature dish that everyone must try here at the Taplow House?
My Lamb dish with smoked aubergine, yoghurt and orange polenta. It's one of my favourites if I do say so myself!
4. Are there a few things in particular that inspired the menu and delicious dishes you serve up at Taplow?
Here at Taplow we are sounded by acres of beautiful countryside. This inevitably inspired by dishes and menu here at the hotel. I love to use a variety of herbs and cook hearty dishes made from wholesome locally sourced ingredients.
5. Which piece of kitchen equipment could you not live without?
I love my Vita-mix blender. It gives my dishes a smooth and luscious finish; great for decorative purees that simply finish a dish off.
6. What is your proudest career achievement?
When I was awarded 3 AA rosette within 9 months, AA Restaurant of the Year 2007 for the whole of Scotland.
7. Are there certain chefs that inspire your cooking and the way your create dishes?
Alain Ducasse. His techniques are classic, simple and elegant. I like to think I take a leaf out of his book when serving up my dishes.
8. If you could only eat one meal for the rest of your life, what would it be?
Fruit and vegetables from the South of France. Fresh, perfectly ripe and mouth-wateringly tasty! I'm a sucker for local and naturally grown food.