Chris Fryer – The Slaughters Country Inn


Chris Fryer Square

As a local boy I started to show interest in food at young age either picking fruits or going to the farmers markets with mum, who has always had a knack of making something spectacular from something simple in a very short space of time.

Starting my career as a part time wash up come salad at the 3 rosette Greenway hotel at the tender  age of 14, I began to understand that care and attention goes along way to keep the standards that customers expect.  Over the next 14 or so years I moved through the ranks through many top kitchens and worked under many chefs all of which I learnt something from.

Having been brought up in the Cotswold’s I’ve been able to use some of the best produce in the country either flours from local mills to some of the tastiest cuts of  Hereford beef cattle. The Cotswold’s has a unbelievable wild larder of herbs, mushrooms and of course game on our door step that makes it hard to beat anywhere.

Over the years I’ve learned that food needs to be simple to exceed people expectations. My love of sourcing fantastic produce at the right time of year from local producers in and around  the Cotswold’s can be just as exciting as cooking it.