Chris Wicks – Old Down Manor


Chris is currenlty Head Chef at Old Down Manor, where he is able to create dishes from the sustainable walled garden produce and animals that are reared on the estate.

Chris was delighted to be a committee member of The Chefs’ Forum. He was one of the discussion leaders at the first forum round table meeting in January and helped host the event at Berwick Lodge where he was an executive chef.

“The Chefs’ Forum is a really positive move for the Bristol food scene. In creating strict entry criteria (i.e. member chefs/restaurants must be in a guide – Michelin, Good Food, AA, Alistair Sawdays) into the forum, it creates a group that chefs can aspire to become part of”.

Chris, one of Bristol’s most admired fine dining chefs, ran BELL’S diner in Montpelier which he bought over ten years ago.  Chris split his time between BELL’S diner and boutique hotel Berwick Lodge where he was Director of Food. There, he was inspired to create a menu with Eastern influences and Berwick Lodge was subsequently voted Bristol’s best restaurant in 2009 by Venue magazine.

Known for his innovative food combinations, Chris is passionate about the science behind the sous-vide style of cooking where ingredients are cooked for long periods of time at relatively low temperatures. His signature dish is currently monkfish with oxtail, foraged salsify and alexanders.

Chris is a passionate advocate of natural and biodynamic wine. He believes that the holistic methods of growing creates the best tasting and cleanest wines, alongside the benefit of being far better for your health.