Neil Dowson

Neil started his career at The Savoy, London where he worked for 6 years progressing to sous chef of the Savoy Grill . Using this sound base, Neil moved to Fleur de Sel, Haslemere, a one Michelin star restaurant, before joining the team at the then newly opened Vineyard at Stockcross as sous chef. He then worked as head chef at the renowned boutique hotel, The Victoria at Holkham on the North Norfolk Coast. Most recently, Neil has been the head chef at The Elephant at Pangbourne.