Phil Kent

Phil Kent, Executive head chef at The Bull & Swan & the William Cecil hotel, started his kitchen experience at the Royal Crescent hotel Bath, landing the role of commi chef. This is where he was fortunate to work alongside head chef Luke Richard, absorbing culinary skills, attitude to work and gastronomic inspiration. This first role, certainly confirmed he was on the right career path! From here Phil moved to The Bath Arms, Longleat securing the title of sous chef, before arriving in Stamford 2011. Four years on, Phil continues to carve his culinary reputation, innovating unique dishes for the seasonal menus at both properties. Phil is constantly bringing new ideas to the table - in both senses of the word! He believes that each dish must be well presented but also be full of flavour. In doing this he always makes sure that he uses as much local produce as possible.