Meet the Chef

Introducing our Executive Chef Neil Wiggins who joined Frasers in May 2011

Coming to Frasers was a different experience for me as a chef, it is refreshing to work somewhere where so many local suppliers and produce are used to create a range of carefully selected menus from modern British classics to gourmet fine dining.

I have worked in many different establishments during my career as a chef but none quite like Frasers.

After having left my formal training at Thanet college I obtained a post in London at The Royal Garden hotel Kensington under the executive chef Remi Fougere, I then moved onto work at The Grand Hotel Eastbourne to work with chef Keith Mitchell and after 2 and a half years was promoted to head chef position at the Mirabelle restaurant. I was then invited to take up the position of Head Chef at Alexander House in West Sussex which was subsequently awarded 3 rosettes. Following this I had a brief spell at the Ritz having been actively involved with the opening of the Rivoli Bar. From there I took up my post as Executive Chef at Eastwell manor.

The state of the art kitchen and facilities and the exemplary food hygiene systems at Frasers are outstanding, any chef couldn't fail to be impressed and happy to work in such an environment.

There is a real family atmosphere here and everybody's passion for good quality shines through in every aspect of the business. I look forward to the challenges ahead so I can continue the fantastic Frasers reputation.

Frasers
Coldharbour Farm
Barham's Mill Road
Egerton
Nr. Ashford
Kent
TN27 9DD

Visitors by appointment only

Tel: 01233 756122

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