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Sunday 1st July


Billy Reid


Restaurant: Danesfield House Hotel and Spa

Location: Marlow-on-Thames, Buckinghamshire

www.danesfieldhouse.co.uk


Biography

 

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Billy Reid

Currently serving as Executive Chef at Danesfield House Hotel and Spa in Marlow, Billy Reid's culinary career has spanned the finest hotels and restaurants in the UK. 

Billy studied catering at Accrington and Rossendale College, near his hometown of Burnley. He went on to train under the tutelage of the Roux brothers - the chef siblings who made history by obtaining three Michelin stars in a UK restaurant for the first time.

Billy worked as Head Chef at L'Escargot restaurant which is owned by renowned celebrity chef Marco Pierre White.  He also spent several years at the helm of the kitchen at Northcote, famous for their Obsession festival, where he further developed his craft and cooking style.

Billy headed up the kitchen at the Belvedere at Holland Park before becoming the second Executive Chef in The Vineyard's 20 year history - joining us in 1999 and transforming the restaurant by bringing in a dynamic, ambitious team and steering them towards a Michelin star in early 2000.

Billy has a minimalist, simplistic style of cooking, with a focus on creating modern, original British food using the best ingredients.

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Menu & Wines
 

Scallops ‘Vierge’

Terra Alta, Herència Altés, Benufet, Catalunya, Spain, 2015

 ***

Roasted Herefordshire Beef, ‘Yorkshire Pudding’

Bodega Luigi Bosca, Gala 1, Mendoza, Argentina, 2015

 ***

Rhubarb brûlée, Rhubarb Sorbet

Jurançon, Domaine Charles Hours, Clos Uroulat, South West, France, 2014

 ***

Selection of Lancashire Cheeses ‘Garnished’

Dolcetto d’Ovada Superiore, Tacchino, Du Riva, Piedmont, Italy, 2013

 


Please note that wines may be subject to change. Any of the above dishes may contain one or more of the 14 allergens. Please click here for further details.    


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