Dale Lapperts, Executive Head Chef at St Pierre Park Hotel, St Peter Port, Guernsey.

I believe in using locally sourced, seasonal produce and am also a keen searcher, particularly around the grounds of St Pierre Park and local area.

Native from Cape Town, South Africa, I have trained and worked extensively at home in Cape Town at ‘Cape Grace Hotel’ and completed my catering course at a private chef school on Zevenwacht wine estate. I moved to the UK in 2003 to pursue my passion for modern European food.

My adoration for food started at a young age, cooking and baking with the family on an almost daily basis, waking up to the smell of fresh bread, going fishing off the coast of South Africa and having a BBQ on the beach eating fresh sea vegetables and hand dived lobster. 

I have gained a well-rounded experience of high quality, small and voluminous operations through working in luxury hotels such as Cape Grace and Cowley Manor, rosette standard restaurants and as part of excellent brands such as Peyton & Byrne in a catering and retail capacity. 

The great British strawberry and fresh fish are probably my go to products. These simple products do not need much work and are great to add a variety of flavours to, resulting in a superb dish that our guests can enjoy over and over again. 

I have the opportunity to create a range of new unique culinary delights and dishes at a rosette standard and I encourage my team to drive the business forward in an ethical and sustainable manor.