Gordon Neale, Head Chef at Audleys Wood Hotel, Hampshire

Head chef at Audleys Wood, Gordon Neale, has enjoyed a long and varied history with Hand Picked Hotels having joined the brand back in 2010 as pastry chef de partie at Woodlands Park Hotel in Surrey. 

Gordon has since worked in many of the kitchens within the group and was first to take up the position of ‘roaming chef’ - a vital role supporting seasonal peaks, large events and holidays across the portfolio.  Moving to Audleys Wood as sous chef in 2014 and then progressing to head up the team in 2017 are described as pivotal moments in Gordon’s career where he comfortably made the kitchens of Hampshire his home. 

Inspired by a love of nature and working with simple ingredients to elevate them to form a core element of a new dish is Gordon’s passion.  Fascinated by science and the ever-evolving techniques used in contemporary cooking is Gordon’s motivation for bringing something new to the restaurant season after season.  Gordon describes his favourite cut of meat as lamb breast which though underutilised in many modern kitchens, is extremely flavoursome and versatile.