Michael Ball, Head Chef at Bailbrook House Hotel, Bath
Head Chef Michael Ball took the helm at Bailbrook House in 2018 from Careys Manor & Spa and has extensive experience in the country house hotel market, with a fine-tuned understanding of what it takes to stand out.
Michael tells us his style constantly evolves, yet his passion for using the finest quality ingredients with a focus on seasonality and simplicity remains constant. As such, Michael’s dishes are well balanced, mixing core ingredients with classic flavours and adding a contemporary twist to make them his own.
Michael takes inspiration from the amazing produce local to Somerset and enjoys big, bold flavour combinations as well as subtle tones. His favourite ingredients include venison, rhubarb and wild garlic, the latter of which is picked daily just steps from the kitchen.
Spending time in the kitchen during his childhood is what spurred Michael’s desire to be a chef and he has never looked back. His hunger for learning new techniques and discovering new flavour combinations is motivation for Michael’s ever-evolving menu and at Bailbrook House, and together with his team of chefs his personality shines through on the plate.
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