After childhood dreams of becoming a professional carp fisherman, Sam Moody became a professional chef by accident.
Starting his career as a chef at the age of 16, Sam worked part time in a local fine dining restaurant while studying full time for catering qualifications at Central Sussex Collage in Crawley. It was only a decade later that he was to rise through the ranks and hold his very own Michelin star as Head Chef at The Bath Priory.
Aged 17, Sam left home in Horley and started his first full time job, working as a commis chef as part of the small and dedicated team in the kitchens of Ockenden Manor Hotel. Giving Sam his first taste of reward, after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.
At the age of 20, Sam decided it was time for a new challenge, and accepted a role working with Michael Caines in the two Michelin star kitchens of Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen, learning the importance of the every little detail and the basis of what makes good food.
When Gidleigh Park closed for 10 months in 2007 to undergo major refurbishment, Sam used his time to experience the kitchens of some great restaurants including Hibiscus Ludlow, Restaurant Andrew Fairlie, Tom Aikens, The Square and Pied a Terre. Learning a huge deal, Sam was inspired further by working closely with such a great list of leading chefs.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef.
In 2012, further promotion followed with Sam’s appointment as Executive Head Chef at The Bath Priory, and later the same year, Sam was awarded with a Michelin star, a recognition of his hard work and talent.
Sam continues to hold a Michelin star for The Bath Priory, adding it to other awards won during his time at The Bath Priory, notably an Acorn Award in 2011 and in 2013, the Hotel Catey award for Chef of the Year.
Sam’s food is simple, with a huge focus on fresh produce, flavour and balance. He loves developing young chefs and works closely with Bath City College helping to inspire the next generation of chefs.
Sam declares that restaurants and food are his life and that he loves eating out. And then of course, there’s always the fishing…
Sam offers a memorable culinary journey with a focus on fresh local produce, flavour and balance to create exciting, modern British dishes epitomising the best seasonal dining.