Chef of the Week: Robert Potter, Executive Chef at Bybrook, The Manor House
Robert Potter has quietly established himself as one of Britain’s most accomplished chefs, earning a Michelin Star for Bybrook Restaurant within his first year as Executive Chef at just 33 years old. Nearly a decade later, he continues to champion ingredient-led cooking, showcasing the finest seasonal produce from the restaurant’s own kitchen garden and trusted local suppliers in the heart of Wiltshire.
In this week’s Chef of the Week, Chef Potter reflects on the journey that shaped his career, the philosophy behind Bybrook’s acclaimed tasting menu, how British cuisine has evolved in recent years, the importance of nurturing young chefs, and why exceptional local ingredients remain the foundation of great cooking.
1. What first inspired you to become a chef, and how did your culinary journey begin?
I have always enjoyed food and whilst growing up, I was often cooking with my family at home. Then over time, I grew to love the creative aspect of working with different ingredients and the buzz of a hectic kitchen, as well as the discipline needed to work in a busy kitchen environment.
2. You became Executive Chef at Bybrook at a relatively young age. What were the most important experiences that prepared you for the role?
I felt well prepared when I joined The Manor House as Executive Chef at the age of 33, thanks to the variety of independent restaurants and other hotels I’d worked in. These kitchens taught me valuable lessons with how to deal with leading multiple outlets, which has helped with the work I do now, overseeing all of the food here at Bybrook.
3. How would you describe your culinary style?
My focus in on ingredient-led cooking, and I feel the most creatively inspired when I’m working with home grown produce and sourcing from the best possible local suppliers. This keeps my dishes natural and uncomplicated, and I love letting the ingredients speak for themselves.
4. You earned a Michelin Star within your first year at Bybrook. Looking back, what do you think made that achievement possible?
My first year at The Manor House was a bit of a whirlwind and a huge learning curve, which I am immensely proud of. Ultimately, I needed to stamp my ethos on the food and share my vision with the whole team. The Michelin inspectors want to see a chef’s personality on the plate, as well as consistency and provenance, and coming here to The Manor House felt like a natural fit for me. The incredible team at Bybrook also played a huge part in our achievement, and I’m grateful to have had their backing.
5. Bybrook has earned widespread acclaim for its tasting menu. What philosophy guides the development of your dishes?
With our tasting menu, I focus on showcasing seasonal ingredients in an authentic way. I’m often pairing ingredients from our own kitchen garden with locally grown produce and looking for ways to get the maximum flavour out of a beautifully presented dish.
6. Is there a signature dish at Bybrook that best represents your approach to food? What is the story behind it?
My signature dish is trout at the start of the meal, as it packs a lot of flavour. The fish is sourced from a farm in Hampshire, and we pair it with Asian flavours such as wasabi and soy. It’s a staple on the menu because of the positive feedback it’s received, otherwise all of the other courses change regularly in keeping with our seasonal philosophy.
7. British cuisine has evolved dramatically over the past two decades. What excites you most about British cooking today?
I think it’s exciting that British cooking has become more influenced by flavours from across Europe, The Nordics and Asia, as opposed to when we were focused more on French cuisine in the past. Social media in particular has made different food cultures more accessible, which means that we have greater creative influences. Which as a chef, is very inspiring.
8. Are there any British ingredients that you feel deserve more attention from chefs and diners?
I personally love all ingredients and enjoy using a variety of them throughout my dishes. Celebrating the produce that we get from the British seasons is really exciting, and I love when wild garlic and asparagus comes through during spring, or when celeriac starts growing in the kitchen garden during winter. They all deserve attention.
9. What do you think separates a good restaurant experience from a truly memorable one?
A memorable restaurant experience is not just about the food or great cooking, but about how we make a guest feel. It’s all about creating a relaxing environment, ensuring attention to detail, and picking the perfect wine pairings.
10. As a chef leading a highly regarded kitchen, how do you develop and motivate young talent?
Developing and motivating the younger chefs is a big part of the job that I enjoy. It’s so important to keep training and inspiring the next generation, and I love passing on knowledge to the team. We’re all working together on a shared passion for cooking, so seeing them progress and further their skills is so rewarding.
11. Almost 10 years ago, when you joined The Manor House, you set yourself the ambitious goal of earning both a Michelin Star and 4 AA Rosettes. Having now achieved both, what’s next for you and Bybrook?
Thankfully, The Manor House has always challenged me and given me a great platform to cook the food I love. I am immensely proud of not only the recognition we have achieved in my time here, but also of the team and the work ethic we have built. We’re proud of our accolades and they’re especially important for the younger chef’s, but I still enjoy the simplicity of cooking great seasonal dishes, and seeing the team grow whilst striving for a greater guest experience every day.
12. Finally, what’s one simple technique or habit that home cooks can adopt to immediately improve their cooking?
I believe it’s all about sourcing good, local ingredients. Swapping the supermarket for the local butcher and greengrocer, for example, can make a huge difference.
Chef Robert Potter
Bybrook Restaurant
Castle Combe, Wiltshire, SN14 7HN
