Chef

Patrick Bardoulet began his culinary career North of Paris at Le Chateau Montvillargenne, a former residence of Baroness Jeanne de Rothschild and now part of the Rothschild Group.

He then gained experience at the Pavilion St Herbert, north of Chantilly before leaving his native homeland at the age of 26 to further his growing culinary expertise throughout Europe.

Patrick worked at the charming Les Frères Jacques in Dublin, a French restaurant specialising in Seafood before travelling across the water to England working in 2 AA Rosette establishments, Combe House Hotel, Audleys Wood Hotel and The Roxburghe Country House Hotel and then the 3 AA Rosette The Alexander House.

From here, Patrick took on the challenge of Head Chef in the re-opening of the extensively refurbished Jedforest Hotel, obtaining 2 AA Rosettes within 4 months of the re-opening.

The Lake District was Patrick’s next destination working as a Sous Chef in the Michelin Starred Holbeck Ghyll before moving to Denmark to work with television celebrity Chef Mortens Kro.

After 12 months in Denmark, Patrick moved to Cyprus to work as Executive Head Chef running the Fine Dining Restaurant in the Exclusive 5 Star Annabelle Hotel in Paphos.

In 2005, Patrick decided that he needed a new challenge and he has now realised his ultimate ambition, his own Restaurant, Bardoulet’s Restaurant at The Horseshoe Inn.