DARRON BUNN

Our Executive Head Chef, Darron Bunn started his culinary career in the Window’s restaurant at the Hilton on Park Lane. He was quick to make an impact on the restaurant and his culinary talents were brought to the attention of Nico Ladenis, whose eponymous 3 Michelin starred restaurant was only a few doors up the road at the Grosvenor House. After 18 months Darron was to leave the Hilton and join Nico at his flag ship restaurant at No. 90 Park Lane. This was his first exposure to cooking at this exceptionally high level, but Darron proved a fast learner and in November 1995, he was approached by Marco Pierre White to work at The Restaurant, also with three Michelin stars. This was to a very fruitful relationship and saw Darron progress to his first head chef’s position at Marco’s Criterion Restaurant on Piccadily Circus. 

After six years Darron Made the decision to break away from Marco Pierre White and joined Richard Neat as head chef to set up the fine dining and brasserie restaurants at the OXO tower. However after a year and the best part of a decade in the capital, Darron decided to break away and accepted a job as Head Chef of the Greyhound, Stockbridge in Hampshire. This unlikely and hitherto run down public house was where Darron earned his first Michelin star in his own right and he hasn’t looked back since.

Darron joined Bovey Castle in 2007 and quickly achieved three AA rosettes. The two very different dining experiences here at Bovey Castle from the casual Castle Bistro to the more traditional Edwardian Grill certainly give Darron and his team an unprecedented platform to display his exceptional talents.