Having started his career 37 years ago at the Carlton Hotel in Bournemouth, it seemed fitting for Charles to return back to his roots here on the South West coast and take up residency as Head Chef at family hotel, Knoll House in Studland. Tasked with creating quality British-French cuisine, appealing to both guests and non-residents, as well as competing with other well known local establishments has been no mean feat.
For the most part, Charles has worked in large hotels across London as well as with some famous celebrity chefs. Inspired by Raymond Blanc, the world renowned chef known for his superb quality, innovation and culinary talent, Charles decided to go back to basics with the menus at Knoll House. Creating a selection of British classics but using organic and where possible, local produce, cooked to perfection was his priority.
Sustainability is now a big part of the kitchen, all of the fish and meat at Knoll House is provided by regional/Dorset based suppliers and fruit/vegetables are all seasonal. This spring there will be a variety of seafood based dishes as well as Dorset lamb for Easter. However, the Knoll House Signature Dish is available at all times: Pan Roasted Rump of Lamb accompanied with a silky carrot puree, creamy mashed potato, red wine jus and topped with crispy carrot.
This summer throughout July and August, Knoll House will be bringing back BBQ Saturdays which were a real success last year. With the resident Mambossa band providing live music all afternoon and a selection of homemade burgers, sausages and other seasonal meat and vegetarian options - it’s the perfect family day out. Charles and his team will also be hosting themed dinner evenings where they’ll transport you round the world from the comfort of the Knoll House restaurant overlooking Studland Bay!
Naturally, Knoll House offers a traditional Afternoon Tea which includes a selection of sandwiches, and of course scones and sweet treats which are all made daily on site. Charles’ favourite cuisine is in fact Italian - less is more, fresh produce, amazing flavour and top quality. Something he lives by in his own culinary offering.
Asked if he could sum up being a chef in three words, his reply: demanding, selfless, commitment. With that hard working ethic, it’s clear that Charles is determined to achieve his goals and put Knoll House on the Dorset foodie lover’s map.