If you could see into the veins of head chef Guillery Laurent you'd see one phrase time and again:"I love cooking". Frenchman Guillery is responsible for aspects of the day to day running of the inn's kitchen, the food it creates, the high quality it is determined always to achieve, the writing of new menus to tempt the palates of a growing clientele...from fairly simple lunches to the inn's signature lamb chops and beautiful beef steaks. Guillery trained under a chef in France , and at the age of 20 came to England to build further upon his knowledge of good food. For him the other benefit was to learn the English language. He initially worked under the head chef at the renowned Swan Hotel in Bibury, before becoming head chef at Fossebridge. Has it changed since your arrival ? "It is wonderful today; it was very difficult then. We can now be creative and serve our customers with the best of food. Then there were so many constraints and no investment in what is a beautiful building". As you would expect, his ambition is to make The Inn at Fossebridge the crème de la crème of eateries, coupled with the development of an ever growing kitchen team. And after work ? He likes shooting and " a good night out". Where? That would be telling....