Kevin Clark’s CV reads like a restaurant guide for the rich and famous. Having originally trained in his native Perth before attending Westminster College, Kevin launched his career at the very top serving his apprenticeship first at the legendary Grill Room at London’s Savoy Hotel before joining the kitchens at The Ritz in Piccadilly. His next move saw him return to his native Scotland when he joined Gleneagles. In 1995 he took his first Executive Head Chef appointment at Foxhills golf club and resort in Surrey, a seven year sojourn in which Kevin’s restaurant was awarded with 2 AA rosettes. Prior to a move to Jersey, Kevin presided over the kitchen at the Old Course Hotel St Andrews, home to one of the world’s oldest golf clubs, and during his time there the hotel was awarded 3 AA rosettes. Kevin oversees a very busy kitchen at Luton Hoo, presiding over 40 chefs and sou chefs. He is also a member of the Master Chefs of Great Britain, the professional association representing the country’s most highly regarded chefs.
