Harvey Lockwood, Head Chef
"My training began with a 3-year Modern Apprenticeship in Catering and Hospitality, working five days at The Feathers in Woodstock with two AA-rosettes and studying one day a week at Aylesbury College. This was my first experience in fine dining and on completion of my apprenticeship I worked at The Landau Restaurant in The Langham Hotel, which held three AA-rosettes, studying under Andrew Turner. I learnt a lot from Andrew including how he manages a kitchen, which I would use in years to come."
"After 18 months, I continued to build my experience in fine dining by moving to The Vineyard at Stock Cross, holding two Michelin Stars and four AA-rosettes, working under John Campbell and then Daniel Galmiche."
"I then followed John Campbell to Coworth Park at Ascot, holding three AA-rosettes and one Michelin Star, to continue under him as I have always been inspired to work with the best professional chefs."
"In 2011, I moved to Whittlebury Hall as Sous Chef and progressed to the role of Head Chef of Murrays and was runner up for the Northamptonshire Chef of the Year in 2014-2015."
"I have always loved fine dining cuisine and enjoyed working in Murrays but decided to continue my career and gain greater experience of hotel food and beverage management and I was excited to be able to return and build on its two AA-rosettes late in 2017 and make my mark on Murrays, which holds such a strong place in my heart."
"With the refurbishment that took place giving the restaurant a more modern look and feel, I am exploring new tastes, working closely with local suppliers within the county and experimenting with modern cooking techniques to create dishes and menus to excite and delight our guests."
"As a chef, it is very important to have knowledge of the ingredients sourced and how they are produced to serve - a real 'field to plate' experience!"