Profile of Leigh Say, Head Chef

During his 21 years in the catering industry, Leigh has worked in the kitchens of a number of highly prestigious restaurants and cooked for many top chefs including Raymond Blanc, Claudia Roden, Nick Nairn, Hugh Fearnley Whittingstall and Claude Bosi.

Leigh first held the position of Head Chef in a London restaurant in the early 1990s before spending 3 years specialising in Oriental cooking. Freelance and consultancy work followed at Gloucestershire based Greenway Hotel and Lower Slaughter Manor (both have 3 Rosettes) before moving to work with Claude Bosi in his 2 star Michelin restaurant, Hibiscus.

In 2005 Leigh returned to Somerset. He has since helped to organise the catering at the Glastonbury Festival and provided advice to a number of prominent establishments in the area.

Leigh is passionate about food and his belief in using high quality, locally produced ingredients sits well with the philosophy at the Swan Hotel.