That kick-started an impressively Michelin star-studded career that has taken in L'Ortolan with John Burton Race, The Cliveden, Michael’s Nook (where he took over head chef duties when fellow Great British Chef William Drabble departed), The Devonshire Arms and now The Latymer at Penny Park Hill. Here he's won and maintained a Michelin star for fourteen years, as well as 4 AA rosettes and an impressive 7/10 in the Good Food Guide.
Wignall applies dazzling, bang up-to-date cooking technique to the highest quality ingredients to create beautiful plates of flavour-packed food. 'It’s important not to go OTT with modernity,' Wignall told Fine-dining-guide.com. 'I would never compromise combinations of taste and texture.'
When asked for a tip for home chefs, Wignall says, ‘Always be prepared and be well organised – have your ingredients and equipment ready before you start.’
Preparation and hard work are indeed key when preparing food as distinctive and complex as Wignall’s – a true workhorse, he told The Staff Canteen that he and his staff at The Latymer put in eighty hour weeks, week in and week out, to maintain the quality of his food.
Wignall supplied an incredible menu for the Feastive Great British Chefs app - our favourite dishes included an amazing and highly textured Prune and Tokaji parfait served with prune cake and a white chocolate ganache.