Few chefs in England are busier than Simon Hulstone. Besides being captain of the senior English Culinary team, he’s in charge of the kitchen at both Torquay’s Michelin-starred restaurant The Elephant Brasserie and its adjoining The Room in the Elephant.

The son of a chef, Hulstone was a Roux Scholar, Knorr National Chef of the Year, World Junior Chef and UK's Bocuse d'Or candidate by the time he was 33. After working in kitchens like Cotswold House, Cheltenham’s Bacchanalian and the Bailiffscourt Hotel, he moved to Devon to head up the Elephant, having already attracted the Michelin panel’s attention.

Hulstone calls his cooking ‘Refined… everything on the plate is there for a reason’. That’s not to say that his recipes always leave the whimsy out, though - witness his sweet pea and toffee soup. This dish is a prime illustration of Hulstone’s style – displaying a deep understanding of the different elements of flavour that make a dish work and then finding those elements in unexpected places. So visitors to his restaurants might find halibut served with golden sultanas alongside parsnip, spring onions and verjus to bring a note of sweetness to the dish, or brown and white crab meat complemented with watermelon and ketchup. It is often said that his dishes are some of the most beautiful on the Great British Chef site and he has a number in our infamous flower recipe collection. His passionfruit and vanilla cheesecake recipe is also a delight. Still, Hulstone seeks and achieves in fine style: he is proud to have won a Michelin star with steak and chips on the Elephant’s menu.

Simon was selected to redesign the menu for BA First Class in 2012 and was the star of its pop up venue in East London.  He has also contributed recipes to both of the Great British Chefs apps and provided a number of summer recipes for us including a rather brilliant "fish burger" made with squid and mackerel.

Simon Hulstone appeared on Great British Menu 2012, competiting in the South West heats against Nathan Outlaw and Paul Ainsworth. In addition, he’s Quality Meat Scotland’s Scotch Lamb ambassador, and he’s appeared on BBC Saturday Kitchen.
 

Awards

Knorr National Chef of the Year
Knorr National Chef of the Year

The Michelin Guide
One Michelin star

World Junior Chef
World Junior Chef


Restaurants
The Elephant
The Elephant The Elephant restaurant, the double-header venture from celebrated ex-Roux scholar and Bocuse d’Or competitor Simon Hulstone, is split into two sections. The Room is upstairs from the Brasserie, offering diners more of a chance to relax and enjoy their meals in a slightly more formal atmosphere than the bustling downstairs section.

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The Elephant Brasserie
The Elephant Brasserie The Elephant’s accolades and praise might lead to you expect a formal rather convivial and charming air to the place, which is renowned for not only its levels of comfort but its friendliness.

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Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Simon Hulstone Recipes - See All


Simon Hulstone on Twitter

Simon Hulstone

@Hulstone

13 mins

@thepubgeek you can do one

Simon Hulstone

@Hulstone

41 mins

@Goodman_london or job .

Simon Hulstone

@Hulstone

45 mins

Shoot me #students http://t.co/su7Lo7gxdo

Simon Hulstone

@Hulstone

48 mins

This cock cannot even make a staff sausage sandwich !! Half toasted hot cross buns , cold butter . Students WTF http://t.co/9SeQe2sZmT