Dwight Clayton - Head Chef, The Inn at Stonehall
Born and raised in Worcestershire, Dwight initially pursued formal studies across all areas of hotel and catering management at Worcester Technical College before gaining experience in a number of highly important five-star country-house hotels throughout England. He settled briefly in the Cotswolds to hone his skills in high class restaurant cooking, also catering for prestige events and celebrity weddings. It was here that he received recognition as a finalist in Young Chef of the Year in 2001 and Academy Culinaire Francaise Awards for excellence in pastry in 2005.
On returning to Worcester in 2006, Dwight was appointed Head Chef at The Glasshouse Brasserie, working closely with Shaun Hill, and helping him to achieve a two-rosette award for fine food, with recommendations in the Michelin guide, Good Food Guide in addition to numerous excellent reviews in The Guardian, The Independent and many other local food magazines. More recently, Dwight has acted as consultant to Pegoty Hedge Farm, developing recipes for a series of ready-made organic meaty dishes using flavoursome and unusual cuts with enormous success.
Dwight and his team are looking to move the exciting enterprise of The Inn at Stonehall into its next phase, bringing a creative menu that is inspired by the wonderful flavours of fresh local ingredients. He comments ‘you are only as good as the team around you; we have a skilled team here and our main influence is definitely the freshness of seasonal ingredients’. The emphasis is also on Dwight’s ability to produce high quality dishes that are all homemade.
Adam Garfield - Sous-Chef
Adam was born in 1985 and also studied at Worcester Technical College. From 2002 he worked at The Old Glasshouse, Oslers and then The New Glasshouse where he met Dwight, working as his junior sous-chef. He joined the team at The INN at stonehall in June 2008.
