Carl Cleghorn

image of Carl Cleghorn

Carl grew up in Cardiff south Wales, where at the age of 16 he took his first job in a professional kitchen. From there his love & passion grew for food. In 2013 carl moved to Bath to work alongside his brother Chris Cleghorn at the Queensberry Hotel & Olive tree 1 Michelin star 3 rosettes.

Over the next few years his passion and drive for fine dining came alight and he knew what he wanted to achieve within his career. From Bath he moved to Wiltshire to work as head chef for Richard Davies in Castle Combe 5 star 1 Michelin star 3 rosette. 

In 2020 Carl then took over as executive chef at Thornbury Castle in Bristol, where his passion and drive were rewarded by achieving 3 AA Rosettes, putting the property on the culinary map. As well he played a key role in becoming a member of Relais & Chateaux in 2021.

Carl’s vision is always to be as sustainable as possible, looking at different ways of sourcing and growing produce. He implemented the kitchen garden and concentrated on a variety of seasonal vegetables in larger quantities to be used in a farm to folk ethos, as well as working with local suppliers sourcing the best that the southwest had to offer.

Carl is now doing pop ups and private dinners as well as consulting for business across the country, whilst he pursues his next challenge and his goal of achieving further accolades.

Carl has embarked on a culinary journey with Tyme Restaurant, a modern British establishment that celebrates the essence of seasonality. With a keen focus on sourcing ingredients from niche venues across Wales and Bristol, Tyme promises to deliver fine dining experiences at an accessible price point. Each dish is crafted with precision, infusing it with not just flavor, but also passion and a deep understanding of the ingredients’ origins. Carl’s vision goes beyond just serving meals; it’s about creating memorable encounters where guests can truly savor the essence of British cuisine in a contemporary setting, all while supporting local producers and embracing the beauty of seasonal produce

See Carl Cleghorn

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