The Seven Sins of Ross Gibbens - Head Chef and co-owner of Wellbourne Group
The Critics Guide
class="last"class="last">FATHER'S DAY

The Seven Sins of Ross Gibbens

Head Chef and co-owner of Wellbourne Group
Ross Gibbens
Talented Chef Ross Gibbens worked in some of the UK’s leading kitchen’s before setting up Wellbourne group.

Last August Ross opened neighbourhood restaurant and wine bar, Wellbourne Clifton, in Bristol with his former sous chef and Dabbous colleague, Michael Kennedy.

In autumn 2017 Ross opened Wellbourne Salardu, a seasonal fine dining and après ski restaurant and bar in the Spanish Pyrenees. Located in the picturesque Val d’Aran region the stunning venue offers a luxurious place to unwind, dine and enjoy a drink after a day on the slopes.

Wellbourne Brasserie opened in April, 2018 in White City Place and is the third venue within the group.
The Brasserie features a unique all-day dining menu that is simple, restrained and affordable yet aims to exceed expectations with the quality of ingredients and attention to detail from the Ross and the team.

Prior to launching Wellbourne Ross worked as Head Chef at Dabbous and has also worked at Launceston Place, Le Manoir aux Quat’Saisons, The Square and The Vineyard in Berkshire.
Wrath - What makes you angry about the hospitality industry?
Ross Gibbens Seven Sins
Would have to be the future prospect of staffing for this industry. It’s not looking great, we need to do something to make this a genuine career path for people and not just something people ‘end up in’. 
Greed - If all your food fantasies came true what would be on your Plate?
Ross Gibbens Seven Sins
I think it would have to be great charcuterie, cheese and fresh baguette. 
Sloth - What do you do to unwind?
Ross Gibbens Seven Sins
Quality time with my girlfriend and two kids at home, playing in the garden; followed by the arrival of a babysitter, an Uber and going out for a glass of wine and something to eat with her. 
Pride - What are you most proud of?
Ross Gibbens Seven Sins
What we have achieved in the first 10 months of our company starting. Three restaurants, three cities, two countries and the amazing key staff we have at the top. None of the sites would function without them. 
Lust - Is there anything that you are still lusting to achieve?
Ross Gibbens Seven Sins
A week off!
Envy - who are you most envious of?
Ross Gibbens Seven Sins
The delivery drivers that get to walk back out the kitchen once they’ve dropped off half the Atlantic Ocean at 11am on a Friday. 
Gluttony - have you ever over indulged? 
Ross Gibbens Seven Sins
Many a time, still bear the scars of a few of them. Let’s leave that there. 
Seven Sins
Seven Sins
We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins.
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Chef Patron, Le Manoir
Raymond Blanc Seven Sins
Born in Besançon, France, in 1949, Raymond Blanc is acknowledged as one...
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Tommy Banks
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Tommy Banks Seven Sins
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Tommy Banks
Fred Sirieix
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Fred Sirieix Seven Sins
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Fred Sirieix
Becky Wilkinson
Home Economist & Chef
Becky Wilkinson Seven Sins
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