The Seven Sins of Darron Bunn |
Group Executive Chef at Goodwood |
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Darron’s career began on the 28th floor of the Hilton Park Lane, where - after many a handwritten letter - he landed a job as commis chef at Galvin at Windows.
With £6 to his name and a box of knives, he moved from Redditch in the West Midlands to London, with a hunger to work for the best chefs. His rise up the ranks was swift. He spent two years Chez Nico on Park Lane, then moved across the park to Knightsbridge and the infamous restaurant Marco Pierre White.
Here Darron spent four and a half years learning from the one of the culinary masters of a generation. Wishing to stay with his mentor, he was appointed the Head Chef at Marco’s Criterion Restaurant at the age of 25. A stint at the Oxo Tower followed, working with renowned chef Richard Neat. |
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Darron, now married with a baby, decided it was time to move out of London and start his own business. He bought The Greyhound, in Stockbridge, Hampshire, with a friend and within 18 months it was awarded a Michelin Star. A second addition to his family followed soon after.
A few other projects followed, taking him from Torquay, where Darron achieved another Michelin star, the first and only hotel in Torbay to ever be awarded this, then to Dartmoor and back to London where he worked at exclusive private member’s club Alfred Dunhill. It was here that he first came across Goodwood produce.
On a farm visit he was approached by the then CEO Alex Williamson to become executive chef for the Estate and he hasn’t looked back since. The ‘little boy from Birmingham’ has brought a new flavour to Goodwood, ensuring our award-winning Home Farm produce remains at the heart of everything we do. |
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| Wrath - What makes you angry about the hospitality industry?
The outdated syllabus that the colleges have to teach, it is so out of touch with the industry, it is no reflection of the lecturers as they can only teach what they are told, just not creating industry ready individuals.
Greed - If all your food fantasies came true what would be on your Plate?
Grey-legged partridge, Perigueux truffles, and a well hung rib of beef...
Sloth - What do you do to unwind?
Fishing.
Pride - What are you most proud of?
Being married for twenty years, this industry is very hard on relationships. I am very lucky to have such a supportive wife and two fantastic children. Professionally, it has to be achieving Michelin stars.
Lust - Is there anything that you are still lusting to achieve?
I want to work on educating and inspiring our future generation of chefs, I want to create something radical and game changing in this area that will future proof our industry.
Envy - who are you most envious of?
Father time.
Gluttony - have you ever over indulged?
Yes whenever I can! Last March, on a trip to New York, my wife and I over indulged, whether it was at three Michelin starred restaurants or diners.
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| 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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