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An Interview with our Executive Head Chef

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Lifting the lid with our Executive Head Chef, Stuart White

We caught up with our Executive Head Chef, Stuart White. Stuart took time out of his busy schedule to lift the lid on the hard work, determination and culinary passion involved in running The Victoria Hotel’s kitchen. 

Can you sell a dining experience at the Victoria Hotel to us?

Classic, traditional charm with silver cutlery, table cloths, chandeliers and a live band or pianist or the option of more intimate, contemporary dining in the White Room. Quality ingredients using local suppliers with a mixture of classical and modern cooking techniques. Strong emphasis on quality and attentive service. And not forgetting amazing afternoon teas. It's a place you can come to relax and indulge.

What is your favourite dish to create?

Lobster tortellini with lobster bisque. Making fresh pasta with only eggs and flour and using all parts of the lobster to make the filling and sauce. 

Can you describe your job in one word?


What is the most challenging part of being the Executive Head Chef at The Victoria Hotel?

Keeping up with changes and new legislation (allergies, calories), food trends, maintaining standards and sourcing quality ingredients, but all that being said, I wouldn’t change anything!

What is your go-to meal when you're not at work?

It has to be roast dinner. A quality piece of meat, crispy roast potatoes, all the trimmings, plenty of vegetables and a really good gravy, luxury at its best and not necessarily on a Sunday.

If this has got your taste buds tingling? Browse our wide selection of dining experiences. 

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