Chef Director & Chef Patron

Claude Bosi

Chef Director & Chef Patron, Brooklands by Claude Bosi

Discipline: Chef Director & Chef Patron

Portrait of Claude Bosi

i. Biography

His early professional role at Overton Grange and his later work at Hibiscus mark the key stages of Claude Bosi’s progression. The move Sous Chef to Head Chef in Ludlow, then on to Hibiscus in Ludlow and later Hibiscus in London, maps a cook advancing by step rather than leap. The work reads as disciplined and cumulative: each address sharpened the one before it, and each title carried more responsibility for the same controlled style.

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The Climb

Claude Bosi’s career has been built through repetition, promotion and movement between kitchens that demanded precision. At Overton Grange in Ludlow, Shropshire, he moved Sous Chef (1999) to Head Chef (1999–2000), a shift that marked formal trust in the kitchen and a faster rate of responsibility. From there, Hibiscus in Ludlow, Shropshire (2000–2007) gave his cooking a more defined profile, before Hibiscus in London (2007–2016) pushed that work into a larger setting and a wider field of attention. The current slate of kitchens shows the same breadth of control. Since 2017, Claude Bosi in Bibendum has anchored that output in Chelsea, while The Fox and Grape (since ) and The Swan Inn (since 2016) extend the same working standard across different rooms. Managing more than one kitchen at once is less a question of scale than of consistency: the work has to hold across locations, with detail and restraint intact.

Today

“I have an amazing team in the kitchen. I’m not the one chopping the onions or prepping the lamb rack. “It’s about getting some inspiration. See what people want on the casual side of it.” In that framing, the work is less about the performative end of cooking than the daily mechanics of development, tasting and adjustment. Claude Bosi describes a kitchen where the chef’s role is active but not literal at every station: the hand is in the food through direction, tasting and correction, with the dish shaped against use and appetite rather than theory.

Career - Chef — Claude Bosi in Bibendum, Chelsea, London (2017–present) - Chef — The Fox and Grape, Wimbledon, London (–present) - Chef — The Swan Inn, between Esher and Claygate (2016–present) - Sous Chef — Overton Grange, Ludlow, Shropshire (1999) - Head Chef — Overton Grange, Ludlow, Shropshire (1999–2000) - Chef — Hibiscus, Ludlow, Shropshire (2000–2007) - Chef — Hibiscus, London (2007–2016)

Signature

Claude's signature dishes include pigs’ ears savoury cake, angel hair pasta al pomodoro, wine-poached eggs, lemony sole and puffed potatoes, lamb with beans, and rum baba. The range moves between savoury and sweet, land and sea, plated richness and lighter structure. Read together, the dishes point to a kitchen language built on texture, contrast and finish, with enough range to avoid sameness and enough control to keep the plate exact.

In Their Words “I have an amazing team in the kitchen. I’m not the one chopping the onions or prepping the lamb rack. But I’m very involved with all of the food development, food tasting and designing the dishes.”

Recognition

Claude's honors include MICHELIN Guide — two Michelin stars, MICHELIN Guide — two Michelin stars, MICHELIN Guide — one Michelin star, and The Cateys — Chef Award. The repeated two-star entries show continuity rather than a single peak, while the one-star recognition and The Cateys — Chef Award register further confirmation across different periods and addresses.

FAQ What is Claude Bosi's current role? Claude Bosi is Chef of Claude Bosi in Bibendum. Where did Claude Bosi work before? Claude Bosi's earlier career included Overton Grange, Overton Grange, and Hibiscus. What recognition has Claude Bosi received? MICHELIN Guide — two Michelin stars (2017).