Martin Hadden

The Climb

Raised after his family left West London for North Devon to buy a small holding, Martin Hadden spent five years in a self-sufficient household where food was tied to season, produce, animals and the daily work of living from the land. That kind of early exposure builds a different sort of kitchen sense: one rooted in rearing, preparation and service as parts of the same chain. From there, he moved into professional kitchens and, from 2003, into the role he has held since. Martin Hadden trained at North Devon Catering College before heading to Maison Pic in Lyon, France (from 1989), where the work demanded precision and calm discipline. He then moved through chef roles at Gidleigh Park and Chez Nico, building experience in kitchens where pace, standards and consistency are non-negotiable. The next steps carried him further into leadership: he became Head Chef at Room at the Halcyon in London (1994–1999), then Head Chef at Ockenden Manor in Sussex (1999–2003), while also working as chef at The Priory House in Somerset (2001–2003). Each post added another layer to a career built on patience, rigour and the slow accumulation of technique.

Today

Since 2003, Martin Hadden has served as Executive Chef at Historic Sussex Hotels, and today he holds the Group Executive Chef title there. It is the sort of position that depends on continuity as much as oversight: keeping standards aligned across multiple kitchens, day after day. Alongside that broader remit, he keeps one personal measure in view — he strives to bake the perfect bread roll. The target is modest on paper, but clear in practice: control the basics, and the rest of the work holds.

Signature

Martin Hadden is a chef known for Michelin-starred cooking. That sits naturally with a career shaped in demanding rooms, where refinement is part of the job rather than an added layer. The work points to a kitchen culture built on discipline, memory and the ability to turn training into something controlled and assured.

In Their Words “Looking back, I think I was lucky as a child to be exposed to the complete journey our meat takes, from rearing a calf to sitting down and eating it on a Sunday.” “My stage was an incredible experience; a complete explosion to me of new foods, tastes, techniques and qualities that have stayed with me ever since.”

Recognition

Martin's honors include Michelin Star, Michelin Star, and Roux Scholarship (1989).