Simon Hulstone

Coming Up

Training through the Roux Scholarship and culinary competitions placed Simon Hulstone in settings where composure and consistency mattered as much as skill. That grounding set the terms for what followed: a series of appointments in kitchens that each added a specific layer to his practice. He went on to work as chef at Cotswold House, chef at Bacchanalian in Cheltenham, England, and chef at Bailiffscourt Hotel, before becoming head chef at The Elephant in Devon, England. The progression shows consolidation as much as movement. Each role narrowed the focus around the same discipline, until the experience gathered into one place. Today, Simon Hulstone is chef proprietor at The Elephant Restaurant, with the business and the kitchen both under his responsibility.

Where They Are Now

At The Elephant Restaurant in Torquay, Devon, England, Simon Hulstone holds the combined title of owner and Chef Proprietor. That pairing puts operational control and kitchen direction in the same hands, a structure that demands constant attention to both the food and the systems around it. He has also spoken plainly about the equipment that supports service: "Everything we’ve had installed runs perfectly, right from the combi through to the dishwasher. In fact, the Electrolux Professional Hood Type dishwasher is my best friend in the kitchen." The point is straightforward. A kitchen that performs well depends on reliable machinery, and that reliability becomes part of the cook’s daily standard.

Signature

Simon’s signature dishes include sweet pea and toffee soup and steak and chips. The range matters: one dish leans into contrast and finesse, while the other relies on the discipline of a classic done properly. Taken together, they show a cook who can work between refinement and straightforward satisfaction.

In Their Words “Everything we’ve had installed runs perfectly, right from the combi through to the dishwasher. In fact, the Electrolux Professional Hood Type dishwasher is my best friend in the kitchen.” The quote is practical rather than theatrical. It values equipment for what it does, not for what it signifies. That is a trade-level view of the kitchen: if the tools are dependable, the work can stay on the food.

Honors

Simon’s honors include World Skills gold (2011), Craft Guild of Chefs National Chef of the Year (2008), and Roux Scholarship. The record reflects competitive success and external recognition, built over time rather than claimed all at once.