i. Biography
Chef / Proprietor Tim Neal of The Chequers Inn in Rowhook, West Sussex, works within country-house discipline adapted to a more relaxed Sussex room. The formation is tied to named kitchens: Newick Park, Camellia restaurant in Lower Beeding, and the Rowhook houses. The cooking is organised around seasonality, foraging, comfort and a close reading of place. “I’ve always loved mushrooms but my interest grew when I was at South Lodge.” Tim has said.
Training and Lineage
That line carries both current kitchen responsibility and proprietor-level authorship: Tim Neal stands as Executive Chef at the Rowhook venue, while also carrying the distinction of founder and chef / Chef Proprietor of The Chequers at Rowhook.
At Work Now
The Rowhook work is built around a house style rather than a manifesto. As Chef / Proprietor of the West Sussex inn, and Founder and Chef of the Rowhook operation, Tim Neal cooks with a hint of luxury, a flavour of France and an element of comfort, using local produce and ingredients gathered close to home. The Bath menu extends that produce-led method into a broader register. Chef Tim Neal's Bath menu ranges from produce-led British classics to dishes with international inflection, with market-driven blackboard specials — a wider frame, but still connected to the same produce-led instinct. The lineage remains practical. Country-house standards are present without formal stiffness; foraging functions as supply rather than decoration; mushrooms are treated as a sustained interest, not a late-added theme.
Distinctions
Tim Neal has received AA Rosettes: Camellia restaurant, three AA Rosettes. Michelin Bib Gourmand recognition has been held for consecutive years.
Profile updated July 2026
FAQ
Asked of Tim
What is Tim Neal's day job?
Tim Neal is chef at The Chequers — Traditional Cuisine.
What recognition has Tim Neal received?
Michelin Bib Gourmand holder for consecutive years.
What is Tim Neal known for?
Tim Neal is known for seasonal and foraged ingredients, especially mushrooms.
