Claude Bosi
Claude Bosi

Claude Bosi







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Claude Bosi

Where Claude Bosi goes, the Michelin stars follow. From France to England, the Frenchman has defined himself as one of the UK’s most exciting chefs


AVING SPENT HIS childhood in the kitchen of his family restaurant in Lyon, it seemed only natural that French-born Claude Bosi would attend catering school and go on to become one of the leading figures in modern French cuisine. His culinary journey began in France, under prominent chefs such as Alain Passard at L’Arpège, and Alain Ducasse in Paris.


It was his move to England, however, in 1997, that paved the way for Bosi to become one of the UK’s most innovative chefs, with countless Michelin stars to his name. Having garnered his first stars in Ludlow, first at Overton Grange and then at Hibiscus, Bosi relocated the 2-star restaurant to 29 Maddox Street in Mayfair in 2007. All well as its 2 stars, Hibiscus, a member of Relais & Châteaux and Les Grandes Tables du Monde Qualité & Tradition guides, has received numerous accolades for its modern French cuisine ever since.


His style is described as adventurous and exciting, with original flavours and arresting combinations using the finest produce. Always beautifully presented, some of Bosi’s typical dishes include, for example, Mylor prawns, caviar, curried beurre blanc and chestnut mushrooms, and Fallow deer, pumpkin, passion fruit and butternut squash.


A slightly different approach can be seen in his latest venture: The Swan, ‘a traditional British pub, interpreted by a Frenchman’, which he opened with his brother Cedric in Surrey in May 2016. It’s the brothers’ second joint venture, following the opening of The Townhouse hotel in Ludlow in 2014.

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