Meet our Chefs.
Miles Collins is Heritage Resorts’ Executive Chef. Following his training in a four star hotel in his home county of Lincolnshire Miles gained experience in restaurants in Switzerland before taking a role as chef de partie in the Black Forest region of Germany.
Returning to the UK in 1992 he worked in the Lake District as Sous Chef and Head Chef in hotels and restaurants during which time he competed in local and national salon culinnaires. Returning to his native Lincolnshire in 1997 he became Head Chef at Heritage Resorts’ Branston Hall Hotel where he guided his team to dining awards from the RAC and AA for several years culminating in the award of two AA food rosettes in 2007.
Travel has had a profound effect on Miles’ philosophy on food which has shaped the menus created for the varying food outlets Heritage has to offer from the very best of traditional British to Mediterranean and modern Asian cuisine.
In his spare time Miles enjoys photography, long walks and going to the gym.
Pascal Tabard is the Head Chef at the Whitewater Hotel. He gained a HND in Culinary Arts from the Hotel and Catering Management School in Toulouse, France.
Trained in hotels and restaurants in Madrid, Texas, Bergerac and Gimont before working as a chef de partie in the French Caribbean for Relaix and Chateaux and as junior sous chef at Branston Hall where he played a key role in the award of two AA food rosettes for the Lakeside Restaurant.
Fluent in French, English and Spanish, Pascal enjoys travelling, scuba diving, good food and wine. When he has time, he will always be pleased to discuss his menus with you.