Laurent Courtois

Born in Vendome, a small town in the Loire Valley, Central France - Laurent is passionate about the tradition and local ingredients of this area.  The Loire Valley is famous for its hunting and the wonderful fish from the Loire River – Laurent uses and adapts these regional influences on his menu at Glencot, whilst working with the best seasonal produce available in Somerset.

Laurent trained in, and ran a number of large hotel restaurants in Vendome, before moving to Le Meridien, Montparnasse in Paris (1992) and then moving to England in 1998 as Sous-chef to Claude Bosi at the Michelin starred Overton Grange in Ludlow. He has worked in a number of UK restaurants since, namely The Boathouse in Warwickshire as Head-chef in 2000, and La Margherita, Rugby in 2002, before joining Glencot House as Executive Head-chef in summer 2007.