Charlotte is part Swedish, Prussian and English and her parents loved to cook and bake their traditional recipes, so she has a wide ranging interest in food. Charlotte studied European Finance with French and Spanish language and worked for eleven years in both London and Surrey for two of the largest investment houses, she then decided to move to the West Country and joined River Cottage for two years where the experience of working with Hugh Fearnley-Whittingstall served to solidify her keen interest in food. Charlotte makes many of the preserves used at breakfast and serves evening meals throughout the week.
Daniel has spent the last ten years working for some of London's top restaurants including John Torrode's Smiths of Smithfields and Oliver Peyton's Inn The Park, before taking time out to study Performance Writing at Dartington University and then having a stint as chef for Tideford Organics in Devon. He is also an artist, photographer and published poet and his paintings have been sold internationally.
Click here to see some of Daniel's stunning ambience pictures of Weymouth Bay
To be Weymouth's best 3 star guesthouse, with fine dining and outstanding customer service, expected only of a professional London establishment, combined with the affordability and friendliness of the countryside.
Drawing on our distinctive skills and knowledge of food flavour and flair; we aim to delight our customers with our culinary experience.
