Head Chef

Mike Bain

Having worked in kitchens for 10 years Mike takes his inspiration from many of the chefs he has worked under. At the age of 16  he started at a restaurant called Vatika under the ownership of Atul Kochhar with his time there opening his eyes to the world of spices and what gentle spicing can bring to ingredients.

Mike's first full time role was at one Michelin starred '36 on the Quay', Emsworth under the tutelage of Ramon Farthing. The three years spent there were vital in gaining many of the skills and ideas needed and still used today.

During a one year spell at Brocket Hall, Mike was lucky enough to be able to work closely with Phil Thompson while also working as the Private Chef to the owner of the estate. This time was key for Mike to be able to work on and develop his own food style while still being taught a wide range of new skills.

Most recently he had the opportunity of working under Martin Burge at Whatley Manor where he was part of the team successfully retaining 2 Michelin stars for all three years there. His time under Martin was where he really progressed as a more senior chef, taking the skills already gained and really refining them, allowing Mike to fully understand and have a depth of knowledge about the produce he works with.

Local suppliers to Beechfield House Hotel

We are proud to have a strong association with West Country farms and suppliers who produce high quality foods that really taste how food used to taste. We set ourselves exceptionally high standards for the quality of the food we serve in our restaurant so we need produce from our suppliers that reflects those high standards.

High Quality Meat from Downland Produce
Downland Produce have been producing high quality pork for 20 years in the rolling Wiltshire countryside. This is a family firm with an excellent reputation for producing succulent pork from their pigs which all live outdoors in fields at Lacock. The breeding herd and growing pigs are naturally fed without the use of infeed antibiotics. The welfare of the pigs is paramount. They won gold, silver, and bronze in the Taste of the West Food & Drink Awards.

Sherston Free Range Eggs
Sherston began life 21 years ago and is based at Home Farm near Tetbury. Moveable hen houses are used so they can always be situated on fresh pasture. The hens live outdoors but the hen houses are large enough so that if it’s cold, wet, or windy the birds can choose to stay inside. Fresh food and water is available to the hens at all times. The eggs are collected three times a day and graded into four different sizes before being packed for delivery.

Lovejoys Fruit & Vegetables
Lovejoys of Melksham have been providing first class fruit and vegetables for over 10 years. Neil Mortimer is the driving force behind the company spending over half his life growing, sourcing and supplying to local businesses. As more people prefer fruit and vegetables that are in season, Neil’s penchant for fresh and local produce makes him truly ‘a man for all seasons!’

Mineral Water from Whitehole Springs
Whitehole Spring Farm consists of 74 acres of farmland and 50 acres of "Site of Special Scientific Interest” (SSSI) protected woodland through which run springs that flow and rise through the Tufa rock, purifying and producing a spring water that is bottled on the farm. The farm is recognised by English Nature for its acres of outstanding unspoilt grounds and as one of 49 Areas of Outstanding Natural Beauty in England. It has one of the highest calcium contents of any UK mineral water. At 110mg per litre, it contains roughly a tenth of the calcium of whole milk. The water is so high in minerals that it forms tufa, a calcium deposit that hardens around leaves and twigs to form a sort of wild limescale - beneficial for bones and for regulating the heartbeat.

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