Dominique is a highly experienced chef. Her love of cooking and food was inspired by her international upbringing and her French mother and she was classically trained with the the Roux Brothers. She worked at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour in London and, for thirteen years, was head pastry chef at the Houses of Parliament. She moved north to work for Aiden Byrne in Manchester before setting up Dale House with Andrew.
HUNTED, FORAGED AND GATHERED WITH EMPATHY
Our food and produce is locally sourced and seasonal, with an emphasis on knowledge and understanding of the environment and informed by the need for balance and sustainability.
COOKED WITH EXPERTISE AND PASSION
As a result, fantastically fresh food is prepared at home in our Dale House kitchen; food that combines the training and experience of a classical chef with a sense of fun and adventure. This is artisan cooking at its very best: small scale, high quality, varied and delicious.