Born and raised in Lancashire where he trained to be a chef, Chris Bury’s career has seen him work in some very prestigious places including Claridge’s and Heston Blumenthal’s The Fat Duck.
In 2015, the chef returned to Lancashire to work at the Cartford Inn, where he is now head chef. Bury rapidly made his mark on the menu of the already highly-regarded pub.
An infusion of enthusiasm for a variety of techniques such as curing, home-smoking and preserving. He is passionate about seafood, which the pub has a reputation for serving, and enjoys foraging (notably for wild mushrooms) to give dishes authentic terroir.