Get to Know Dominic Chapman: Creating Great British Dishes at Relais Henley
10 July 2025
Stepping into the dining room at the Relais Henley is to experience a rich tapestry of British culinary heritage brought to life with seasonal flair.
To delve deeper into the inspiration behind the menus and what it takes to run a modern British kitchen rooted in tradition, we caught up with Chef Dominic Chapman.
Having featured on the BBC’s Great British Menu and being well known for your focus on seasonal British ingredients, how does this approach shape the way you create your dishes? What role does seasonality play in bringing out the best in British cuisine?
Seasonality is absolutely at the heart of everything we do. Cooking in a kitchen that’s committed to fresh, seasonal ingredients means we follow nature’s calendar closely - it gives rhythm and tradition to our dishes. For example, when asparagus or game come into season, it’s something we look forward to and build dishes around. We set our own rules: no sweet peas in January, no tomatoes in November or December. When ingredients are out of season, they’re not only more expensive but the flavour simply isn’t there. There’s a huge difference between a fig picked fresh from a tree, they’re juicy and full of flavour as opposed to one that’s been flown halfway around the world and it’s inspiring to work with produce at its peak. In summer, we’re lucky enough to work with local farms bringing in incredible ingredients including spring lamb from Oxfordshire, courgettes and gooseberries from Berkshire, and fish like netted turbot or big plaice from Cornwall which is on the plate within 48 hours. Following the seasons isn’t just about taste, it’s about cooking food that’s honest and full of life.
Can you talk about your pride in using local British suppliers to create your dishes?
Using local British suppliers is something I’m incredibly proud of. Over the years, we’ve built strong relationships with farmers and producers who share our passion for quality. Whether it’s the best pork, chicken or duck, once you find a farmer producing amazing ingredients, you stick with them and grow together. It becomes a partnership - learning from each other, developing products, and sharing in the excitement of creating something great. And it’s not just about meat, either. Our vegetable growers are just as important. It’s about principles and standards, buying produce that’s been properly raised, matured, and cared for and that kind of quality shines through in the final dish. When food is grown and handled the right way, it tastes better, it’s better value and it deserves to be treated with the love and respect that comes with taking it from field to fork.
When guests dine at Restaurant Dominic Chapman, what kind of experience do you hope they take away? How do you want them to feel?
We want the restaurant to feel buzzy and welcoming, with food that’s not overly complicated, but always delicious. You might find a beautiful piece of turbot, some mussels, squid, or wild bass, things you might not cook at home every day, but that are exciting and seasonal. It’s not just one standard option like fish and chips; it’s a varied menu, always changing with the seasons. On that note, our main dishes rotate four times a year, reflecting what’s fresh and at its best. Rich, comforting dishes in winter give way to lighter salads and seafood in summer. Spring is a particularly special time - Jersey Royals, vibrant colours, fresh fish. The goal is to serve great food in a warm, civilised setting, and to create an experience people want to return to because there’s always something new to enjoy.
Throughout your career, you’ve worked in some incredible kitchens. How have those experiences shaped the chef you are today? Are there any standout lessons or highlights?
I have been fortunate to work in a wide range of kitchens, from three-star Michelin restaurants to busy brasseries serving 200 covers on a Sunday night. Each one has taught me something valuable. The biggest lesson? Take that extra bit of care to make sure everything is just right and don’t cut corners. If you take the time to ensure every element is perfect, it shows that the chef really cares. And keep things simple - don’t overcomplicate or fuss over the food. Just focus on flavour and presentation. Guests don’t want to wait around; they want delicious food and great service delivered in good time. That balance is something I’ve learned through every experience along the way.
What advice would you give to someone looking to incorporate more British produce into their cooking? How can they balance creativity with sustainability and stay true to local ingredients?
Start by following the seasons as there’s always something fantastic to cook with in Britain. Using fresh, local ingredients makes sense, and cooking simply really brings out their natural flavours. Creativity is personal – by all means draw inspiration from chefs, TV, books, but always put your own twist on it. Be curious, try things out, and don’t be afraid to make mistakes. That’s how you learn. Support your local farm shops, pick-your-own farms, fruit growers, and farmers markets. Get the family involved - it’s a great way to teach kids about food and where it comes from. I’ve worked with schools on this and it’s so important. Food and hospitality are a passion, a lifestyle. Whether it’s cheese, honey, bread or gin, meeting the people behind the produce is inspiring. And let’s not forget drinks - British producers are doing amazing things in this sector too. UK sparkling wine is up there with the best and there’s a vineyard near Henley called 100 Hills that’s producing incredible sparkling wines, grown in chalky soil just like Champagne. The product is world-class. It’s not just about food, it’s about the whole story of what’s being produced right here in the UK.
For a first-time guest, what are 3 things they should absolutely do when staying at The Relais Henley?
First, make sure to have lunch or best of all a Sunday roast at Restaurant Dominic Chapman - it’s a proper treat. Then, take a walk along the river or hop on a boat cruise from right outside the hotel. It’s a lovely way to see the area and really soak up the atmosphere. If you're celebrating a special occasion, we can even prepare a hamper of food to enjoy onboard. And don’t miss a bit of al fresco dining at The Relais Henley’s newest spot, The Henley Hideaway. This year, the courtyard area has been transformed – it’s a beautiful, tucked-away space where you can enjoy afternoon tea, lunch or dinner outdoors - a hidden gem that adds something really special to your visit.
Explore the quaint riverbanks of Henley on your next stay at the Relais Henley or stop by on your next PoB break as you plan your retreat with our interactive map.
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