Our Food & Chefs

We at The Royal Breakwater Hotel pride ourselves on seasonal knowledge and local suppliers to create fresh quality dishes to a consistently high standard. As an enthusiastic, ambitious team we are always striving to create new and exciting dishes for your pleasure.

Richard Wilson, Head Chef, has over 25 years experience at various restaurants including 2 rosette standard. He cooks Modern British Cuisine and specializes in locally caught fish and sauces.

Kayleigh Adams has trained and worked in the UK and around the world for the past 10 years in Michelin star establishments winning several awards for catering achievements.

David Kirton, Apprentice Chef, joined the team in April 2010 and is currently studying catering at Weymouth College. Under the supervision of Denise and Kayleigh he is showing great potential and a passion for new idea's.

Food is a Passion

As a dedicated and passionate team we understand the importance of using good quality fresh produce. Mixed together with passion and knowledge we aim to achieve the very highest standards of food every single day.