Christopher Hannon joined Cliveden House in October 2021 and has an impressive career track record working in some of the finest restaurants and hotels in the UK and overseas, including Alain Ducasse at The Dorchester; La Jabotiere, Charente Maritime, France; Chapter One in Kent and he has spent the last three years as the Head Chef of the 350 seated contemporary British restaurant, Aqua Shard in London.

Combining classic flavours and modern techniques with imaginative use of ingredients, Hannon admires the classic French of Ducasse and Reblochon, and the northern Spanish chefs and their creativity with restaurants like Mugaritz and Arzak, who also inspire his creativity and desire to introduce dishes to Cliveden that are as original as possible.