We’re thrilled to introduce Darren Curson, the talented head chef at Crathorne Hall Hotel. With a wealth of experience working in Michelin-starred restaurants and luxury hotels, Darren is bringing his culinary expertise to Yorkshire, creating unforgettable dining experiences for our guests. In this interview, we get to know more about the man behind the kitchen.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I am a British Master Chef with extensive experience in Michelin-star restaurants, 5-star hotels, and as an international private chef for A-list clients. Having recently returned from Canada, I am now working at Crathorne Hall in beautiful Yorkshire with Hand Picked Hotels, helping to create a luxury 5-star experience for our guests. I also mentor and judge for the Springboard Future Chefs programme and am proud to support charities such as Keech Hospice and the Children’s Liver Disease Foundation through charity dinner events.
What or who inspired you to become a chef?
My passion for cooking was sparked by my grandmother. I have fond memories of helping her bake during my childhood, which is where it all began for me.
What’s your signature dish?
One of my signature dishes is an elevated fine dining version of my favourite sweet snack, ‘Snickers.’ It’s a fun and nostalgic treat, reimagined with a touch of luxury.
What are the most important considerations when crafting your menu?
Fresh, local, high-quality seasonal ingredients are essential. For me, it’s all about offering comfort and pleasure for diners with every bite.
How would you describe your cooking style?
My cooking style is modern European with classical influences. I focus on local, quality ingredients, carefully executed practices, and simple yet elegant presentation.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Autumn and winter are my favourite seasons for cooking. It’s the time of year when comfort food shines, with slow-cooked dishes, rich flavours, and earthy ingredients taking centre stage.
What is your favourite ingredient to create with?
Beef cheek is one of my favourites — it has such a deep, rich flavour and a melt-in-your-mouth texture, especially when paired with a sticky glaze. I’m also a big fan of beetroot, whether it’s salt-baked, pickled, or roasted.
What is your favourite piece of kitchen equipment?
Without a doubt, it’s my Japanese barbecue. It brings a unique, smoky flavour that can elevate any dish.
When you're not in the kitchen, where can you be found?
You’ll likely find me by the coast, especially in Northumberland. It’s my happy place and where I feel most relaxed.
Where is your favourite place to dine?
There’s nothing quite like enjoying fish and chips with mushy peas on the beach. It’s simple, nostalgic, and always satisfying.
How do you go about menu planning?
Menu planning always starts with seasonality and top-quality produce. I prefer organic or estate-grown ingredients, packed with flavour and combined with different textures and techniques.
How would you describe the food you create at Crathorne Hall to someone who’s never experienced it?
I’d describe my food as comforting, earthy, and simply presented, with flavour always taking priority over unnecessary complexity.
What’s your favourite flavour combination?
I’m a big fan of sweet and salty combinations — they bring a perfect balance to dishes.
What is the unique selling point (USP) of your restaurant?
Our restaurant offers comforting fine dining in a grand setting, enhanced by warm, friendly, and professional service.
We look forward to seeing what Darren will bring to the table at Crathorne Hall Hotel. Stay tuned for more culinary delights!
