Andy Hilton

Our Chef, Andy Hilton

Andy Hilton’s love of food started at home. Saturdays were spent cooking curries with his father, while Sundays meant a traditional roast. By his teens, he was already cooking family dinners and experimenting with new dishes.

His professional career began at The Palace Hotel in Torquay, where he learnt the fundamentals of a busy kitchen: speed, discipline, respect for ingredients and the importance of a strong brigade.

Andy then moved to The Royal Crescent Hotel in Bath, working under Gordon Jones. It was here that his understanding of fine dining really developed. The standards were exceptionally high and taught him that great food is not about formality. It is about precision, flavour, technique and treating every ingredient with respect.

Andy joined The Green House in 2011 as Sous Chef and became Head Chef of Arbor Restaurant in 2012. More than a decade later, he continues to lead the kitchen with the same passion, creativity and attention to detail.

For Andy, a great kitchen needs chefs who are genuinely excited by food. He encourages his team to taste, question, experiment and contribute ideas. Developing the next generation of chefs is also an important part of his role.

His cooking is shaped by the quality of the produce available around us. Dorset seafood, locally grown fruit and vegetables, Wiltshire meat and New Forest game all provide inspiration for Arbor’s seasonal menus.

Andy believes food should create a reaction. It should look inviting, taste memorable and make diners stop for a moment to talk about what is on the plate.

That philosophy has helped Arbor build an impressive reputation. Soon after opening, the restaurant won Silver at the Dorset Tourism Awards, followed by Gold in the Eating Out category. Arbor has also maintained two AA Rosettes for many years, reflecting the consistency, skill and standards Andy and his team continue to deliver.

After more than a decade at the helm, Andy remains at the heart of Arbor. His food continues to evolve, but the principles behind it remain the same: exceptional ingredients, thoughtful cooking and dishes that guests remember.