Cotswolds Nutrition Chef is the work of Ross Rochelle, a chef whose career in one-to-three-Michelin-starred kitchens shaped the standard he holds today.
The focus is ingredient led cooking, clean execution, and service that lets guests relax.
Menus are built from scratch for the people at the table. Seasonality guides every choice, and technique serves flavour rather than theatre. The result is food that feels personal, balanced, and quietly refined, whether at home, on retreat, or at sea.
Ross’s background in nutrition shapes how he designs each dish. Balance, pacing, and how guests feel after the meal matter as much as what is on the plate.
Process means respect for ingredients and attention from sourcing to service.
Performance means delivering at the level clients expect. Whether in a London townhouse, a Cotswolds estate, or aboard a private yacht.
Structure means menus that flow effortlessly, building anticipation and balance.
Character means food with identity, rooted in season, story, and place.
Great food starts with great produce. Every menu is built around seasonal ingredients sourced from trusted suppliers. Each dish balances flavour, texture, and temperature with a clean presentation that fits the space and the occasion.
Menus are tailored from the first conversation. Dietary needs are planned in from the start, and sustainability guides how ingredients are chosen, stored, and prepared. Care is taken at every step so the experience feels effortless but delivers depth.
Cotswolds Nutrition Chef is built on one principle: extraordinary food should never feel exclusive.
Every service is personal. Whether cooking in a Cotswolds estate, a London townhouse, or aboard a private yacht, Ross and his team bring calm precision and warmth to every setting.
Clients choose Ross for refined flavour, natural menu flow, and hospitality that lets hosts relax. Based in the Cotswolds, Ross and his team deliver private dining, nutrition coaching, and culinary collaborations across the UK and internationally.
Every service reflects this philosophy: refined flavour, structure that flows naturally, and genuine hospitality that makes great food feel accessible.