In its short history, Hibiscus has received numerous accolades for its modern French cuisine, including two Michelin stars, with Grand Chef Relais & Châteaux Claude Bosi at its helm, as well as a commendable score of 8/10 in the Good Food Guide. Marrying seasonal produce with modern, yet grounded techniques Bosi delights guests with a myriad of flavourful dishes. 

After Chef Bosi completed his apprenticeship at restaurant Léon de Lyon he worked in the kitchens of many of the best Michelin-starred restaurants in France including La Pyramide Fernand Point, Restaurant Chiberta, L’Arpège and Restaurant Alain Ducasse. Having moved to Ludlow, UK, he became sous chef of Overton Grange in 1997 and Head Chef two years later and won his first Michelin star whilst there.

Bosi opened Hibiscus - then in Ludlow - in 2000 and won a Michelin star within the year. In 2004 he was awarded a second. In 2007 Chef Bosi relocated to London.


Three Questions with Claude

What was your most moving culinary experience? 

When I won my second Michelin star after I moved to London. 


The most amusing kitchen incident you ever witnessed? 

I was 14 years old. One day, at home, I decided to make some fried eggs. I mustn't have been thinking what I was doing. The kitchen was suddenly filled with thick black smoke. If I'd set fire to the house, my mother would have never ever let me cook for the rest of my life! 


Your best piece of advice for amateur chefs? 

Choose one recipe, learn it really well, and then make it your own by changing the ingredients a little. In short, play about with it!


  • 2 Michelin Stars



29 Maddox Street


W1S 2PA (Londres) United Kingdom

+ 44 (0) 207 62 92 999


Pictures © Rob Whitrow