BRADLEY HARE
The Bradley Hare was born out of a collaboration of multidisciplinary minds. In conjunction with the Duke of Somerset’s estate, James Thurstan and Andrew Kelly worked towards the mutual goal of building an inn that is at the heart of the village and the local community. The Bradley Hare aims to stay true to the roots of the building, creating a friendly and welcoming atmosphere where locals can meet and mix with the inn’s guests.
General Manager
Bjorn’s name is Swedish but he has a South African accent, a dutch grandfather and he lives in Wiltshire. He is a keen fly fisherman and passionate about gathering, hunting and growing food. His career started as a safari guide in Southern Africa, where he introduced people to the sights, smells and sounds of Africa.
After his degree, in International Hospitality Management in Switzerland, he joined Singita in the Serengeti, Tanzania.
More recently his adventures have taken him to England where he assisted with the opening of The Parade Cinema in Marlborough, a boutique cinema and restaurant.
Bjorn has a diverse background; where he once led tourists through the rich sensory landscape of Africa, he now aims to curate experiences filled with the tastes, sounds and sights that are authentically English. The Bradley Hare is a great canvas to further develop these offerings.
Restaurant Manager
Wiltshire born and bred, Simon has a fine pedigree in English country pubs, having witnessed his parents trade in their banking careers to take on the running of The Beckford Arms.
Following in the family footsteps, Simon has worked in the hospitality industry for over 25 years, continuously thriving on the buzz of it all.
With a love of travel and a passion for history, Simon combines the two where possible. When not exploring new destinations, you might find him navigating the English countryside on his mountain bike or gliding along Maiden Bradley High Street on his skateboard!
A self-confessed oenophile, Simon brings his wealth of knowledge and experience to the Bradley Hare team.
Head Chef
Born into a very large, multi-ethnic family, Daniel describes his culinary style as ‘a refined mix of classic French, with inspiration from various ethnic food styles including Japanese and Nordic cuisine’. His grandmother came from Trinidad, and it was her flair in the kitchen that left an indelible mark on Daniel and formed his passion for food at an early age.
Daniel graduated from Le Cordon Bleu cooking school and went on to work at Bouchon in Las Vegas, where he built a strong foundation in traditional French techniques.
He previously worked at Whatley Manor in the Cotswolds, and also served as Sous Chef at The Elder in Bath, where he was responsible for the daily operation of the restaurant.
Daniel’s upbringing, strong foundation in traditional French techniques, and international experience ensure his food embodies a blend of global influences full of authenticity and innovation.