Head Chef Mohammed Sabbir brings over 15 years of culinary expertise to his role as Head Chef at the award-winning Captain’s Club Hotel & Spa in Christchurch, Dorset. Classically trained, he blends seasonal British ingredients with global influences, honouring his Bangladeshi heritage. Under his leadership, the Club Restaurant has become a celebrated riverside dining destination, known for its relaxed ambiance and inventive menus. Committed to sustainability, Mohammed works closely with trusted local suppliers to ensure the freshest ingredients. His dedication to culinary excellence ensures each dish tells a story of tradition, innovation, and local pride.
Head Pastry Chef Holly Frigot brings over 20 years of experience to the Captain’s Club Hotel & Spa, where her refined pastry work blends classical technique with a creative twist. Having honed her skills under celebrated chefs Raymond Blanc and Rick Stein, Holly specialises in fine dining desserts that balance elegance, artistry, and flavour. Her signature style reimagines traditional British puddings with contemporary flair, delighting guests with every plate. Using locally sourced ingredients wherever possible, Holly’s desserts reflect her deep expertise, attention to detail, and commitment to seasonal, high-quality produce.