My Burford - Darren Salmon Chef

Meet Our Executive Chef – Darren Salmon

Burford School’s Vision for Fresh, Seasonal and Sustainable Food

Darren Salomon’s journey into the culinary world began with an early fascination for travel, food, and the theatre of the kitchen. Inspired as a child by renowned television chef Keith Floyd — known for his globe-trotting style and bold approach to cooking — Darren knew from a young age that food was more than just a profession; it was a craft, and a way of life.

I trained at Westminster Catering College in London and began my professional career at the Royal Garden Hotel in Kensington, a five-star property with incredibly high standards. It was an intense environment. On my very first day, I made a Spanish omelette — the head chef took one look at it, threw it across the floor, and told me I’d be making 230 for the staff meal. That was my welcome to fine dining — but it also laid the foundations for everything I’ve done since.

From there, I went on to work in Michelin-level restaurants and high-end hotels across the UK and Europe. I spent 15 years abroad, particularly in the Mediterranean, and that experience shaped my cooking style: seasonal, simple, ingredient-led food with bold, fresh flavours. I’ve always had a deep respect for classical French technique, but I like to combine that with the vibrancy of mezze, tapas and modern sharing plates — food that brings people together.

Joining Burford School allowed me to do something different — to take all of that experience and apply it in a setting where food matters in a broader sense. It’s not just about meals; it’s about wellbeing, balance and creating a sense of community. I was drawn to the school’s strong identity and the chance to make a meaningful contribution.

My role involves overseeing the catering for both the day school and the boarding provision. I’ve been fortunate to be given the trust and autonomy to develop the service creatively, within budget, but always with a focus on quality.

We’re working towards expanding our offer further. I want to introduce more grab-and-go options, offer greater variety in our hot meals, and create a proper deli and salad bar. We’re also planning to increase the amount we make in-house, from fresh bread to desserts. The aim is to give students food that is nourishing, exciting and rooted in good cooking.

Freshness is non-negotiable for me. If it’s not fresh, it doesn’t go on the menu. I work closely with suppliers, track market trends and keep an eye on pricing daily. I’m also continually looking at how we can be more sustainable, making smarter choices about ingredients and reducing waste where possible.

Outside of school, I run a small home bakery in Evesham — Darren at the Cottage — producing sweet and savoury bakes for local customers, especially around Christmas and Easter. I also cater private events when I can. When I’m not cooking, I enjoy spending time with my German Shepherds, off-roading in my 4x4, and following Spurs (for better or worse).

Burford is a special place. There’s a genuine connection between staff, pupils and families — and that creates an environment where everyone feels part of something bigger. As part of the catering team, I see food as a way to support that connection — bringing people together around meals that are thoughtfully prepared and shared. It’s a privilege to be part of a school that values not just education, but wellbeing, culture and the everyday moments that make school life meaningful.