Chef Spotlight | Allister Bishop of Shilstone House
Meet Allister Bishop, Head Chef at Shilstone House, a lovingly restored Grade II listed Georgian manor set within a 500-acre estate in the Devon countryside, surrounded by rolling hills, gardens, farmland, and woodland.
The estate is home to a courtyard café serving breakfast, lunch, and afternoon tea, alongside a collection of beautiful spaces for weddings and private events.
In November, Allister and the team opened The Barn at Shilstone House, serving nostalgic British food, meats and vegetables cooked over fire, as well as sharing dishes.
Guided by local farmers and growers, as well as the garden on the estate, the menu celebrates British dishes, traditional cooking and exceptional local ingredients.
We asked Allister to tell us about his career to date, his inspiration and the new venture.
About Allister
My career began here in Devon at Chez Nous in Plymouth before taking me to Switzerland and later to London.
From classic kitchens to modern culinary settings these experiences taught me discipline, creativity, and a real respect for great ingredients and the people who bring them to the table.
Joining Shilstone House has been an exciting new chapter in my career. It’s a place that combines history, beauty and purpose, and now, with the launch of The Barn, we have the opportunity to create something truly special.
My journey has given me a deep appreciation for honest, uncomplicated food and the people behind it.
What's your most treasured or earliest food memory?
Eating my Gran’s homemade pasties while watching the FA Cup Final on the colour TV is a memory that’s stayed with me for life. They were huge, the size of railway sleepers, and absolutely delicious. Simple food, great company and pure happiness.
What three words would sum up your style of cooking?
Tasty, honest, uncomplicated.
What have been your career highlights so far?
It’s hard to pick out one moment because every stage of my career has meant something different. From starting out at Chez Nous in Plymouth to working in Switzerland, then moving on to luxury hotels and retail dining in London, each experience has taught me something new. Now being back in Devon, leading the opening of The Barn at Shilstone House, feels like another exciting step in that journey.
What is your favourite seasonal ingredient, and how would you serve it?
I’d have to say diver-caught scallops. In the winter they’re at their best, firm, sweet and full of flavour. I like to keep them simple; pan-fried until they’re beautifully caramelised, then finished with a touch of garlic butter. Perfect in their simplicity.
What does ‘sustainable’ mean to you?
For me, sustainability is about using as many local small producers, growers, farmers and fishermen as possible, keeping our planet balanced, our community thriving and our economy healthy for the future.
A special part of our kitchen is our garden at Shilstone, tended by Lucy and Phil, which supplies us with herbs, fruit and vegetables that go straight into our menus.
Who is the chef you most admire?
Jacques Marchal from Chez Nous, Plymouth. His passion, skill, and ability to turn off explosive water boilers (he’ll understand!) inspired me in my early career and beyond.
What is your favourite drink?
It’s got to be an Old Fashioned, but never on a work night.
What is your secret weapon in the kitchen?
My team, without question. Their skill, sense of humour and passion for food are what keep the kitchen running, even when they’re being a bit annoying. It’s all part of the fun. They challenge me, make me laugh and bring a great energy to every service. I couldn’t do it without them.
Tell us about your most memorable meal?
My most memorable meal was eating scallops and fried bacon on an island off the Norwegian coast in December, cooked fresh and shared with a great friend, Chandos. Simple ingredients, incredible setting, unforgettable moment.
About Shilstone
The Courtyard is the central hub of Shilstone. The Café opens from 10.30-4pm Wednesday to Sunday, serving breakfast, lunches, homemade cakes and afternoon tea. The Barn serves dinner from 5:30-10pm Thursday to Saturday and Roast Lunch on Sunday. During the summer, the Fire Shed and Courtyard open for dinner and drinks on Saturday evenings.
To find out more about Shilstone House visit the website below.