Parth Bhatt

Parth Bhatt is the Executive Chef at The Hollows in Hoole.

He started college at 18 in Roby, Liverpool simply to be in an industry without the use of computers! Worked for some amazing inspiring Chefs like Marcus Wareing in London and a short stint at The Fat Duck with Heston Blumenthal. He lives by the philosophy of letting the ingredients do the talking and is in awe of seafood as he explains. ” I simply love cooking fish and prefer to eat it when dining out. Like everyone else, late at night after service I also love Pizza and a Curry. Parth is very inspired by vegetarian and Vegan cuisine as it pushes chefs to be more creative.

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