In July 2006, Bosi and his wife Claire announced that they were to sell the location in Ludlow and move closer to London. [9], Many of the staff from the Ludlow incarnation of Hibiscus agreed to move to London to continue working at the restaurant, including head chef Marcus McGuinness and sommelier Simon Freeman. That is perhaps why “nothing is better than fish and chips” for him. In January 2020, Bosi revealed that he had been refused permission to stay permanently in the UK after Brexit despite having lived in the country for 23 years In 2010, Bosi took over the Wimbledon-based pub The Fox and Grape alongside his brother Cedrick. The star comes, it comes and if it doesn’t, then it doesn’t,” says Bosi. [3] Within a year Hibiscus won its first Michelin star,[1] and at the same time Overton Grange was downgraded before going into receivership. So, how did receiving the stars change his life? They thought that Bosi's food combinations just did not work, but still said that some of his desserts were "faultless". Because Bibendum is a new opening, at the moment I’m working 24 hours a day, seven days a week. My job now is not just about the cooking, I need to be a restaurateur, and that means talking to the customers, making sure everything is fine. In 2007, Claude Bosi decided to relocate the restaurant to London, where he went on to reclaim the two Michelin Stars in 2009. - See 316 traveller reviews, 501 candid photos, and great deals for London, UK, at Tripadvisor. [18], The Good Food Guide ranked Hibiscus as the eighth-best restaurant in the UK in its 2013 guide. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. [3], The restaurant made its first entry in the World's 50 Best Restaurants in 2010, ranked in 49th place and one of three British restaurants in the list;[24] the following year it moved up to 43rd. She enjoyed her visit, and was impressed with the unusual combinations of foods that worked together saying "the sheer expertise of taking a food with a range of flavours, and knowing it's in peak condition to meet four others ... it really is something". The Good Food Guide ranked Hibiscus as the eighth-best restaurant in the UK in the 2013 edition. Visiting the capital to kick-off the Upstairs section at the swish restaurant, the French chef, accompanied by his team from the famed Bibendum — established in 1987 in the Michelin House in London — rustled up elaborate menus for lunch and dinner that offered insight into the elegant artistry he is regarded for. [citation needed] Tom Kerridge was among a number of chefs who joined in the cyber-bullying, fellow Michelin star chef Sat Bains also verbally abused him on Twitter. [25], The restaurant has been given five AA Rosettes by The Automobile Association. I think to myself, what am I? [3] Within a year Hibiscus won its first Michelin star,[1] and at the same time Overton Grange was downgraded before going into receivership. Bosi retorted on Twitter with "You're a c*** and this is personal". [11] Other dishes have included roast chicken with an onion fondue and licorice,[16] and desserts include a chocolate tart served with basil ice cream. This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC. Hibiscus has received numerous accolades for its modern French cuisine: two Michelin Stars since 2003, a 9/10 rating and number 5 in the UK in the Waitrose Good Food Guide 2016, and five rosettes in the AA Restaurant Guide 2016. The whole menu was a mind blowing experience).

"[14] The restaurant closed permanently in 2016, two days prior to the announcement of the 2017 Michelin Guide for UK and Ireland. [11], The handover on the first day was so tight that builders moved out at midday, and the first service was run at 7 pm that evening. The ice cream was nice but not really 2 star Michelin ! [2], Bosi had previously been head chef and won a Michelin star at the Overton Grange restaurant, just outside the town. I didn’t realise it would be difficult to get our hands on good seafood in Delhi,” says Bosi, whose approach to cooking, though rooted in French cuisine, is far from traditional. [10] During the run up to Christmas, the stress of serving 550 covers a week in a new location with a modified menu resulted in three sous chefs resigning. I would make sure he understands it’s a hard job and you will lose friends, but you’ll also make friends as well. [3], The restaurant made its first entry in the World's 50 Best Restaurants in 2010, ranked in 49th place and one of three British restaurants in the list;[24] the following year it moved up to 43rd. [19], Zoe Williams also reviewed the restaurant shortly after it arrived in London, for The Daily Telegraph.

Claude Bosi and his wife Claire opened Hibiscus in Ludlow, Shropshire, in 2000.

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[26], Multiple Michelin star restaurants in the United Kingdom, "Claude Bosi puts Hibiscus on the market", "Caterer and Hotelkeeper 100: Claude Bosi, Hibiscus, Fox & Grapes", "Hotel for sale after losing Michelin star", "Hibiscus loses sous chef to Birmingham start-up", "Village with six Michelin stars in 300 yards", "Ludlow to London: Claude Bosi to relocate Hibiscus", "Hibiscus fails to keep its two-Michelin-starred status", "No new three Michelin stars in 2009 Michelin Guide", "Ramsay, London Chefs Give Tips on Michelin Stars: Richard Vines", "Hibiscus: Ludlow's loss is London's gain as the much-loved, two-Michelin-starred Hibiscus bursts into life in Mayfair", "Egon Ronay says taste of Scotland is Britain's best", "What makes the best restaurant in the world? I’m very demanding at work. The location had a 36-seat capacity, and was previously occupied by a three AA Rosette restaurant called the Oaks. [10] The interior of the London-based restaurant was decorated in orange and shades of brown. [11][16] One of the new dishes Bosi introduced following his move to London was a two-part pork dish. The second, inspired by his daughter,[12] featured a sausage roll with a salad and a truffle dressing. Up and Above: French chef Claude Bosi on marrying Indian ingredients with French techniques French chef Claude Bosi, who is in the Capital to jumpstart Upstairs at Indian Accent, on marrying Indian ingredients with French techniques and the significance of Michelin stars. [20], John Walsh also visited it, for The Independent, after the restaurant arrived in London, and gave the food four stars, and the ambience and service three stars;[11] Terry Durack reviewed it for the same paper, giving the restaurant 17 out of 20. The crispy bits are the tastiest.
[22], Andy Hayler gave the restaurant a score of six out of ten on his scale during his November 2011 visit. "[14] The restaurant closed permanently in 2016, two days prior to the announcement of the 2017 Michelin Guide for UK and Ireland.

[22], Andy Hayler gave the restaurant a score of six out of ten on his scale during his November 2011 visit. It’s a person’s passion and one should continue to do what one loves. The service team is attentive and friendly. Claude Bosi: Beautiful - See 318 traveler reviews, 505 candid photos, and great deals for London, UK, at Tripadvisor. Whilst the nine-bedroom hotel does not have a restaurant, guests are encouraged to dine at the nearby Charlton Arms pub, owned by Cedric and his wife, Amy Bosi.

[17], In 2005 Hibiscus was one of three restaurants to be awarded three-stars by the Egon Ronay Restaurant Guide, along with The Waterside Inn and Restaurant Tom Aikens,[23] and was named Ronay's Restaurant of the Year. [17], In 2005 Hibiscus was one of three restaurants to be awarded three-stars by the Egon Ronay Restaurant Guide, along with The Waterside Inn and Restaurant Tom Aikens,[23] and was named Ronay's Restaurant of the Year. We didn’t find some of the ingredients we were looking for. January 2017 saw him take over the operations of the eponymous Bibendum within the Michelin building, prominently located on Fulham Road in London's Chelsea. Chefs sharpen knives for hapless blogger", https://www.standard.co.uk/news/london/youre-a-c-and-this-is-personal-claude-bosi-launches-twitter-tirade-at-reviewer-8300523.html, "Michelin-starred chef Claude Bosi refused permission to stay in UK after 23 years", https://en.wikipedia.org/w/index.php?title=Claude_Bosi&oldid=981232446, Head chefs of Michelin starred restaurants, Short description is different from Wikidata, Articles with unsourced statements from April 2020, Articles with unsourced statements from October 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 1 October 2020, at 02:34. In late 2013, Claude bought out his investors, redesigned the interior to give it a more relaxed, yet personalised feel, and added the Chef's table and development kitchen. Map updates are paused. This is the version of our website addressed to speakers of English in the United States. Sat Bains went a step further and said "I would love to see Claude Bosi regain his second star at Hibiscus and win his third in time. I wanted a Michelin star but I didn’t think it would come as quickly as it did,” he says, adding, “to me it’s a sign of quality and consistency, and the truth is, it helps the business.”. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. [2] He had intended to open a restaurant in Warwickshire, but found the premises too expensive and purchased a 25-year lease on the former Oaks property in Ludlow for £40,000. Flavours and textures, can't fault the food.

The second, inspired by his daughter,[12] featured a sausage roll with a salad and a truffle dressing. Being here is psychologically and physically very hard. In October the same year it was awarded two Michelin Stars, a phenomenal achievement. That’s the only thing I hate about my job.

The duo reopened it as a gastropub whilst retaining the original name.

Not 90%. The first part was roasted suckling pig served with sea urchin, kohlrabi and a fondant of sweet potato.

Available for advertising, endorsements and personal appearances from Useful Chefs. We were the last to leave. Bosi had previously been head chef and won a Michelin star at the Overton Grange restaurant, just outside the town.

Sure they could’ve scooped out more gratin from the dish they served in front of us though. “I have a French foundation but I try and cook what excites me. There was a time I was saying yes to a lot till I realised I can’t do it all,” says Bosi. “Well, for one it kept my business going and opened up many avenues. I don’t eat anything. He appeared on BBC One's Saturday Kitchen in March 2012. Because you have to be focused, it takes your mind off your stressful work life, it’s the perfect distraction. The restaurant was renamed "Le Becasse" (sic), and underwent a £100,000 makeover before being re-opened under head chef Will Holland. Because Bibendum is a new opening, at the moment I’m working 24 hours a day, seven days a week. At the moment I’m on a greens diet. I’m a big fan of coconut and decided to use a lot of it in the menu.