Owned by a professionally trained chef, exceptional food and services are at the heart of No. 14.
The chalet’s head chef, James Duckworth is spending his fifth season in Verbier, having previously worked in a number of Michelin-starred restaurants, including Fera at Claridge’s, Dinner by Heston Blumenthal and L’Enclume in Cumbria.
With three chefs in the No.14 kitchen, you will always be spoilt with delicious food. Guests can enjoy the flexibility of choosing their own style of dining, or leaving everything in James’ very capable hands.
Breakfast & Afternoon Tea
At No. 14, mornings in the mountains are a flexible affair, with breakfast based entirely around what each guest feels like every morning. Our chefs can rustle up a chia seed and raspberry posset just as easily as eggs Benedict, pressed juice or a full English. Our freshly ground coffee is roasted in Bristol by the fantastic Extract Coffee roasters. All of their coffee is sourced ethically and responsibly from farmers around the world. Each winter Founder Lee comes to No.14 at the start of the season to teach our chalet team everything there is know about the coffee they are making for you. It is the perfect accompaniment to breakfast, setting you up for a day on the slopes (or in the spa!)
Afternoon tea is always a welcome sight for weary skiers. The No.14 chefs provide a selection of savoury and sweet delicacies, made to your preferences to ensure you have exactly the pick-me-up you fancy each afternoon.
At No.14, the drinks flow freely! There is a fully stocked complimentary bar and a selection of fine house wines. Our bartenders have all undergone extensive cocktail training with a mixologist guru from the Cotswolds Distillery. No.14 uses an excellent wine merchant, so if you would like to pre-order something extra special we will do all we can to facilitate this. Our house champagne, Perrier Jouet Grand Brut, is always chilled and waiting for you.
Canapés and drinks are served daily prior to the main event of the evening: dinner. Guests are offered a choice of three tempting dining genres: traditional fine dining, a more casual style of ‘sharing plates’, influenced by Asian cuisine, or a ‘bistro’ style. Staff like to speak with guests about a week before arrival to ensure that they have a proper grasp of preferences and menu ideas. Any specific requests are always welcome.
As for children, the chefs will make sure that they are catered for just as well as adults and are happy to devise menus with parents.