A chef who travelled the world cooking for the rich and famous has died aged 54.

Colin Bolam, of Chipping Norton, started off working at an Oxfordshire hotel, but by 30 had catered for the likes of the Rothschild family, the Queen Mother, Princess Margaret and numerous foreign businessmen.

He ran his own business from his four-bedroom home in London Road, Chipping Norton, which he had lovingly restored during the 1980s after buying it in a dilapidated state.

Mr Bolam had grown up in Chadlington, where he started as a chef at a hotel.

His close friend Justin Alderslade, 44, said: “Colin’s death has come as a shock to everybody. He was a big character and he will leave behind him a big hole.

“He was a creative individual and he could turn anything into a lovely meal.”

Colin Bolam was born on July 17 1960. He grew up in Chadlington and first became interested in cooking through visits to his grandparents in Daylesford, Gloucestershire. His grandmother, Ena Bolam, was a cook for Lord Rothermere, who owned Daylesford House.

Mr Bolam was a pupil at Chipping Norton School, where he studied O-Level and A-Level cookery.

After leaving he took a job at the Chadlington Hotel and won his first major cooking accolade aged 19.

The competition, organised by the National Association of Youth Clubs and Birds Foods, ended with a final at the Wye Hotel in Tottenham Court Road, London. He competed alongside his former classmate Diane Parsons, after entering through the Enstone Youth Club.

“I have always been interested in cooking,” he said at the time. “I am very keen on decorating and garnishing and in making food look interesting.”

Four years later he set up his own business in London Road, Chipping Norton, and found himself jet-setting around the world to cook for the rich and famous.

Jobs included a five-week trip to Arkansas , in the US, cooking for dinner parties held by a wealthy businessman, as well as a summer spell at the Rothschild family villa in Corfu. It had all come about through a couple of lucky introductions.

“I did a dinner for the chairman of Sainsbury’s, which got me introduced to the Rothschilds,” he said, in an interview with the Oxford Mail in 1987.

“I have been going to their villa in Corfu for the past four years, where I spend about six weeks cooking for up to 20 people.”

He added: “It is quite hard work, but very exciting.”

Most of his customers preferred plain but well-cooked and presented food, he said.

In 1991 he catered for a private function at Wadham College, Oxford, where Princess Margaret was the guest of honour.

His menu included quail’s eggs, a galantine of chicken and chocolate terrine.

Mr Bolam, who never married, was found dead at home in November. He had been suffering from heart disease. His funeral was held at St Nicholas Church in Chadlington, on December 12.