How did you start your journey?
Having worked in quality restaurants from aged 14, I have enjoyed a career spanning over 25 years. Most of my culinary influences are European and classical British, although I worked for 3 years with a top Caribbean Chef consulting to 5 star resorts. For 10 years I ran my own multi-award winning restaurants in Somerset, Gloucestershire and Worcestershire. I now enjoy creating classic dishes using the freshest ingredients, infused with the influences and modern cooking techniques. Put simply I cook with passion and creativity to leave you and your guests with a truly memorable experience.
Where is your cuisine inspired from?
I started working part-time at a local 2 rosette restaurant aged 14. On completing school I attended food college and later University, all the while working in various restaurants in Cheshire. Whilst at University an opportunity arose to work with a Caribbean chef, which I did for nearly 4 years consulting to 5-star resorts and opening my culinary eyes to different flavours, ingredients, and techniques. After university, I worked in London and then Cardiff before going into business with my father purchasing a small country hotel in Somerset. In 2003 I bought a restaurant in Gloucester and 2006 another in South Worcestershire, with a passion for creating quality food and training young people to inspire their passions we achieved many recognitions and awards. I now work as a freelance business consultant and chef.
Owner | Alfresco Food Consultancy | 2009 - Now
Freelance chef and consultant to food businesses
Chef Patron | Restaurant 1601 @ Ye Olde Anchor Inn | 2006 - 2008
Multi-award Winning Fine Dining Restaurant
Chef Patron | Fosters on the Docks | 2003 - 2009
Award Winning Waterside Restaurant in Gloucestershire
Chef Patron | Ilchester Arms Country Hotel & Restaurant | 2000 - 2003
Consultant Chef | Nouvelle Caribbean Cuisine | 1996 - 2000
Working alongside Chef Orlando Satchel, learning about Caribbean cookery and techniques. Consulting and developing menus for 5 star resorts.
Chef de Partie | The Swan House Hotel & Restaurant | 1995 - 1997
3 Rosette Country House Hotel and Restaurant
Chef | Grove House Hotel and Restaurant | 1990 - 1995
2 Rosette British Restaurant
BSc (Hons) International Hotel Management | Sheffield Hallam University | 1998 - 1999
HND Hotel & Catering Management | Bournemouth University | 1995 - 1998
Professional Qualification in Food Preparation and Cookery | South Cheshire College | 1994 - 1995
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
No description provided.
How far can you travel?