Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Great British Classics Using Only The Freshest and Finest Local Ingredients.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
As a Head Chef and Owner I have been in the catering industry for over 8 years and have built a talented team of young chefs hungry for success and recognition. My first experience of catering was at Loch Fyne as a pot washer while attending school with the intention of joining the Special Air Service, that idea was soon put on the back burner by local restaurateur Daniel Ralley proud owner of Mint Restaurant in a small local village in Little Aston where I first began my journey as a Chef De Partie. After many seasons working at several local restaurants, including Simpsons Restaurant in Edgbaston and further afield at the renowned Hilton Hotel in Lincoln, I then took on my first Head Chef job at Mint Restaurant in Sutton Coldfield. Soon afterwards the restaurant was awarded 2 AA rosettes and received new entries to The Good Food Guide and The Michelin Guide. A seasoned competitor on the Chef circuit I have won numerous awards including Taste of Staffordshire Restaurant of the year 2008, Taste of Staffordshire awards Best newcomer 2009 and since being awarded 3 ‘knives and forks’ in the Michelin Guide. My team and I team want to offer you the same style, standard and service in our outside catering.
No description provided.
Stage Chef (May 2009-Aug 2009)
3 AA Rosettes , 1 Michelin Star
Head Chef (Oct 2008-Dec 2011)
Mint Restaurant is a modern and bright neighbourhood British restaurant located in Little Aston near Birmingham. We are striving to be one of the best restaurants in the Sutton Coldfield area having achieved and held two AA rosettes since 2009, and enjoy listings in both The Michelin and included in the nominations for best local restaurant in the Good Food Guide.
Birmingham, United Kingdom
Travel: 150 kms