Welcome to my website.
a positive experience as I'm not a restaurant critic, and I want to take the opportunity to compliment my peers if I enjoy what they're doing. I think the catering industry has a solid network, and for most chefs it's about supporting and promoting each other. I'm really interested in networking with people in my industry to share ideas, experiences, and even good suppliers - at the end of the day, we all have the same passion and goal - to create amazing dishes using the best resources available.
Bit about me...........
I started life as a chef at Henley College Coventry when I was 16 years old. After college I got my first job in a small two rosette restaurant near Coventry, (formerly Haigs Hotel) working one on one with the head chef Paul Hartup. This was a great start for me to work under a well trained classically trained chef.
From Haigs I moved to Le manoir aux quat saison and worked on the cold and hot starters, the garnish section, and in the pastry under the very talented Benoit Blin. This was a huge eye opener for a young chef so used to being in the kitchen with one other person - it was a fantastic experience and helped shape me into the chef I am today (I can still hear Gary Jones voice in my head).
After this I moved around two and three rosette restaurants in the Midlands but a major turning point in my career was winning the William Heptinstall award which allowed me to stage at WD50 in New York, The French Laundry in California and L'auberge de lille in Lyon.
In 2008 I moved to Nottingham to work for Sat Bains as Sous Chef. This opportunity was the highlight of my career, and I learnt a huge amount working under Sat and Head Chef, John Freeman. One of my proudest moments at Sat's was being part of the team when we gained 5 rosettes from the AA. This accolade isn't easy to attain, which made it all the more special when we achieved it.
In March of 2010 I took on my first Head Chef role at Tuddenham Mill in Suffolk; a beautiful converted water mill dating back around 1000 years. I would describe the style of my food as natural modern British, with the focus on purity of flavour and using wild and seasonal ingredients.
I have included a comments section on all of my blogs so if you agree or disagree please feel free to add your opinion (be nice). If you want to contact me direct then there is a comments section which will go direct to my email address and I will always answer personally.
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