I grew up in Devon and started my cooking career at the age of 15 at the Coppa Dolla Inn, Broadhempston. I then went on to run the kitchen at the Church House Inn in Holne for a couple of years until I headed off to London when I was 18. I cooked for the likes of Marco Pierre White and John Christophe Novelli. I also spent 5 years as Snr Sous chef for one of the worlds leading hotels, “One Aldwych Hotel” on the Strand, where I helped it become one of the greenest hotels in Britain. From there I travelled with the Ferrari F1 team catering for the drivers and VIP’s around Europe until I came back to London to work for Tramp a privet member’s club in Piccadilly, cooking for the rich and famous.
I then went on to open Hugh Fernley Whittingstall’s new flagship restaurant, River Cottage Plymouth in Devon. It become the most sustainable restaurant in the country along with many more accolades. As Snr Head chef for River Cottage, I was also involved with the setting up of 2 more River Cottage sites, in development, designs, procurement, training and offer. My time with River Cottage helped me reinforce my passion for produce and working ethics on sustainability.
For me it’s always been about supporting our local communities, sourcing locally and sustainably, working closely with the seasons and using wild and foraged food.
So I have now stepped out from the helms of the stainless steel ship and into chef consultancy, so I can share what I have learnt and achieved along the way to help and guide others in achieving their dreams.
As a consultant I can help from the initial concept right through till launch and beyond, whether it’s a new opening or just looking at you offer, menus, financials or ethos
I also provide Private Chef services, from small intimate dinner parties to large weddings and events. Using what’s Seasonal, Local, Organic and Wild at the time.
Please feel free to get in touch about my consultancy services or catering needs.