I was looking for a job when I first moved to England from Northern Ireland and I had been a silver service waiter part-time, but no one understood my accent (some still don’t!!) so I asked the local pub if I could wash up or fry chips.
After two shifts the Head Chef wouldn’t allow me to do pots and wanted me to help him out on the food side. I had enrolled at college in York doing construction but after a few months working in the kitchens it felt so natural and in my blood.
I moved to Middlethrope Hall Hotel in York to work for a couple of years then spent a few more at Studley Priory before joining the Castle Hotel in Taunton, initially as a Chef de Partie, then Senior Sous Chef where we were able to retain three rosettes and a Michelin star. My main influences would be my father, Marco Pierre White and Escoffier. My family is and has always been supportive in everything I have done throughout my career.
In 2015 I open the new Harvey Nichols Restaurant and Champagne Bar in Birmingham and ran it as Head Chef for nearly 3 years.
In 2017 I was asked to join the Opus Restaurant as Head Chef which we maintained 2 rosettes. In 2018 I was approached to open Pint Shop on Bennets Hill, to which we opened with a great reception by the Brummies!
Now I had a excellent opportunity which I could not refuse to join The Forest Hotel in Dorridge as Executive Head Chef to help push and drive the business forward in the future. My aim is the use humble, seasonal and local ingredient as best as we can and use the classical training I’ve had and put my mark on it in Dorridge.