Merrick’s love of food and cooking started in his young teenage years, watching cooking videos at home and replicating simple dishes for the family. At age 19 he started his cooking apprenticeship under Andrew Dixon of ‘Andrew’s on the Weir’ in rural West Somerset. Under Andrew he learnt the importance of great ingredients and how how to utilise their flavours and freshness. On finishing his apprenticeship he moved up to the cotswolds working at a two rosette restaurant, and within the year found himself the youngest chef in the kitchen and also in charge after the head chef left.
With this Merrick got a job at the two Michelin-starred Whatley manor under Chef Martin Burge. Here he really started to understand the finesse of food and how it should be looked after to create the maximum flavour on the plate.
On his departure of Whatley manor, Merrick followed Martin Burge to Dormy House hotel and helped him create a team and push to achieve once again.
After nearly 4 years of working for Martin, Merrick left and applied for top jobs throughout Europe, landing his favourite option at two Michelin-starred ‘Henne Kirkeby Kro’ on the west coast of Denmark. Here he worked under Executive chef Paul Cunningham, his head chef Paul Proffitt and Garrey Dawson; the General Manager and original head chef of ‘The Fat Duck’ restaurant in Bray.
They would prove to be huge influences in his culinary career and really teach him that food is more than just what’s on the plate.
Now in charge of his first restaurant, ‘The Culbone Stables’ Merrick is looking forward to using local and seasonal produce and creating an experience that diners can’t forget!