Born and raised in the South East, Serin was always ambitious. After securing a Conran Scholarship’, he started his training at the Butlers Wharf Apprentice and Chef School.
With a career progressing rapidly through what was then then the ‘Conran Empire’, he eventually settled at the flagship restaurant Le Pont de la Tour, where a highlight was cooking for Bill Clinton and Tony Blair.
Serin has always had strong links with South Devon, as his family own a farm just outside Blackawton, where they still produce outstanding lamb. The draw became too strong and he finally made the decision to decamp to Devon in 1999.
In 2001, Serin established The Anzac Street Bistro, a much loved and acclaimed restaurant in the heart of Dartmouth. Along the way, he played a huge part in making The Dartmouth Food Festival a nationally renowned event: today, he continues to play an crucial role as ‘Festival Executive Chef’.
After 13 great years at Anzac, Serin decided a new direction was on the cards and Dartmouth Fine Foods was launched with his long term friend Simon. Offering Outside and Contract catering along with small batch food manufacture, including sales of own brand ready meals and deli goodies.
“I love working with food and have always got a massive sense of satisfaction out of people enjoying my food and having fun. Food and entertaining should be fun, and I believe we offer a locally unrivalled service, with a huge eye for detail.”