Member Info

What is the name of the current restaurant you work at and how long have you worked there?
I currently work at the chequers in Churchill. I have been the head chef for 2 years and 6 months.

Give a brief overview of your career.
Whilst at college I worked at a number of bars, restaurants and cafes in and around my home town of Driffield in East Yorkshire. I wanted to work in the restaurant with rosettes and landed a job as a commis waiter at ‘the Dormy house hotel’ after working in the 2 rosette restaurant for 8 months I was approached by the head chef to join the kitchen brigade as a commis chef. I jumped at the chance and after 7 years I had worked my way up to sous chef.

I left the Dormy and joined the chequers in Churchill as senior sous under the lucky onion group. I worked there for 10 month then took on my first head chef position at the Banbury house hotel. A year later I was approached to return back to the chequers in Churchill now under the direction of the country creatures as head chef.

Where did you learn your skills/culinary education?
I studied food preparation and cooking alongside food and drink service at the East Riding college at beverly in East Yorkshire.

What do you enjoy most about being a chef?
I do enjoy the buzz of a kitchen as well as the relationships you can build within this industry.

Which of your dishes are you most proud of?
I am proud of the foundation we have created on the menu at the chequers with dishes that have stood there ground. The chequers menu wouldn’t be what it is without guests favourites such as the cheddar cheese soufflé, devilled lamb kidneys and the Asian duck salad.

How do you come up with new dishes?
I start by speaking to suppliers about there recommendations on seasonal ingredients and use that to build around the requirements of the menu.

Who was your greatest influence?
I like to think I got my work ethics from my old head chef and good friend paul napper. Most of my direction to the food I am cooking now has come from the guidance of my Director Sam Pearman (County Creatures).

What is your favourite cookbook?
A book I tend to reference to is ‘nose to tail’ by Fergus Henderson. I am also a fan of books ‘Hog’ & ‘Prime’ from Richard Turner.