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Tom finished his Master’s Degree in 2009 and set out to fulfil his passion for cooking. He learned his craft in the renowned Anchor & Hope in London, working his way up to Sous Chef, and then worked in Michelin-starred St John Restaurant. He also completed a stage at The Sportsman in Kent. All celebrate the very best of British produce and the nose to tail style of cooking.

In 2015, he moved back to his home town of Cowbridge to take on the Hare & Hounds, the pub in which he had his first pint. Here, as Head Chef Patron, he has been able to fully embrace his love of local and seasonal Welsh produce. Using the influence of Fergus Henderson and Stephen Harris, he creates a twice daily changing menu, using the very best local suppliers, his own smallholding and the kitchen garden at the pub.

Within 6 months he was awarded ‘Best Gastropub’ by a local magazine, before appearing in the Good Food Guide and the Good Pub Guide. In 2017 he was awarded a Michelin Bib Gourmand, appearing in the Michelin Guide and the Michelin Eating Out in Pubs Guide. He was also awarded ‘Best Sunday Lunch in Wales’ by Unilever.