Career Path: Kitchen Work (Family Hotel) > Sous Chef > Head Chef
“My family have owned and ran their hotel for over 50 years."
My Story: My passion for food stems from the highly acclaimed Castle Hotel in Taunton which my family have owned and ran for over 50 years. This is where he started out, working in the kitchens whilst Gary Rhodes was head chef.
I spent some time overseas travelling through Australia and New Zealand, before coming back to work at the fashionable Kensington Place. I then worked for two years at Heston Blumenthal’s The Fat Duck, where I gained loads of invaluable experience, before returning to Kensington Place as sous chef. I was then invited back to take up the role of Head Chef at Blumenthal’s Hind Head pub/dining room in Bray.
I am now at The Royal Oak where I can develop my own style of cooking.