CAREER
Jan 08 – current
Head Chef
Jun 06 – Jan 08
Head Chef
Jul 04– Jun 06
Head Chef
May 04 – Jul 04
Sous chef
Feb 04- Apr 04
Chef de partie
Sep 02 – Feb 04
Sous chef
Jan 01 – Sep O2
Junior sous
Nov 99- Jan 01
Chef de partie
Nov 97 – Oct 99
Commis-chef de partie
Feb 96 – Oct 97
Commis chef
Millers Collection
Hotel du Vin, Henley-on-Thames
4*, awarded 2 AA Rosette September 2007
Hotel du Vin, Tunbridge Wells
4*, 2 AA Rosette
Great Easton Hotel, Restaurant Aurora, London
5*, 3 AA Rosette
Le Gavroche, London
2 Michelin star, 4 AA Rosette
Hotel du Vin, Brighton
4*, 1 AA Rosette
Hotel du Vin, Tunbridge Wells
4 *, 2 AA Rosette
Hotel du Vin, Winchester
4 *, 2 AA Rosette
Bear Hotel Crickhowell, Wales
4 *, 2 AA Rosette
Woolpack Inn Beckington, Somerset
2 AA Rosette
STAGES
September 2002
Kensington Place, London
The Glass House, Kew Gardens, London
St John, Farrington, London
EDUCATION
Bath Catering College, Bath, Avon
Sept 94 - Jul 96
NVQ Level 1 & 2
Basic Health & Safety
Advanced food safety
INTERESTS
Outside work I enjoy country and motor sports, travel and dining out.
I developed my love of great british food and hunting whilst growing up in rural Somerset. My dishes are prepared using the finest British and local produce. It’s so important for the Queen’s Arms to be involved in the local community, that’s why I purchase much of my game from local shoots and source poultry and meats from farms in the area. This allows me to consistently provide our guests with the quality they deserve.
