Experience

Hillbrooke Hotels

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Feb 2022 - Present



The three goats pub company

• Development chef

  • Dec 2021 - Apr 2022



Haycock Manor Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Sep 2020 - Dec 2021



Rushton Hall

• Head Chef

  • Mar 2014 - Jul 2020

  3AA Rosette 4 Red Star Hotel in Northamptonshire 3AA Rosette 4 Red Star Hotel in Northamptonshire



Barton Hall

• Head chef

  • Jun 2012 - Mar 2014

  18 bedroom hotel 18 bedroom hotel



The Albero Restaurant

• Northampton Head Chef

  • Sep 2010 - May 2012

  Finalists in the Northamptonshire Food and Drink awards 2011 for Best Restaurant The Albero is a new restaurant launched in October 2010. I was asked to take on this challenge to set up and run the restaurant in the role of Chef Manager over seeing all aspects of the business. I have full control of menu planning, menu design, costings and the full day to day running of this 45 cover restaurant. The Albero has started to gather a strong following of loyal customers in the short period since it opened. I am directly responsible for the management of a brigade of four chefs and an eight-strong front of house team. This has been a challenge I have relished. I had not previously managed a front of house team so the experience has been an excellent development opportunity. Duties include; Designing and compiling menus, stock control, working within food safety legislation, staff training, management, health and safety, purchasing and the management of gross profit. Show less



Pheasant, Keyston

• Head Chef

  • Sep 2006 - Aug 2010

  1 AA Rosette, Huntingdonshire Pub of the Year 2007, listed in Michelin Red Guide, Recommendation Michelin Pub Guide, 2 Stars in Hardens, F-Word Finalist Gordon Ramsay's Best Local Restaurant The Pheasant is a small, privately owned, 80 cover Village pub with a long standing local reputation. Having arrived at the Pheasant in September 2006, I was promoted to the position of Head Chef in June 2007, after the business was bought from the Huntsbridge group by the Head Chef at the time. I was directly responsible for the day to day running of a brigade of eight Chefs overseen by the Chef Patron. Duties included; writing of daily changing menus, staff training and management, arranging the staff rota, purchasing and the management of gross profit. Show less



Castle Ashby House

• sous Chef

  • Jun 2006 - Jan 2007

  Catering for functions from the Lord Compton's private dinners to weddings for up to 300 people, also offering wedding tastings for menu decisions. I was offered Head Chef's position before leaving. As the house was being closed down to public functions I respectfully declined the offer. Catering for functions from the Lord Compton's private dinners to weddings for up to 300 people, also offering wedding tastings for menu decisions. I was offered Head Chef's position before leaving. As the house was being closed down to public functions I respectfully declined the offer.



Medbourne Sous Chef

• Horse & Trumpet

  • Feb 2004 - Apr 2006

  2 AA Rosette, 6/10 Good Food Guide, 2 stars Hardens, Leicestershire and Rutland Restaurant of the Year 05/06, listed in Michelin Guide, Recommended in Conde' Nast Johansons Running of the Pastry and Garnish section on a daily basis. Ensuring quality and consistency was in place and developing Junior Chefs. Directly responsible for the kitchen in the Head Chef's absence. Involvement in developing dishes and menus on a regular basis. Developing Health and Safety systems alongside 2 AA Rosette, 6/10 Good Food Guide, 2 stars Hardens, Leicestershire and Rutland Restaurant of the Year 05/06, listed in Michelin Guide, Recommended in Conde' Nast Johansons Running of the Pastry and Garnish section on a daily basis. Ensuring quality and consistency was in place and developing Junior Chefs. Directly responsible for the kitchen in the Head Chef's absence. Involvement in developing dishes and menus on a regular basis. Developing Health and Safety systems alongside



langshot Manor Hotel

• Junior Sous Chef

  • Apr 2004 - Jun 2004

  3 AA Rosette, Top 100 Boutique Hotels in the Worlds Accompanied previous Head Chef from the Horse & Trumpet to help set up a new brigade over a period of two months. I Responsible for staff training, overseeing all sections and ordering. 3 AA Rosette, Top 100 Boutique Hotels in the Worlds Accompanied previous Head Chef from the Horse & Trumpet to help set up a new brigade over a period of two months. I Responsible for staff training, overseeing all sections and ordering.



chef de partie

• la Trompette

  • Apr 2003 - Nov 2003

  3 AA Rosettes, AA Rosette Restaurant of the Year 2003 Responsible for the running of the hot and cold Larder within a brigade of 14 in this very busy award winning restaurant. 3 AA Rosettes, AA Rosette Restaurant of the Year 2003 Responsible for the running of the hot and cold Larder within a brigade of 14 in this very busy award winning restaurant.



Pintores, Northampton Chef de Partie

• chef de partie

  • Mar 2002 - Apr 2003



The Green Dragon, Higham Ferrers Commis

• food preparation and assistant

  • Sep 1999 - Feb 2001