My early years and training I owe to the Chew Valley in Bristol. Trained at the Ring O Bells in Compton Martin by Adam Oates, working up to head chef we produced both classic British pub food and modern fine dining in a beautiful old English pub.
Below working a pop up at the Ring O Bells with Michelin star chef Adam Byatt
My next step was to jump on the bandwagan of the every growing and innovative farm shop market. Joining award winning farmer Tom Bowles at Neston Farm headed up a new kitchen team working closely with the farm butcher and local suppliers.
Working away on my favourite toy below, the mighty big green egg
From here my new challenge came in Ireland. A six room boutique hotel with our own pigs and walled garden. A real gem to home in the way I love to cook.
One of our guests