The White Horse at Holme - Pub-Restaurant-Bakery-Coffee Shop

Created a cook book for the hut to celebrates its 10th birthday

Award winning Seafood led restaurant on the beautiful Isle of Wight. sourcing the best ingredients & serving a sophisticated brasserie menu.

Opened this hotel and I am now Looking after all the food offerings from private dining rooms, courtyard, bar and restaurant. Serving modern international cuisine to excite the taste buds. Brigade of 20

I opened the Ned as exec chef of events then went on to Looking after events, productions and assisting with other outlets on a day to day basis.

Running the events spaces of this iconic new hotel. The Ned is a five star luxury hotel by the Soho House and Sydell groups, situated in the heart of the city. Offering six carefully restored grade I-listed event spaces, and two terraces, it is the ideal space for events, weddings and meetings.

Running bespoke events from 2-2500 people, 7 course tasting menus, a la carte dinners, canapes, bowls & stalls. creating food menus from everything that is on trend to stay ahead in the event industry of london

Running bespoke events from 2-2000 people, 7 course tasting menus, a la carte dinners, canapes, bowls & stalls. creating food menus from everything that is on trend to stay ahead in the event industry of london. Events included Kate Moses 40th birthday, Elton John’s aid foundation gala dinners, the Queens Christmas party at Buckingham Palace, Nigel Lawson’s 80th birthday at 10 Downing St and exclusive weddings in Spain and France. Running of two restaurants and private boxes at Ascot race… Show more Running bespoke events from 2-2000 people, 7 course tasting menus, a la carte dinners, canapes, bowls & stalls. creating food menus from everything that is on trend to stay ahead in the event industry of london. Events included Kate Moses 40th birthday, Elton John’s aid foundation gala dinners, the Queens Christmas party at Buckingham Palace, Nigel Lawson’s 80th birthday at 10 Downing St and exclusive weddings in Spain and France. Running of two restaurants and private boxes at Ascot race course and Henley Regatta.Brigade ranging from 25-75 dependant on business needs.Won the contract for Virgin 1st class food that we then set up a separate kitchen unit to run.Promoted strong chefs in my brigade to move to other rhubarb sites including the Royal Albert Hall, Gallery Mess Chelsea and Bond and Brook at Fenwicks Show less

Development chef of all tastings to win the contract for events, going to events to support head and exec chef on our largest events and running of events myself.

I was in charge of two restaurants a fine dining 60 cover and 30 cover brasserie. Daily changing a la carte menu using the best of local products

Worked for shay cooper as his number two on the relaunch of this hotel. Received a Michelin star 3 rosettes and 7/10 in the good food guide within 15 months of opening, brigade of 14

Junior sous running the fish section, regained the Michelin star 3 rosettes and 7/10 good food guide for every inspection while I worked there. The original country house hotel. Everything made on site from 7 different breads, jams for breakfast, smoked our own salmon, shot our own deer and rabbits on the estate. Huge kitchen gardens which gave us a wealth of fruit and vegetables to create our menus. Cooked for Albert roux and recreated a night with rick stein menu where I produced his menu… Show more Junior sous running the fish section, regained the Michelin star 3 rosettes and 7/10 good food guide for every inspection while I worked there. The original country house hotel. Everything made on site from 7 different breads, jams for breakfast, smoked our own salmon, shot our own deer and rabbits on the estate. Huge kitchen gardens which gave us a wealth of fruit and vegetables to create our menus. Cooked for Albert roux and recreated a night with rick stein menu where I produced his menu while he spoke to the guests Show less