Modern dining, great ingredients and all with a beautiful view of the darley abbey Weir

Group Head chef for derby museumscatering 3 sites in Derby city centre with 2 event spaces.

sous chef of busy hotel just outside city centre

As Chef De Partie at I am currently overseeing all aspects of Larder, creating all starters for both a la carte and functions. I am also given the freedom to experiment and create my own dishes for the special menu. Due to the popularity of the restaurant I am often required to work under pressure serving upwards of 150 covers during peak seasons.

I was initially drawn to the Riva because of the opportunity to serve higher numbers and work in a larger team as well as having the autonomy to take charge of my own section involving grilling and being in control of sauces.

I initially joined the white hart on a work placement which evolved into employment throughout college, starting off pot washing before being given the chance to work with the Chef starting with plating and producing salads and accomplishments which led to cooking a range of dishes from basic pub food to modern British classics as well as a rolling specials menu which was regularly updated. Towards the end of my employment I was left in charge on less busy days.