Nathan Cradduck Email & Phone Number

Andover, GB

Sailsbury

London, United Kingdom

Winchester, Hampshire, United Kingdom

Winchester, Hampshire, United Kingdom

I was head hunted to run the kitchen of this rural pub in Easton in June 2017. The Chestnut Horse allows me to have full autonomy of the menu allowing me to express my creativity and flavour combinations. I implement seasonal menu changes and work with quality local suppliers. It has also given me the chance to offer tasting menus at special events and in.

When the direction of my previous place of work changed I worked as an agency chef. Most notably I worked with ‘Amazing Venues’ at Solent Forts, where over the busy Christmas period I supported the head chef and aided them on their menu development. I have had great feedback from all businesses I worked with, commending my hard work and ability.

Andover

In April 2016 I became Head Chef of a rural country inn. I created a new menu with seasonal change and themed evenings. This built the customer base and made the restaurant busier whilst hitting all my GP targets. I worked with new local suppliers and did all butchery myself. I also catered for large parties and weddings.

Newbury

In November 2015 I moved back to the UK to further pursue my career within catering. As head chef of the Hilton Newbury I was in control of budgets, health & safety, recruitment and training of new staff. This hotel had a primary business clientele and therefore I had to offer menus to large parties. My other initiative was to increase the level of fresh.

Lanzarote

I was head hunted to bring the kitchen team together at Spice, Lanzarote. This all-inclusive hotel required me to offer consistently good and exciting food throughout the day as well as offer special menus for events.

Lanzarote

I worked closely with the owners who had a vision for a Spanish tapas restaurant in Lanzarote. With my help I managed to make their restaurant efficient and managed costings. I also got the chance to express my creative side by delivering extremely high quality tasting menus to an exclusive group of people with a variety of themes. Alongside this I also.

Brighton, United Kingdom

After a move to Lanzarote I worked alongside a friend and business partner, Lee Holdaway. We created iDine whereby customers have the quality of Michelin star food in their own home. Alongside this I was consulting on his restaurant, The Coast, in Bexhill, UK.

London, United Kingdom

This six month pop up venture in London was set up by Ben Spalding. Here I made some experimental dishes which were created in front of the customer which also achieved high praise by London restaurant critics.

Kent

This was a fine dining restaurant I worked at under Charlie Lakin. I was head hunted for this role to add strength and depth to an ambitious team who were pushing towards a prized Michelin star.

Canterbury, United Kingdom

Under David Pitchford I gained responsibilities such as order and stock control, menu planning, supporting the head chef and creating new and innovative dishes.

Whilst working for this 5* hotel under Michael Wignal I was part of the team working towards winning a Michelin star.

Canterbury, United Kingdom

Working within this 4* boutique hotel under Michael Caines and Mark Rossi I had the responsibility to ensure a high level of food was delivered. This was a 120 cover restaurant and I was working with 5 others to achieve the desired quality.