Chef for twenty seven year's working at the Dorchester London, the ivy, terrace Conran, Anton mossiman outside catering, belair house under Zak El hamdou, then working for the lythe hill hotel. After that I brought the chesil rectory which I owned for 5 years winning a star in the Egon Ronay 2 rosettes, best restaurant Hampshire and a six cooking score in the which good food guide. After selling the restaurant I worked for 2 well known 4 star hotels in Hampshire winning rosettes in both. After which I went to work at a high end care village for Anchor care homes with the intention of changing peoples mind set on care food. I achieved a rosette which is unheard of and which I’m the first chef to achieve a rosette in a care home. setting an example that care home food doesn’t just have to be trays of shepherds pie and lasagne but can have more thought involved for example dysplasia you can produce an amazing puree of scallops and mould to look like a scallop and blow torch to give them some dignity back as we forget they have lived exciting life's and seen very good food. I have now moved back to the hotel sector where I worked at the crown plaza Marlow maintaining the rosette for 5 years but have now had the chance to take over the Norton Park Hotel which is run by Qhotels and have the pleasure of the guidance of executive chef William Guthrie