Started my career at amberley castle and have worked mainly at 2 rossette level in country house hotels. I worked on the south coast in various roles but decided to move to london. Since moving to london i have worked for zinc, corney and barrow and albannach plus a couple of nice gastro pubs in a relief capacity. Last year I did event catering for urban caprice, zaffaranos, and moving venue before doing the olympics as a sous chef in the production kitchen in the village. i got my present role through the head chef of the production kitchen and all is good. I mainly do events covering 4 sites but am involved in all aspects from menu planning, costing, specs and finaly cooking it.