I started my time in kitchens at 16 working evenings and weekends at a local gastro pub called The Cock in Hemingford Grey (part of the Cambscuisine group), where I went full time until I was 19.

I then moved to London to work at The Dorchester Hotel as a Chef De Partie, before moving onto live and work on The Queen Mary 2 ocean liner.

At 21, I was offered the Sous Chef role at The Cambridge Dining Company. I later moved back to the Cock in Hemingford Grey as the Sous Chef in 2013 and was promoted to Head Chef at the age of 24, where I lead the kitchen for 3 years. Whilst working at The Cock we won the National Dining Pub 2013 and Cambridgeshire Dining Pub 2014, 2015 and 2017 (Good Pub Guide).

In mid 2017 I left to join the Brasserie Blanc and White Brasserie company as Head Chef. I opened 2 restaurants for the company whilst working underneath Executive Chef Clive Fretwell and Owner Raymond Blanc.

In late 2018 I went back to The Cambridge Dining Company this time as the Executive Chef. I led the operations, innovation and finances of food, catering to a wide variety of bespoke corporate events in Cambridgeshire, as well as some of the most prestigious wedding venues in the area.

In 2021 to present, I joined the food manufacturer Greencore as a Development Chef. I currently work in the Future Foods team where we look at innovations and trends for the sector and how this can be applied to the products produced in the manufacturing business. I am also working towards a Masters Degree in Food Science, which should be completed by the end of 2022.

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