It was a hard experience, but also lots of fun. It was great to meet new people and learn new techniques as we progressed. We learnt a lot about each other, and developed our skill range further than we have ever done before, which is benefiting for the hotel
The science, precision, discipline – and most importantly, the creativity of cooking
I have worked briefly at The Ritz, to improve my afternoon tea skills with large cover numbers, as well as Pennyhill Park Hotel, Midsummer House, Fraiche in Wirral Grand Hotel in Eastbourne, Galvin Windows, and I was Executive Pastry Chef for the Galvin Group
I mean there are so many…
A good simple Tiramisu or a Paris Brest
I like to spending time with my family (wife, daughter and of course my cat). As well as eating lots of good food and going on long walks
It's with great sadness that we've had to close our doors temporarily due to Covid-19. We'd love to stay in touch, so please continue to visit us on here and our social media channels to stay up to date with restaurant news.