Throughout my career, I have participated in numerous culinary competitions. One notable achievement was winning the CFA Centenary Scholarship, which allowed me to work at the George V in Paris. Since 1993, I have worked in five-star hotels across London, including a significant role as Head Chef at The Savoy during the Millennium celebrations. In 2003, I had the privilege of meeting Albert Roux at Sofitel St James, where I became his Executive Head Chef. Later, in 2008, I joined Roux’s consultancy, traveling extensively to open restaurants and resorts on behalf of Roux and his son, Michel Roux Jr.
In 2014, I took on the role of Chef Director at The Belfry in the Midlands, overseeing a complete overhaul of the property’s culinary offerings. After three and a half years, I transitioned into a chef patron and hotelier by purchasing a 19-bedroom hotel in Leicestershire. This hotel has since become a thriving restaurant, bar, and wedding venue, featuring outdoor heated pools and well-maintained grounds. My focus has always been on consistency, comfort, and honest, well-prepared food, rather than chasing culinary fame. For example, I prioritize sourcing local ingredients and creating dishes that provide a memorable yet approachable experience for guests.
My latest venture is a high street butchers’ shop in a nearby village, which supplies premium meat daily to my hotel. This initiative has been highly successful and allows me to ensure the quality of ingredients used in my culinary offerings. Although I do not consider myself an expert in wine, I have enjoyed organizing wine dinners and food pairings, which have enriched my understanding and appreciation of wine’s role in enhancing dishes. For instance, pairing a robust red with a hearty steak or a crisp white with fresh seafood has become a rewarding part of my culinary pursuits.
Beyond my professional life, I have diverse interests, including classic and sports cars, karting with my son, and aviation. I earned my helicopter pilot license three years ago, reflecting my adventurous spirit and love for new challenges. These hobbies provide balance and inspiration, which I bring into my culinary work.
As I begin my role as Bailli, I look forward to meeting members of the Mercia Bailliage at upcoming events. I am eager to foster connections, share my enthusiasm for food, wine, and hospitality, and contribute my extensive experience to the organization. I believe that collaboration and passion are key to advancing our shared interests and creating memorable experiences for all involved.
