In the late 80s I went to Brockenhurst College where I studied catering and hospitality after which I moved to London for two years to work for Anton Mosimann in his dining club at The Four Seasons Hotel. My next position was in The Gleneagles Hotel in Scotland followed by two years in Switzerland working in two, five star hotels.
I later returned to London for four years working for Mosimann’s event catering, this included catering at Downing Street, The Houses of Parliament, Highgrove, St James Palace as well as events in Switzerland and the USA, some of which saw us catering for up to 1000 people.
After a spell of global travelling, I landed my first head chef job at Highclere Castle owned by Lord and Lady Carnarvon (aka the famous Downton Abbey). Here we catered for small intimate dinners for 3 as well as frequent weddings for 350+ guests; I worked here for six years where I also had the privilege of cooking for Queen Elizabeth. Whilst working here, I met my wife Emma and together we started to work together as a ‘country couple’, cooking, and looking after, a prestigious family in their home in the heart of Gloustershire.
I then had a spell as a freelance chef, travelling the country, whilst working in Northumberland I regularly cooked for Prince William.
I now run the Pier Head Restaurant in Swanage with my wife and our two teenage daughters.
This recent development replaced the former Pier Head area which had stood derelect for a number of years. The images below show the building as it stood before, together with some very realistic artwork, painted directly on to the walls.
