I’ve been a chef for 15 years, working with some of the country’s top chefs. After stints with Michael Caines, Marco Pierre White and having run my own food business as a private chef, I’ve honed my own food style with influences from Scandinavian food culture, the wild ingredients I forage for, our own food history and the art of cooking over fire.
Originally from Devon I’ve worked throughout the South West, learning butchery, fermentation, sourdough baking, curing and preserving. My passion lies in food that feels as if it’s come directly from the land, where it’s produced & with a real sense of terroir.
Previous to Belmont, I was head chef at an organic farm in Cornwall that diversified into a successful wedding and events business, serving the organic produce reared on the farm. Having been organic for 20 years now, the methods they use and their ethos in sustainability has been a strong influence on me. I furthered my knowledge, developing my food through growing vegetables in the garden, preserving the seasons and stocking the larder foraging from the hedgerows, pasture and surrounding woodlands. This allowed me to cook food that truly felt of the moment.
I’m very excited to be heading up the kitchen here at The Belmont Estate, offering unique experiences and fantastic food using the rare breed meats, game, fruits and vegetables from the walled garden. I’ll also be exploring the woodlands, gathering from the historic estate to give the food at Belmont a real sense of authenticity. Championing British produce, using heritage grains, organic vegetables & wild game where possible with a nose to tail ethos.
Regeneration, sustainability & preservation are key here at Belmont, something I’ve grown to become incredibly passionate about & I’m very much looking forward to working with the great team here, creating something very special.