The Parsonage Grill Head Chef
Seasonality & provenance are two main guidelines that I adhere to, ensuring our guests are receiving ingredients in their prime & utilising them to their full potential.
Loch Lomond Arms Hotel, privately owned estate in the idyllic village of Luss owned by the Laird Sir Malcolm Colquhoun. Here I was given the opportunity to use produce grown from our own gardens, Game shot on our own land & be an integral part to the opening of the Luss Seafood Bar. It is here I recently won Scottish Hotel Awards “Executive Chef of the year 2017”
My first head chef role was in a busy London pub in the foodie destination Clerkenwell where within 6 months we were awarded notification in the Michelin Pub Guide.
My training began within Gary Rhodes Brasserie in the bustling Marble Arch where Gary’s take on British classics taught me how to have an appreciation for working within fast paced, passionate kitchens & a real eye for detail.
My idols or people I look up to have to be chefs like Stephen Harris at the Sportsman
Dishes, really looking to try and bring a sharing element into our Pike room, a great family feast or a tremendous dining experience with no pomp or ceremony.
Talking to our suppliers daily and getting the best produce in its prime & allowing the ingredients on the plate to shine.