I’m originally from Yorkshire but I started my career in Lancashire at a Country House Hotel. After completing my apprenticeship and working in some top London hotels, I spent time in Wales’ Pale Hall and then moved to Sydney to work as Sous Chef at Eliza’s Restaurant under Derek Evans.
After a sabbatical (highlights included travelling to India, South East Asia, and cycling across New Zealand), I moved back to London and worked at the Park Lane Hotel in Mayfair as Sous Chef. My next move was Hong Kong, where I spent seven years as an Executive Chef for a successful restaurant group and took advantage of visits to Adelaide and Melbourne food festivals, as well as leading restaurants across Europe, with chefs from the Hong Kong Chefs’ Association.
When I returned to England, I set up a Pan-Asian restaurant concept in Bristol and Birmingham before moving to Ragdale Hall in Leicestershire. Before joining Bigham’s, I helped develop dishes for Marks & Spencer and spent some time working with Sophie Conran (contributing a number of recipes to her cookbook).
I really enjoy working for Bigham’s. I help to create some of the most innovative ready meals in the market and it’s very refreshing to be part of a company whose philosophy is to be and remain the very best.