The team
The people behind the kitchen
Our kitchen team and what they are responsible for.
Meet the team
Team member name
Head chef
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Sous chef
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
General manager
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Sommelier
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
- Qualification or accreditation
- Professional membership
- Area of specialism
What we all work to
Buy well
The shortest possible list of suppliers, chosen and kept.
Season simply
Fire, salt and time do most of the work.
Waste little
Whole animal butchery means the menu follows the cuts.
Keep it short
A menu no longer than the kitchen can cook properly.
Ready to talk?
Tell us what you need and we will tell you honestly whether we are the right fit. No obligation either way.
Get in touch