I developed a love for cooking after seeds were sown once I attended South Trafford College Manchester in the mid-seventies.
I commenced work at Lancashire Cricket Club as a my way up the culinary chain to sous chef in the main restaurant, on match days over seeing the hospitality for some 1500 guest on test matches.
My culinary journey continued to unfold, with an unexpected and prestigious opportunity presented to myself. I was offered the esteemed position as sous chef within the DeVere Hotel group at the 4 star Mottram Hall Hotel in the late seventies.
The move to the West Midlands for my next challenge was at the 4 star Moor Hall Hotel in the early eighties as Executive Head Chef.
My experience was furthered by several years with Bass at their HQ in Burton on Trent as Chef Manager. Then followed many years with managing within contract catering and Nelson Hind where we were merged with Avenance Catering. After many great years of setting operational standards, I moved on to T & S catering in a similar position before my retirement.
I have won numerous Gold, Silver and Bronze Medals for Culinary Competitions medals at Salons Culinaire throughout the UK
A long-time member of The Midlands Association of Chefs which merged with the Chefs and Cooks Circle to form the British Culinary Federation.
My philosophy of food is Quality, Simple, Delicious and these values I believe are key to my culinary successes.
I am presently retired and enjoying life after the pressurised environment of contract catering.
My qualifications include –
OND Hotel and Catering
HCIMA Professional Qualifications
Further and Adult Education Teachers Certificate
