Meet our team
Meet ourTeam
With over 200 years of combined experience in working kitchens, no ones understands the challenges that chefs face better than our brigade. Made up of 15 passionate chefs, each one has their own unique experience of being a chef in the heat! Hover over each of our chefs to discover a little something about each one and feel free to get in touch, no query is too big or small for our experienced brigade!
Our chefs
‘What ingredient could you not live without and why?’ The ingredient I am never without is freshly ground black pepper. It is packed with phytochemicals, vitamin K, iron and manganese. I season every savoury dish I make with plentiful grinds of ground black pepper.
Jon Harvey-Barnes
Senior Business Development Chef
‘If your cooking style was a music genre, what would it be?’ Classic Rock!
Robin Dudley
Business Development Chef
What advice would you give to a young chef just starting out in the industry? Work in kitchens where they’re still cooking. Learn the basics, learn how to work with fresh ingredients and taste absolutely everything!
Howard Beasley
National Sales Manager
‘If your cooking style was a music genre, what would it be?’ - (Front of) House 90’s Classics
Mark Wickens
Business Development Manager - South East
If your cooking style was a music genre, what would it be?’
Punk, - Loud, messy and a bit mad but it comes together in the end.
Punk, - Loud, messy and a bit mad but it comes together in the end.
Rees Smith
Business Development Manager - South East
Hidden talent? I can do a lot of accents.
Rob Hamilton
National Account Manager
If I wasn’t a chef, I would be… A Rockstar.
Chris Dickinson
Innovation Development Chef
‘What’s the dish that made you fall in love with cooking?’
Still to this day I remember a stunning Mackerel dish that we had on our Spring menu back in 1998
Scorched mackerel with fennel & dill salad, lemon vinaigrette – So clean, tasty, earthy yet elegantly fresh
Still to this day I remember a stunning Mackerel dish that we had on our Spring menu back in 1998
Scorched mackerel with fennel & dill salad, lemon vinaigrette – So clean, tasty, earthy yet elegantly fresh
Kevin Shand
Business Development Manager
‘What’s the most unusual ingredient you’ve ever worked with?’
Kangaroo, Crocodile, green ants and Quandong
Kangaroo, Crocodile, green ants and Quandong
Ryan Graham
Business Development Chef
‘What ingredient could you not live without and why?’
Great Parmesan cheese. It’s umami rich flavour adds balance and punch to so many recipes. The fact you can walk into most corner shops in the UK and pick up a wedge of Reggiano Parmigiano is a measure of how far food culture in the UK has moved on and developed over the years.
Great Parmesan cheese. It’s umami rich flavour adds balance and punch to so many recipes. The fact you can walk into most corner shops in the UK and pick up a wedge of Reggiano Parmigiano is a measure of how far food culture in the UK has moved on and developed over the years.
Andy Beattie
Business Development Manager
‘What’s the most unusual ingredient you’ve ever worked with?’ Reindeer. Popular in Sweden but took me a while to not think of Rudolph
Roger Rahaman
Business Development Manager
