Meet Our SLFDA Hosts...
Tell us a little about your background before Foxhills?
Before joining Foxhills, I was executive chef at Rowhill Grange Hotel & Spa in Kent, looking after two restaurants and a busy conference/wedding schedule. Prior to that, I was executive chef at the Milestone Hotel in London, a five star property. My first role was a 12-month contract working for the Queen Mother; she loved home-cooked styled food and it was a delight to work in places such as Windsor Castle. I’ve been in the industry now for over 20 years, and Foxhills is certainly a unique place to work with so many different avenues all on one property.
Had you always wanted to be a chef?
As a youngster, I dreamed of being a footballer and had planned on being a PE teacher as a back up if the Premier League didn’t come calling. I used to help my grandmother make cakes (or rather, wait for her to finish so I could lick the bowl!) but that’s as close as I got to cooking. When I was 16, and realised football and PE weren’t the way forward, a family friend was visiting and cooked dauphinoise potatoes for my family. It’s quite simple but I’d never seen them before and was intrigued; it sparked a life-long passion and I enrolled in Westminster College shortly after that.
What’s the best thing about working at the hotel?
هذه القصة مأخوذة من طبعة August 2017 من Surrey Life.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2017 من Surrey Life.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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