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?
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