Haselbury Mill Chef Team

 

This is just a small bit about the people you don’t see that much, I do enjoy after service popping in the restaurant and having a quick chat with the customers, but as a rule of thumb you never see to much of the chefs, and none of us have had TV deals yet! Good chefs are hard to find, most chefs live on the fringe of society as is the nature of the job, but at Haselbury I have a great team with me.

 

So in no particular order, Jill is our longest serving chef at Haselbury, having been here for five years, she is senior chef de Parti in charge of larder and prep, and the back bone of the kitchen, anything I have forgotten she remembers.

 

Henry our commis chef is the latest addition to the brigade, I am putting him through his NVQ 1 at the moment, and have high hopes for him. He loves food a good start for any chef, is constantly asking questions and tastes just about everything that comes out of the kitchen. At the moment he is running pastry, under my guidance, and flitting on main course every now and again.

 

Lindsey my chef de Parti has also not long joined the team and is just finishing her advanced kitchen and larder at Yeovil college, she works with Jill onlarder and prep.

 

Richard my Sous chef has worked with me on and off for ten years, at pretty well two rosette standard for most of his career, The Crown of CrusisHotel, Anipney Crusis Wiltshire and Hampton Court Palace.

 

Last and hopefully not least myself, at the age of 14 I decided I wanted to be a chef, and quite simply I love it, I am passionate about it, it occupies my every waking hour and most of my sleeping ones too. I count myself so lucky as every day is different, and each one brings a new challenge, and every day without fail I learn something new about food. In my career I have only had four jobs, five years in each and then on to a new challenge, I have worked at Rosette level and Michelin level for most of my career and have held a rosette consecutive for five years, my highlights have been Babington house, and Coombe House Hotel. I have watched food evolve over the last twenty years, and am proud to be part of this revolution, the uk food scene is now one of the best in the world and the future with new talented young chefs is a bright one. I believe in sourcing every thing locally, and only use fresh ingredients, giving you a real taste of Somerset.