With a career rooted in the high-pressure kitchens of the Rudloe Arms and other establishment such as South Lodge Hotel, Claridges or The Daffodil. Where I began my journey over 25 years ago under the mentorship of Marco Pierre White.

Private chef; As a private chef based in Bath Somerset, I specialise in creating unforgettable dining experiences tailored to your needs, serving clients throughout the South West and across the UK.

Hospitality kitchen management; In an era where the industry faces unprecedented shifts in labour and food costs, my focus has shifted to building resilient, future-proof kitchen structures. My work is defined by a commitment to operational excellence—transforming kitchens into stable, highly profitable businesses. 

The contemporary lifestyle model of the Birch company in the Cotswolds, where we build new business structures to help the company expand. I specialise in balancing culinary integrity with sophisticated financial sustainability.