I'm a 46 year old Chef with over 20 years of experience in some top restaurants and hotel.
After 4 years at the University of Nottingham, I found myself wondering what career path to follow. A year spent travelling in New Zealand resulted in me getting a job in a kitchen for some cash. Here I developed a love of making and creating.
I then spent the following 16 years honing my craft in some of the UK's finest Country House hotels, as well as establishments in Australia, Bermuda and the U.S.A. I also spent time as a Personal Chef to a family of 6.
My desire to 'cook food my way' saw me set up Brown Goose Catering in early 2016. I would say that my roots are based in European Cuisine but with Pacific, Asian and American influences. I prefer robust and unctuous flavors over showing for the sake of it.
My wife, Polly, can probably be described as the 'brains and the beauty' behind the Goose. A school teacher is her main profession. However, she has kept the ship afloat for a number of years with her support and guidance. I would say she has a passion for food and first class service that matches my own, Due to her own work commitments, she is less in the front line nowadays. She does still, however, play an important role behind the scenes and keeps my head level and my feet on the ground.