Three years later having worked there and tried my hand at Michelin Star cooking I knew it was time for a head chef role. A former Head chef invited me to join him as Head chef at Walton Hall in Warwickshire. A long way from cleaning kilos of mussels back in Cornwall I was ready to make my mark.
Like all head chefs will tell you, and what I learned is that you’re only as good as the chefs around you. That’s where my relationship with Jubilee came in. The temporary team were able to provide me with high calibre chefs to cover holidays and the busy summer months, whilst the skilled permanent team helped place impossible positions we depended upon.
Two and half years later after successfully running the hotel and winning several awards I knew it was time for a new challenge. I’d learnt the value of good staff and looking after your people as a Head chef and I wanted to take these values into my new role. When the opportunity to become a consultant at Jubilee was presented I knew this fitted the agenda! I now spend my time finding the best chefs around and supplying these to clients who value the need for great staff!