The Chef P O' T

---

Beginning my career in London led me to work in hotels such as Metropole,  Regent Crest, Claridge's, The Savoy, Banque de Paribas.

Then Bermuda at a 5 star resort working my my way up to Snr Sous Chef in a brigade  of 65 .

Returning back to the UK  as Exec Chef In Bristol , **2 rosette having the pleasure of working with Chef Micheal Caines .

Then Mayfair Hotel London and now here in the Cotswolds.

Health and safety with our team is so essential.

Our chefs must have the correct qualifications and training  as well as dietary, allergen experience and  expertise.

Wait staff are also trained.

Prior to any work or catering offered, dietary requests and procedures are discussed in detail.

Separate work stations are used with total segregation for all  allergens.