Head Chef & Partner at The Kings Arms in Wing

I started simply. At 14 I was peeling carrots and onions, washing pots and making the sandwiches and pies at a local pub – The Fox and Hounds in Old Somerby. This job took me throughout my school years through to university. During those years I would also travel out to my uncle’s restaurant in Heidelberg, Germany and help him, where the cooking began to take on a much higher degree of skill.

After some years travelling and in my third year in Zermatt, Switzerland I returned to the kitchen as Head Chef at a hotel before moving on to a Michelin starred kitchen in Zermatt
(Chez Gaby). Having taken on several other projects, I left the Alps after a total of 7 years for a new challenge in Denmark. Whilst running the kitchens of a 40 room hotel in Silkeborg I was also tasked with implementing four new high end steak houses in various larger towns in the Danish mainland. In 2004 I took the decision to head home to England to set up The Kings Arms in Wing with my mother and father.

Our restaurant is nestled in the charming village of Wing between Oakham and Uppingham slap bang in the middle of the Rutland countryside. The on-site smokehouse offers many treats for the menu and to take home, from classic dry aged charcuterie, to smoked Rutland trout or staples such as bacon and black pudding.

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