It's all about exceeding those expectations
Experience is the building blocks to life: without it there is no foundation. For all of us to move forward, we need that base to learn, grow and flourish.
From starting as a kitchen porter to running my own restaurant, all I have ever tried to do was exceed expectations, to be a better version of myself.
My future is about helping those within the hospitality industry exceed theirs.
Creative
From creating menus and concepts for brand new businesses to revamping existing ones. There are no right or wrong ways to do things as long as there are positive outcomes.
Management
Management is a skill, something you have to learn, something you have to fail at, to get right.
Experience matters because everything you manage matters
Experience
Over 25 years of working in the hospitality industry from 5 star hotels to Michelin rated restaurants, contract catering to running our own award winning pub, experience that can be matched by few.
Martin's CV
Chef/Owner The Arbury Restaurant, Baldock, N.Herts
Together with my partner we built this restaurant from a derelict old pub to a modern, vibrant restaurant in the heart of one of England’s oldest market towns. Using the experience below we were able to pivot, adapt and survive the Covid 19 pandemic.
Chef/Owner The Bushel & Strike, Ashwell, N.Herts
We took over a village pub in one of the most beautiful villages in the south east. The pub had not been doing very well but we brought it back to being a focal point for the village and a hub of local life. We loved the village so much we still live there.
Head Chef
Almeida Restaurant (London), Angelus Restaurant (London), Great Hallingbury Manor (Essex), Royal Institute of Chartered Surveyors (London), Coulsdon Manor Hotel (Surrey)
Each of these venues taught me so much as they were all so different. From AA rosettes to being in the Times top 100 restaurants (Angelus) to the world of contract catering and the first time of setting a business up from scratch.
Sous Chef
Allium Restaurant (London), Landmark Hotel (London), Savoy Hotel (London)
Mastering the art of management in some of the most exacting and exciting environments there are. Face to face dealings with customers of great Net worth and expectations higher than most.
Chef de partie, Commis Chef
Savoy Hotel (London), The Churchill Hotel (London), The Grand Hotel du Cap Ferrat, (Cote d Azur, France), Bruntsfield Hotel (Edinburgh), Merchiston Castle School (Edinburgh)
The foundation of my career. A real understanding of the mechanics of the hospitality industry, not only in London but in Edinburgh where it all started and the Michelin starred hotel in the south of France where I lived for 6 months.
Competitions
Finalist, National Chef of the year 2010
Semi-finalist, National Chef of the year 2008,2011,2012
Finalist, Sodexho Chef of the year 2006 (Best in class in the semi)
Winner, The Academy of Culinary arts, Awards of excellence 2002
Gold and Silver Medal, Hotelympia 1997,1998,2002
Get in touch
If you would like to know more about the ways I can help you and your business achieve its goals then click the button for how to get in touch.