Dine I started at The Hoste Arms in 1991 as the Head Chef. Having run many successful teams in the kitchen and stepping up to Executive Chef I was offered the chance to take my career down a different path in 2008 when I became The Hoste Arms Financial Director. It’s been a great move for me and has allowed me much more time on the floor with Emma. My passion for food however has not diminished and if you can’t see me on the floor it’s a good bet I’ll be found in the kitchen. To be able to then get feedback first hand has really helped inspire both me and our team of chefs to insist on only the best products, prepared to the highest standards, and to always push this as a major driving force in our business. I look forward to your comments. I came to The Hoste Arms in 2001 as Chef de Partie. Since that time I have worked as Head of Pastry for one year, then back into the main kitchen as Junior Sous. I finally realised my ambition in May 2008 when I was appointed Executive Chef. The Hoste kitchen is 'host' to the 'biggest Aga in the world !'. It was designed specifically for the Hoste Arms kitchen by Paul Whittome, Andrew McPherson and CEO of Aga`s commercial division; Falcon, Tim Smith. It has several features that are unique including built-in smokers and high temperature planchas. |
|||||||||||||||||||||||||||||||||||||||||||
