Raised on his family smallholding in Herefordshire, Tom drew his inspiration from the nature that surrounded him. He developed a passion for hunting and foraging in the Black Mountains as well as a hands-on respect for farming. The resulting appreciation of quality products and sustainable sourcing remain the cornerstones of Tom's work.
Tom's approach to food is honest, uncomplicated and produce-driven, using the best seasonal ingredients that are cooked with simple techniques.
Having spent the last decade working in some of London's top restaurants, such as The Dorchester and Dinner, Tom is now on a mission to bring simple, high-quality cooking into people's homes.
