Growing up in the heart of the countryside, near Arundel in West Sussex, John’s earliest recollection of his interest in food was from his grandfather, who would appear on a Sunday morning with a newly killed pheasant or rabbit. For a five year old boy, learning to pluck or skin was fantastic, especially after eating the end product in the shape of a pie or a stew that his grandmother had made.
John has been a chef for nearly 30 years and gained his qualifications prior to serving eight years in the RAF. Since then, he has racked up an impressive CV as head chef for a number of important institutions, such as the Charterhouse Bank in the city of London, Goldsmiths Hall and Farnborough air show, to name a few. As Head Chef for senior management at British Airways head office near Heathrow, he orchestrated the grand opening of the site attended by Prince Charles and a further 3000 dignitaries, serving 16,000 canapés along with an exclusive champagne and caviar reception.
John has also owned and successfully run his own freehold gastro pub in the stunning South Hams area in Devon, where his philosophy was to create beautifully cooked dishes from fresh, locally sourced, free range, organic and bio-dynamic produce.His pub restaurant featured in the good food guide, camera good beer guide and the Michelin guide. Although he still holds his personal license to sell alcohol.
John was last working as a part time chef lecturer, imparting his wealth of knowledge and skills by teaching culinary arts to a multicultural mix of pre and post grad students at a College, in West London.
John calls on his team of colleagues from college for different events.