Tim Northern

Area: Nottingham, United Kingdom

Chef Tim Northern started his culinary career as a commis chef in London’s West End with stints at the Grosvenor and Savoy Grill, later moving to Jersey to become the Head Chef in Bon Nuit Hotel at the age of 21. From Bon Nuit, Tim worked his way up through the industry to achieve the status of Executive Chef for the British Embassy in Stockholm. This stint overseas fired his passion for travel; Tim has had the opportunity to cook overseas in beautiful Marbella, Spain where he has run several restaurants. Tim’s style of cooking developed over the years into a fusion of flavours with bursts of colour and fresh ingredients, from Spanish mountain foods such as partridge with chocolate and wild boar with hedge berries to Gambas Pil Pil and his legendary Monkfish in Red Curry with Hazelnut Sauce. Tim’s attention to flavours, presentation and detail has given him a unique place amongst Europe’s innovative chefs. Now living between Marbella and Nottingham he is offering his experience providing in-house chef facilities in either country.