Area: Birmingham, United Kingdom
Stuart has spent a lifetime in catering as he grew up as a hotelier’s son. From an early age, everything from being able to pour the perfect gin & tonic to opening a bottle of wine with a waiters friend and being able to pour it properly was important. It was ingrained into him from those formative years. He gained early FOH experience in his fathers 30 bedroom Georgian luxury country house hotel. His first roll as a chef was within a country house hotel and Timeshare resort in Royal Deeside. 20 years have now passed and his experiences have taught him much in the way of knowledge and technique. Spending over 6 years in a fine dining seafood restaurant, he left as the head chef with 3 rosettes to his name. From there to a busy city centre bar/brasserie, he served up to 700 covers a day (brunch, lunch, dinner and private dining) in all styles of food. He then spent 10 years at a city law firm, looking after their hospitality and staff restaurant, all to the highest standard, offering all formats of food from canapes, buffets and working lunches to top quality fine dining. This extended to their homes for private work for directors and partners of the firm. Other private work has involved charity auctions offering a tailored experience within the comfort of your own home. Within this time he developed a love for baking. Bread, cakes, cookies all became part of the daily ritual. A passionate lover of food and embraces new styles and techniques from all around the world. When on holiday, he will sample local food and take from that ideas to introduce into his food. A real foodie!