Tom’s philosophy is all about sourcing the very best ingredients from around the world to create classical British dishes.
Tom graduated with Distinction from Bournemouth College of Further Education in 2004 after gaining a scholarship with The Academy of Culinary Arts and in 2006 he was in the National finals of the Young Chef of The Year, gaining The Academy of Culinary Arts Award of Excellence.
After completing a three year apprenticeship scheme under Keith Stanley MCA at Langans Coq D’Or, Tom spent three and a half years at The Ritz Hotel in London working his way around the kitchen and leaving with the position of Premier Chef de Partie. After a brief stint at The Bee in Windlesham, which earned a Michelin Bib Gourmand in its first year of opening, Tom went on to set up Tides and The Mariners Rock in Cornwall. In 2011 Tom won Taste of the West’s South West Chef of the Year.
Further experience was gained working for two Michelin star chef, Martin Blunos in Bath, and Tom then opened The Crab and Boar in Chieveley before returning to The Ritz Hotel as Sous Chef in 2016. Whilst working for John Williams MBE at The Ritz,, Tom has gone on to win a string of accolades, including UK winner of 52nd Le Taittinger Prix Culinaire Competition 2017 and 2018, as well as coming third in the International finals.
Tom has recently been appointed Executive Chef of The Vineyard, a Relais & Châteaux property, in Newbury Berkshire. The Vineyard is a 5 star hotel and spa, renowned for its impeccable service, opulent surroundings and award winning 30,000 bottle wine cellar.
See what’s happening at The Vineyard by following them on Twitter @VineyardNewbury and Instagram @thevineyardhotel
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