Classically trained chef working under a number of accomplished michelin and AA rosette chefs in the UK.

Founder and Director of the National College Of Hospitality.
Director of Culinary Education for Unichef.
Food Safety Specialist for the HSE Peoples Panel.
Host of the Food Safety UK virtual forum.

What lessons are like under me:
You can expect a calming and relaxed learning environment where I always explain everything in a simple manner without trying to confuse you.

I cover a range of subject within Hospitality which include cooking and presentation but that isn't everything;
- bread & baking
- Soups, consummes
- Sauces including basic veloutes, bechemels & espagnoles
- Fresh poultry preparation & cookery ( such as buying a whole chicken and butchering it down)
- Fish/shellfish preparation & cooking.
- Patisserie courses including chocolate work, sugar work and the more finer desserts including petit fours
-Plating & Presentation of food to restaurant standards.
- Hospitality career development and guidance (If you're passionate about working in hospitality, I can guide you in the right way to maximize your potential and also put you in with some of the best restaurants and hospitality venues in the country to start you on your road.
- Management of hospitality businesses. (Including how to achieve 80% GP and effectively managing costings in the current climate)
- Food safety & HACCP training (Including Managing vacuum packing & sous vide cookery from a food safety point of view. I also train food safety up to level 4)
- Recipe development & Menu planning sessions (Not only writing a menu, but assessing how much you can physically do with the people who are working with you.)
- Legal compliance in hospitality (Food Safety, Fire Safety, Health & Safety, Licensing, Tax/VAT regulation. There's a lot to know and understand in this complex sector)