unique dinning
Tom here. I am an experienced and passionate Chef with more than 20 years in the industry. My career began in fine dining at The Angel Inn at Hetton, before moving to the renowned Michelin-starred restaurant, Northcote Manor in Lancashire. I became a sous chef at the young age of 20.
With a desire to broaden my skills I went on to spend 6 years in Australia and created new-age style cuisine and techniques away from the classical French background I was used to.
Working with the vibrant new Wildnis team, I have honed my fire pit expertise to bring incredible combinations of flavour, flare and fun to the great outdoors using only seasonal and local produce. You see, my expertise is endless.
