From his initial introduction to a kitchen, washing dishes in a small, independent restaurant, Tom has always been heavily involved with the hospitality industry. After studying at University College Birmingham, he moved to Oxford to work under Raymond Blanc & Gary Jones, at the 2 Michelin star, Le Manoir aux Quat’Saisons. It was during this time that Tom first experienced true sustainability, with organic produce being grown in the gardens then harvested and served to guests within the space of just a few hours. This interest in a closed loop cycle was continued when Tom moved to New Zealand to work for 2 years, and experienced a culinary approach where many more people grew their own produce. The education system in New Zealand also encouraged students to be outside and take a vested interest in the land and what it could provide. On returning to the UK, Tom opted to teach catering at Secondary school, in order to experience the food curriculum on offer to young people. Fast forward to the present day and Tom now trains apprentice chefs, to help them achieve their Level 2 NVQ in Hospitality and Catering. He maintains an active interest in all things ethical and sustainable, promoting closed loop cooking to apprentice chefs, and occasionally teaches classes at the Harborne Food School.
|Class Name||Duration||Start Date|
|Dinner in 10, 20, 30 (Masterclass) – September 2018||10.00 - 16.00||September 15, 2018|