For me to cook is the most natural thing in the world. To work professionally as a chef can be very demanding, exhausting and incredibly stressful and yet I still love it today as much as when I first started out.
I had a classical training at a Country House Hotel in the North of England, from there I moved to London where I worked at the following; Hilaire (1 Michelin Star), L’Escargot (1 Michelin Star), Stafford Hotel (1 Michelin Star).
I then spent 2 years at a highly rated restaurant in Sydney before moving back to London where I became Sous Chef at the Park Lane Hotel, from there I spent 8 years as Group Executive Chef for a Restaurant Group in Hong Kong, before moving with the company to open up their first restaurant in Shanghai.
On returning to the UK I ran the kitchens at Ragdale Hall for a couple of years, and now I specialize in Recipe & Concept Development for Supermarkets and Restaurant Groups.
I take care of all our guests. I love simple fresh rustic food. Some of my favourite places to eat are Maltby Market, Core, Palomar, Honey and Co, Brat, Raw Duck & Cornerstone.
In my day job I work as an Architect and head up an organisation based in the West Midlands. Prior to this I worked in Architectural Practices in Hong Kong, Bristol and Edinburgh.
I'm Olivia and I help Julie look after our lovely guests. This is my Saturday job as I'm still at school studying for my A Levels. In my spare time I enjoy Ballet, I also have a keen interest in fashion.
Head of Security, when I'm not on patrol my interests including eating (I have a particular preference for Chicken Liver Parfait), being groomed several times a day, and commandeering the bed.