Discover tomorrow’s chefs, today
Enjoy a seven‑course tasting menu at our 45‑seater training restaurant, with private hire available for evening and weekend events.
Exceptional dining, crafted by rising talent
Experience an elegant, carefully curated menu prepared by our aspiring chefs, all served in a warm and contemporary restaurant setting.
My culinary journey began over 30 years ago at a hotel in Woking, where I discovered a passion for cooking. After completing my City & Guilds Diplomas 1 & 2 at Guildford College, I spent two decades in London’s catering industry, working in prestigious venues including Number 10 Downing Street and the Bank of England, with organisations such as Compass Group, BaxterStorey, and Searcys. Before joining Brooklands, I was Head Chef at HMRC Westminster. Throughout my career, I’ve developed a strong appreciation for customer service, and it’s a privilege to now teach and inspire future caterers at Brooklands Technical College, showing them that great food relies on both quality and exceptional service.
I began my career over 45 years ago at Blackpool and Fylde Catering College, completing City & Guilds Levels 1 and 2, plus Level 3 Patisserie. My early roles included the Ritz and Grosvenor Hotels in London, followed by global travel aboard the QE11 cruise liner. I later became Head Chef at the Woodlands Park Hotel in Cobham, where I spent eight years and earned 3 AA red rosettes with my team. After running a successful events catering company for twelve years, I moved into teaching at Brooklands Technical College. I continue to keep my skills current through work in a Michelin‑starred restaurant and by supporting other chefs at events.
I’ve worked in catering and hospitality for over 50 years, beginning as a student at Westminster College. My career has included roles in 5‑star and Michelin‑starred establishments before moving into teaching at Le Cordon Bleu, where I served as Head Chef. I taught in North and South America, co‑authored several LCB cookbooks, and demonstrated on Silver Sea cruises. More recently, I taught patisserie and confectionery at Croydon College and Westminster College. I’m delighted to return to Brooklands Technical College to make the most of its new training facilities and Brooks Restaurant.
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