Meet The Family
Will- Chef Owner
I grew up in the countryside, surrounded by local farms, and growers. My step dad was a keen outdoorsman and taught me the preparation of fish, birds and game along with some foraging.
I studied catering at school, and then began working at the Goods Shed in the butchers and restaurant, alongside my college course. I spent 5 years there.
My Spanish head chef Rafa taught me all he knew, and everything was centred around seasonal, and local produce with the occasional Spanish twist. We had a daily changing menu with dishes being created completely from the produce in the market. We reached 77th restaurant in the country.
I did a couple of weeks work experience in some Michelin star restaurants such as Nathan Outlaw's 2* and Paul Ainsworth's 1*.
At this point I was offered a job for Stella Grove Personal Chef. She taught me the ins and outs of the outside catering world. Her attention to detail is something to admire.
After 2 years, I went back into restaurants and began working at the Margate gem Angela's fish restaurant. Here we cooked completely on charcoal. Sustainability played a huge part in business. All our fish was sustainably caught and all vegetables organic.All these experiences have shaped the ethos behind my own business.
As of 2024 I went on to open our own farm shop and whole animal butchery, Bringing my whole career full circle and achieving a long dream.
Becca loves food. She could have only married a chef! She is in charge of everything running smoothly from your first initial enquiry, all the way through to your big day and being prepared for any and every eventuality. Whether it is a three course meal for 150 guests or a banquet for 20, service is paramount.
With over 10 years experience working front of house, not much gets past her.
She also worked for Stella Grove Personal Chef working her way up to Maitre'd.
After graduating from the University of Reading with 1st class History degree, she got a job at the then Michelin recommended Compasses Inn and after a year became their front of house manager.
This further influenced her love of food and highlighted the importance of friendly, relaxed service.
Her other important role is chief taste tester, and keeping all the team in check!
All this whilst recently becoming a mum to our amazing son Casper!
Becca- Owner/ Big Boss
Callum - Head Chef
Callum is Head Chef and Will's right hand man.
He has been with us for 4 years and we couldn't have asked for anyone better!
He was previously head chef of local gastropub The Duck Inn and helping them reach 40th in the country.
Callum has a fantastic hospitality background working at 2* Le Manoir for Raymond Blanc, local restaurant The West House in Biddenden, and was also head chef of Deesons in Canterbury.
With very classical, refined French training at Le Manoir, Callum's style of cookery combined with Will's has allowed us to develop a unique menu style.
Dan has been with us from the very start.
Will actually met Dan at his first ever job in the local pub.
Dan is a local and has had roles as Head chef in many surrounding pubs, along with having his own pub for a while.
Throughout this he worked with Will at our sister business Taco Bill, in which we served at local food festivals, and now more often than not you'll see him in the butchery in our farm shop.
Along side supporting the team with preparation and cooking at events, he is always up for improving and maintaining everything related to the business! From fixing equipment to re doing our bars and trailer, he'll give it all a go.
He's always happy and always has a very rubbish joke to tell.
Dan- Chef and Handy Man