Meet the Chefs

Meet the Chefs

Findon Manor has a reputation for hospitality dating back to 1584. In 1605 one

incumbent, George Symson with a taste for fine food was caught stealing two of his

neighbour's fat chickens and he had to suffer the consequences. This is depicted

on the back of our menu. Today our chefs do not take such a cavalier attitude

to acquiring their raw materials but they do endeavour to use the best of the

available fresh local produce.

I was educated in Bognor Regis, where I developed a keen interest in the hospitality industry and gastronomy. I studied catering at Chichester College focusing on classical cuisine and developing my passion for food further. I then worked my way through the ranks of various professional kitchens broadning my repertoire to include more modern and diverse styles of cookery and gaining a full understanding of kitchen management.

In less then 10 years I was offered the position of Head Restaurant Chef at the renowned Adelphi Hotel in Liverpool, where I ran a team offering a wide range of dining options. Having spent considerable time in kitchens I decided to start my own business supplying quality ingredients to the catering industry, which I successfully ran for a number of years. I became very focused on ingredients but I began to yearn for the buzz of the kitchen again.

One thing lead to another, I was offered a position running a diverse stadium catering operation, I left this to develop and improve the food offering at a popular Inn. I was then persuaded to take on a more demanding hotel kitchen again. Looking for a new challenge I moved to Findon Manor, bringing a wealth of experience and enthusiasm. This gave me the opportunity to produce both hearty bar food and diverse restaurant fare with a main focus on quality local produce and fresh modern flavours.

I am a mature professional, with 22 years catering experience in a wide variety of kitchen operations.

"Food to me is like love...It has to excite me, thrill me and bring alive my senses. It is comfort for the soul..."

I am passionate about cooking and influenced by both my English father and Indonesian mother, I took great delight watching my mother bring alive the wonderful flavours and spices of the Far East and my father showing me the hearty side to British cuisine.

As I grew up I realised that cooking was an art that would take me on a food journey, and a journey I am still at present living.

Food is about fun, from your average cheese on toast to the more lavish Beef Wellington, it is not just how you make these simple or complex dishes it is about the enjoyment you get doing it. We have all experienced feelings of comfort or joy as a result of something we have coked or eaten. It is these feelings that keep me excited about my profession.

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