Originally from Lincolnshire Sam always had a keen interest in food. He moved away from Lincolnshire thirteen years ago to further develop his skills in some of the finest kitchens in the UK. Working at two Michelin-starred restaurants: with Raymond Blanc at Le Manoir aux Quait Saisons, Michel Roux Jnr at Le Gavroche, Philip Howard at The Square in Mayfair and lastly as head chef for Martin Burge at Whatley Manor where the restaurant also held four AA rosettes and was rated 8/10 in the good food guide placing 21st in the country. He also spent time as private chef to Lord and Lady Bamford owners of JCB and Daylesford organic. Along the way picking up a wealth of knowledge and a respect for quality ingredients.
On the look out for his next move he's taking the opportunity to take part in various pop ups and showcasing the skills and knowledge picked up along the way and apply them to some great produce.

Menu for TOFS
-Butternut and miso TortelliniParmesan broth | Pickled mushrooms | Wild herbs
-BBQ MonkfishVadouvan masala | Spiced lentils | Shallot crisps
-Red hill farm PorchettaBlack cabbage | Liquorish infused pork sauce | Potato puree
-Roast PineappleCrème fraiche | Pink peppercorn | Juracon jelly
-Bitter chocolate tartOlive oil | Lemon thyme



Due to the nature of the event we will not be able to cater for individual dietary requirements.