Chefs' Testimonials
Fraser Ross
I joined in January 2005, after being impressed when visiting the Saxon Mill and seeing their varied menu. I approached an ex-colleague who was running the kitchen of a busy site in Harpenden and as the business grew he needed strong people to join him in the kitchen.
I started as a Sous chef, and then took over as Head Chef when he moved to a new opening. I am currently running the kitchen of a new site in a prestigious part of North London, producing 1500-2000 covers per week.
What I like about this business is that my career has been as quick to develop as the new openings. Since being here I've learnt more than how to run a kitchen, I've become more commercially aware and know how to grow the sales and maintain a healthy profit.
Chris Goodchild
I was introduced to the group by being taken to dinner at the Belvedere Arms, when I first came to the UK. From the minute I walked in I was blown away by the style of the place – it's modern, open, airy and happening. The food is classic dishes with a modern touch, dishes that really appeal to the guests, where the focus is on quality.
Although I had been a Head Chef at a number of establishments on the Gold Coast, I was happy to start as a Sous Chef to get in with them. What really appeals is the flexibility to present the food the way we want.
The kitchen set-up is first class and both the front-of-house and kitchen teams work well together. I have now moved to head the kitchen in our flagship site in the North. Everyone in the group, including the Managing Partners, are approachable and encourage new ideas, which has made me feel like I'm an important part of this business.