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Chef Greg


Chef Greg has been cooking now for 23 years, starting at the Connaught hotel, on their 5 year apprenticeship scheme. This formed a very solid backbone to his career, giving Greg a thorough grounding in classical French and traditional English cooking, along with a solid skill base in butchery and fish preparation. Over the next few years he gained knowledge of modern British and European food, along with Asian Influences. 

Whilst at the French Laundry, Greg was Introduced to Sous Vide cooking, and upon his return to the UK, Greg  learnt as much about this method of cooking as I could. It’s benefits, the safety aspect of cooking at such low temperature, and in most cases the superb results that could be achieved. Over time and through research Greg developed a great repertoire of dishes,ranging from meat, fish, vegetables and desserts, and the consistent results that this method achieved, meant that he could really push the boundaries when it came to large volume dining at a very high level. More recently, Greg has been focusing on healthy dining, low carbohydrate and macrobiotic diets.

“Food has always been a very big part of my life, and forms the basis of many of my travels. Some of these have led to “stages” in some of the best restaurants in the world. The 3 months I spent at the French Laundry in Napa in 2005, were as important in guiding my career as my apprenticeship was.”



Confit Salmon and Avocado Roll, Steelhead Trout Eggs , Beetroot

Seared Foie Gras, Bing Cherries, Pain Perdu

Roasted Scallops, Cauliflower, Caper Emulsion

Stem Broccoli, Romano Pepper, Curry Leaf and Coconut Salad

Marinated Tomato and Peach Salad, Gazpacho 

Pulled Aubergine, Padron Pepper and Burrata, Soffritto, Courgette

Artichoke Agnolotti, Parmesan Mousseline, Barigoule Sauce

62 Degree Ducks Egg, Caponata, Fennel


Pan Roasted Wild Bass, Grilled Asparagus, Toasted Almonds, Browned Butter

Slow Cooked Fillet of Pata Negra, Padron Peppers, Pureed Potato, Poached Macadamia Nuts, Sherry

Fillet of Salmon, Samphire, Lemon Puree, Butter Poached Potatoes

Roasted Magret Duck Breast, Chickpea, Orange Supremes, Endive, Caramel

Fillet of Aberdeen Angus, Bourguignon Garnish, Mashed Ratte Potatoes

Lightly Spiced and Roasted Aubergine, Bulgar Wheat, Pomegranate, Tahini,Yoghurt

Breast of Chicken, Confit of Leg Meat and Morel Mushroom, Asparagus, Duxelles


Salted Caramel Tart, Praline Mascarpone

Coffee Semifreddo, Cinnamon Donut

Yoghurt, Honey and Lime, Candied Pistachio and Hazelnuts

Almond Financier, Strawberry Cream, Raspberry Tuile

Pistachio Souffle, Cocoa Nib, Chocolate

Lemon Tart, Blueberry Sorbet

Vanilla Poached Rhubarb Cheesecake, Caramel Brittle, Chocolate Cookie

Chef Greg
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