The story so far.
Raised in the heart of rural Norfolk, I grew up immersed in the world of wild game, fresh fish, and locally sourced meat—all caught, shot, or raised by my family and community.
By the time I was 8, I could skin a rabbit and pluck a pheasant, and my lovely Nan had already taught me how to bake bread and master the art of home cooking.
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Becoming a chef was always the goal. After graduating as student of the year from Norwich city college, I headed to London for an apprenticeship at the prestigious Dorchester, mastering both the pastry and fish sections. A chef swap took me to the Tokyo Hilton, igniting my passion for Asian cuisine.
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For the next decade, I honed my craft in Michelin-starred kitchens, learning from some of the world's top chefs. eventually, Norfolk called me back, where I worked alongside Delia Smith at the football club and contributed to the Somerleyton estate.
After a few years of catering weddings and private events at White Dove Barns in Beccles, I took the leap and started my own venture.
Today, my team is a carefully selected crew, with front-of-house led by my wife, Claire, ensuring every event runs like clockwork.
Absolutely loved having Stu with us, the food was amazing, he was friendly and professional. He left the kitchen very tidy. We would all highly recommend.
Chef Stuart was outstanding, we would happily use him again and recommend him to anyone. Great experience throughout.
Stu was enthusiastic about the quality of the food, explaining the local ingredients used in each dish. The taste, time frame, and presentation was perfect for our ten guests.