I have a strong passion for cooking, coming from a family of foodies. I started cooking at twelve, preparing my first family meal. I studied French Gastronomic at college from the age of 15, in the North East of France. I enjoy working with Fish and Butchering my own meat, in fact I love everything about cooking.
A recipe doesn’t have a soul, a Chef needs to give this.
Fabrice Felix – Chef
Catering wasn’t my first career choice but after working part-time in a restaurant at fifteen, I fell in love with food. After 18 years as a classically trained chef, every single dish I prepare, fills me the same enthusiasm and excitement as it did in the beginning.
Eating in our restaurant should be an experience. Every dish should be a work of art to the Eyes and Pallette.
Dan Morgan – Chef