Ashley Allchurch
Evesham,Worcestershire
Summary
Accomplished culinary professional with expertise in menu development, seasonal dish innovation, and high-volume service. Demonstrates strong skills in client-facing service, recipe testing, and food cost calculation. Proficient in baking and pastry creation, ensuring adherence to food hygiene standards and quality control. Experienced in private dining, weddings, and event catering with a keen awareness of food trends. Adept at supplier management and fresh ingredient selection, coupled with strong organisational and time management abilities. Effective team leader with excellent kitchen communication skills, capable of working from client briefs to deliver exceptional culinary experiences. Now looking to bring my hands on food knowledge, creativity and understanding of flavour, presentation and guest experience into a more product-focused role involving menu development and NPD.
Overview
10
10
years of professional experience
Work history
Freelance Chef
Ross & Ross
Chipping Norton
2025.08 - Current
- Prepare and deliver high-quality food for weddings, private events and large scale 200+ cover wedding functions.
- Established strong understanding on scalability
- Work with fresh, seasonal ingredients to produce menus suited to different clients and occasions.
- Support consistent preparation, presentation and service standards across busy event environments.
- Adapt quickly to different kitchens, teams, menus and service requirements.
- Orchestrated seamless kitchen service during peak hours.
Freelance Chef / Private Events Chef
Oxford Events Company
Oxford
2024.11 - Current
- Confident in client facing roles, providing professional service while hosting private dinner parties in clients homes
- Cater for high-end private dinner parties, exclusive shoot lunches, corporate events and bespoke events.
- Execute detailed food preparation to a high standard, with strong attention to timing, presentation and guest experience.
- Work to specific client requirements, adapting menus and dishes to suit the occasion.
- Communicate clearly with front-of-house teams, clients and other chefs to deliver seamless service.
Co-Founder
Nomad Trailer, Street Food Concept
2019.01 - 2026.05
- Co-developed a street food concept focused on bold, modern dishes designed for high-volume event service.
- Created and refined menu ideas with attention to flavour, presentation, speed of service and customer appeal.
- Worked on ingredient sourcing, basic costings, pricing and profit margins to keep dishes commercially viable.
- Supported branding, menu layout and customer-facing presentation of the concept.
- Gained hands-on experience turning food ideas into practical, sellable products.
Freelance Chef
The Farmers Dog
Burford
2024.09 - 2025.06
- Supported the kitchen during a busy opening period, working closely with the Head Chef and wider team.
- Worked across prep kitchen duties and high-volume service, including busy pass work for services of 500+ covers.
- Maintained consistency and quality during fast-paced, high-pressure shifts.
- Built strong experience in volume cooking, timing, organisation and maintaining standards at scale.
Freelance Chef
The Dial House Hotel
Bourton-on-the-Water
2024.05 - 2024.07
- Prepared ingredients and sections ahead of lunch and dinner service to support smooth kitchen operations.
- Ran the pass during service, checking final presentation, quality and consistency before dishes reached guests.
- Coordinated with the kitchen team to maintain timing and high standards throughout service.
- Contributed to a refined dining experience through strong attention to detail, flavour and presentation.
Chef de Partie - Sous Chef
Blockley Café / Restaurant
Gloucestershire
2020.05 - 2024.01
- worked through each section understanding how the kitchen ran successfully, earning a promotion to Sous Chef
- Oversaw daily food preparation and service readiness while maintaining high hygiene and kitchen standards.
- Contributed ideas and feedback during menu discussions and helped shape new dishes.
- Developed new dishes, keeping in with the seasons while being cost effective.
- Maintained high standards of food hygiene and cleanliness throughout daily operations, ensuring compliance with food safety procedures.
- Adapted quickly under high-pressure situations to deliver consistent results.
Events Chef
Various Events
Worcestershire & Surrounding Areas
2018.01 - 2023.11
- Catered independently and as part of teams across weddings, festivals, private dinners and five-course dining events.
- Adapted menus and cooking styles to suit different guest numbers, event types and client expectations.
- Managed preparation, timing and presentation across both intimate private dining and larger events.
- Developed versatility across a wide range of cuisines, service formats and kitchen setups.
Chef de Partie
The Gardeners Arms
Evesham
2017.10 - 2020.05
- Progressed from kitchen porter into a chef role and completed culinary apprenticeship with distinction.
- Contributed dishes to the specials menu and influenced main menu development.
- Managed preparation and service for lunch and dinner while maintaining hygiene and quality standards.
- Supervised kitchen porters and supported junior team members with training and day-to-day guidance.
Bar Staff
Northwick Hotel
Evesham
2017.11 - 2018.04
- Ran a busy hotel bar independently, developing customer service, stock control and cash-handling experience.
- Supported restaurant breakfast service and private events when required.
Bar / Waiting / Kitchen Assistant
Gardeners Arms
Charlton
2016.05 - 2017.01
- Gained early experience across bar service, waiting and kitchen support duties.
Education
Culinary Apprenticeship -
HIT Training
Worcestershire 1 2017 - 1 2018
Creative Media Diploma - undefined
Stratford-upon-Avon College
1 2015 - 1 2017
GCSEs - English, Maths and Science
Prince Henry’s High School
Evesham 1 2012 - 1 2015
Skills
- Menu development and seasonal dish ideas
- Client facing service
- Recipe testing and refinement
- Food cost calculation
- Baking and pastry creation
- Food hygiene standards
- Food trend awareness
- High-volume preparation and service
- Private dining, weddings and event catering
- Food presentation and quality control
- Supplier and fresh ingredient knowledge
- Strong organisation and time management
- Working from client briefs
- Team leadership and kitchen communication
- Microsoft Office: Word, Excel and general IT skills
ADDITIONAL EXPERIENCE
- Work Experience | Campden BRI, Chemistry and Corporate Communication Departments | October 2014
- Gained early exposure to a professional food and science environment and structured workplace communication.
Timeline
Freelance Chef
Ross & Ross
2025.08 - Current
Freelance Chef / Private Events Chef
Oxford Events Company
2024.11 - Current
Freelance Chef
The Farmers Dog
2024.09 - 2025.06
Freelance Chef
The Dial House Hotel
2024.05 - 2024.07
Chef de Partie - Sous Chef
Blockley Café / Restaurant
2020.05 - 2024.01
Co-Founder
Nomad Trailer, Street Food Concept
2019.01 - 2026.05
Events Chef
Various Events
2018.01 - 2023.11
Bar Staff
Northwick Hotel
2017.11 - 2018.04
Chef de Partie
The Gardeners Arms
2017.10 - 2020.05
Bar / Waiting / Kitchen Assistant
Gardeners Arms
2016.05 - 2017.01
Culinary Apprenticeship -
HIT Training
1 2017 - 1 2018
Creative Media Diploma - undefined
Stratford-upon-Avon College
1 2015 - 1 2017
GCSEs - English, Maths and Science
Prince Henry’s High School
1 2012 - 1 2015