Joshua Simms

I started my own private dining company to cook the food that I love, creating a fine dining restaurant environment in my client's home.

Ran the larder section. My responsibilities included running both the hot and cold sections of the larder and training chefs and apprentices to prep the menu and perform to a 2* standard in service.

This role developed my understanding of the business/BOH side to the kitchen. Managed a team of 10 chefs. Executing a premium pub-restaurant menu on a large scale, had me focussed on maintaining quality, whilst serving a high volume of covers.

Worked on both larder and sauce sections.

Ash Down Park, an acclaimed hotel, gave me the opportunity to learn how to produce rosette level food on a large scale.

Worked as a Chef de Partie in a fine dining pub, starting to build classical French techniques into my cookery.

Discovering a passion for culinary, I began as a commis chef in a very busy gastro pub. I quickly learned the basics and progressed to prepping a lot of the menu. By the end of the year, I was working on sections, cooking dishes throughout service.

The Vine Leaves, a Mediterranean restaurant was my first position in a kitchen. My responsibilities included food prep and pot wash.