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From Ski Chalets to Country Pubs: A Chef’s Journey to Five Bells
My journey into the world of food began when I was just 18, helping out a friend in their café. What started as a favour quickly turned into a passion — one that led me to enrol in catering college and pursue a career doing what I loved most: cooking.
After graduating, my (now) wife and I swapped classrooms for the mountains, heading to Val d’Isère to work in a five-star ski chalet. There, I had the chance to create fine-dining dishes for guests from around the world, all while surrounded by snow-covered peaks and the energy of the resort.
When the season ended, we followed the sun to St Tropez, where I worked as a private chef for a family for four years. During that time, we even crossed the Atlantic Ocean, cooking everything from laid-back BBQs on deck to elaborate dinner parties — exploring new cuisines at every port of call.
After years of adventure, it was time to come home and lay down roots in the UK. In 2008, I joined Marco Pierre White’s Yew Tree Inn, where I learned what it truly meant to work in a high-calibre, professional kitchen. That experience opened the door to private dining — and with it, once-in-a-lifetime opportunities to cook for Her Majesty The Queen, Prince Philip, and even the Queen of Sweden.
Today, my journey has brought me to Five Bells — a beautiful country pub with a well-earned reputation and a loyal local following. My vision is to continue that legacy by serving good, honest pub food made from scratch, using high-quality, locally sourced ingredients. Whether you’re a family enjoying Sunday lunch, a couple out for dinner, or a business guest stopping by for a midweek meal, Five Bells will always offer a warm welcome.
We take pride in catering for all dietary preferences and requirements, ensuring everyone can enjoy their meal with us. And, with our on-site microbrewery, guests can also enjoy a pint of our very own homemade ale — crafted with care, just like our food.
Sustainability matters deeply to me. At Five Bells, we’re working to reduce our environmental impact by sourcing responsibly, minimising waste, and looking at new ways to use energy efficiently.
I believe a great chef never stops learning — it’s about creativity, curiosity, and a genuine love for good food. That’s the spirit we bring to Five Bells every single day.
