CHEF COOKERY TEACHER PRIVATE CATERER CONSULTANT PRESENTER INDEPEDENT THERMOMIX DEMONSTRARTOR

In order to realize his dream of becoming a world-class chef, James first of all achieved NVQ Level 3 qualifications in food cooking and preparation as well as being accredited as an NVQ assessor at Exeter College. He then embarked on his culinary career at the award-winning Crab at Chieveley, where he gained valuable experience. After a year, James decided to move to pastures new in London. It was here that James would get his first taste for Michelin-starred food working for world-renowned establishments such as Gordon Ramsay at Claridges and The Square.
Subsequently, James and best friend Alasdair Hooper entered the BBC2 television series, ‘The Restaurant’, in which pairs would compete against each other in a number of challenging weekly tasks to win a restaurant with Raymond Blanc. Despite showing innovation, hard work and flair, James and Alisdair were beaten at the last hurdle and were runners-up. However, Raymond was impressed by the young chef and offered him and Alasdair jobs at the exclusive two Michelin-starred Le Manoir Aux Quat’Saisons Restaurant and Hotel in Oxfordshire. James trained in every department of the hotel, eventually securing a role in the kitchen working under the illustrious guidance of Executive Chef Gary Jones.
However, the BBC came knocking at the door of the popular pair, offering James and Alasdair their own six-part spin-off show challenging them to enter the world of private catering. The series, fittingly titled ‘Out of the Frying Pan’, showed the boys catering for not only small intimate dinner parties for the likes of Dragon’s Den impresario Duncan Bannatyne but also grand scale banquets in the form of the prestigious Sandhurst Military Academy. The series was challenging and not without some disasters to overcome but simultaneously humorous and original.
Following this success, James aimed to develop his demonstration and teaching abilities; skills that he knew would be useful for future endeavours. He was fortunate enough to be offered a full-time chef tutor position at the award-winning Ashburton Cookery School where he would be reunited with some of his original inspirational mentors from Exeter College.
Over the years, James has also worked with revered chefs such as Jason Atherton (Pollen Street Social), Peter Gorton (The Horn of Plenty Restaurant and Hotel), and Andre Garrett (Galvin at Windows). More recently, he appeared at the BBC Good Food Show, Birmingham, presenting daily demonstrations.
James has now decided to be his own boss and put all of the aforementioned experiences into practice in setting up his own business.