Chef Romain

Romain is a qualified chef that delivers flavoursome uncomplicated food to foodies. The emphasis is put on the produce that he uses in his cooking whether it is a sit down plated meal or a hot buffet during the autumn and winter months, or a posh barbecue in spring/summer. Always looking to please with food, he gives an utmost attention to details to the dish presentation. He favours a soil to fork approach and focus on the ingredients, often meeting farmers and artisan food producers at farmer's markets or go directly to collect from the farm. His cooking life begins at 3 years old, in the kitchen of both his grandmothers in the warmth of Provence, in France, where he learns his first cooking challenges such as cracking apricot stones to get the kernel that will set the jam with natural pectin. Romain is qualified with an HND in Culinary arts from the Culinary Institute of Marseille, France.