Brian, our Head Chef, has gained a wealth of experience that started with an apprenticeship at 16, saw him thrive in positions at several high profile restaurants and hotels, including The Savoy, where he cooked for Princess Diana. His experience, expertise and passion for his profession means that you are in the best of hands for any event or occasion, whether its fine dining or the best pie & chips.
Brian’s career began at the young age of 16, when he began an apprenticeship with Crest hotels. Working hard through the duration of his apprenticeship placement at Carlisle Crest Hotel, he was able to pass his City & Guilds with distinctions.
It was then he began to gain experience throughout hotels in Scotland, such as Rothes Glen Country House Hotel, Auchterardor House Hotel and Glen Eagles Hotel before relocating back to the Lake District to truly pursue his career at the Armathwaite Hall Hotel and The Wordsworth Hotel.
The skill, drive and passion Brian has for his career secured him a position at The Savoy in London working under highly regarded Master Chefs. Here, he used the opportunities available to gain promotion from a chef de partie to a junior sous chef, as well as the chance to meet royalty, and have the opportunity to cook for Princess Diana.
After 3 years gaining a wealth of knowledge at The Savoy, it was time to move on to pastures new, and take up a Premier Sous Chef position at Tylney Hall Hotel. This led to a Head Chef position at The New Mill at Eversley where Brian gained a well-deserved, but unexpected Michelin Red M.
During the next Head Chef role Brian undertook, he began to question the quality of Chefs that were starting in the trade, and on the relief circuit. It was then he decided to take action, and begin his own agency called “Professional Relief Chefs”. This agency became home for 120 chefs at a time, and was able to keep the high quality standard of chefs that the industry so needed. Brain was then able to sell this company to pursue the next steps of his career.
Brian took this opportunity as a chance to diversify, and started a new position with Whitbread, as a Brewers Fayre Manager in their food estate. He once again rose through the ranks to become the company recruitment manager, and worked closely with the HR department to resolve matters of wrong doing by all employees in the Solent area, once again, raising the standards within the hospitality industry.
Following this, Brian took on a number of Head Chef roles, but just didn’t feel the same passion he had once felt for the industry. It was then he took the leap to move back to the Midlands, and begin to work for himself again, and rediscover his excitement for the industry.
This is how “Professional Catering Services” came about, taking on a huge variety of events, to get back to loving the profession he has worked so hard towards. He hopes to take on a number of apprentices, to help give back to them what catering has given to him.
Working from the bespoke kitchen Brian has designed and installed at the Rugby Club venue, Brian is committed to sharing his expertise. The team are all trained to the standards he insists upon, and he takes great pleasure in seeing his team achieve under his guidance, and collectively developing the Watt’s Professional Catering Services brand.