THE HAND AND FLOWERS
Originally from the West Country, his early career started in country house hotels and restaurants in Gloucestershire. His first role in a professional kitchen was as a commis chef at Calcot Manor in Tetbury in 1991. He moved around several restaurants as a chef de partie before joining Rhodes in the Square as sous chef under Gary Rhodes in 1999.
He spent a further two years as sous chef at Odettes in London. In 2001 he became head chef for the first time, at Bellamy’s Dining Room, and then at Great Fosters in Surrey. He moved back to London to become senior sous chef at Monsieur Max until 2003. Leaving London, he moved to Norwich where he was Head Chef at the one Michelin starred Adlards.
Tom and his wife, Beth, set up The Hand and Flowers in 2005 and they were awarded one star in the Michelin Guide in 2006. Since 2012, the pub has held two stars in the guide.