Chef owner, jack dubberley, started his cooking career a stone’s throw from his current venture at the friary school in lichfield. As a gcse food technology student, he was offered the opportunity to spend a day in a local kitchen, receiving tutelage from professional chefs and then cooking for families and teachers later that evening. This led to a part time job and ultimately encouraged jack to apply to ucb food college. Whilst there, he undertook work experience at swinfen hall hotel, who offered him his first full time position.
Jack went on to form a close relationship with swinfen and has spent much of his career working with a number of head chefs in the swinfen kitchen, honing and refining his craft and cooking ethos. Over a number of years, he worked his way up to sous chef, including a brief interlude to be one of the driving forces behind the start-up of larder restaurant in lichfield. Whilst there, jack was a key part of a small team that earned two aa rosettes. Ultimately though, swinfen came calling again, and jack returned to help swinfen regain their three aa rosettes, before embarking on this new exciting journey.