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PHIL VICKERY

Nine years after winning Celebrity MasterChef, Phil has fulfilled a life-long dream of opening a restaurant.

The son of a farmer, Phil grew up in the Cornish countryside surrounded by wonderful ingredients which has influenced the menu at No.3.

He started his rugby career with the Cornish club Bude, during which time he first appeared in an England Colts side. 

 

In 1995, England 'A' coach Richard Hill persuaded the then 19-year-old Vickery to join Gloucester Rugby, where he spent 11 great years and  became known as "The Raging Bull". He joined Wasps in 2006 and enjoyed a successful time there, winning the Premiership and European cups.

Phil made his England debut just 3 years later aged 21 against Wales at Twickenham in the Five Nations tournament, a match England won 60–26. It was the completion of a rapid rise through the England set-up, after only 34 first team games for his club and just 81 days after his England A debut.

In 2001, he toured Australia with the British and Irish Lions and played in all three tests and the following year, was appointed captain of the England squad that toured Argentina.

A back injury saw him miss the whole of the 2003 Six Nations but fortunately he was fit for the successful World Cup campaign, playing in all seven games, captaining the side against Uruguay, and scoring his first international try when he came off the bench against Samoa in England’s third game of the tournament.

Four years later, Phil captained the England team to the World Cup Final in Paris and was once again selected to tour South Africa with the 2009 British and Irish Lions, starting the first and third test.

Phil was forced to retire in 2010 with 73 England caps and 5 appearances for the British and Irish Lions to his name.

With a passion for food and people, Phil can’t wait to welcome you all to No.3 for a truly memorable dining experience. 

TOM RAINS

Tom’s love affair with food began at a very early age. As a member of the local sea cadets whilst still at school, Tom received top marks in a cookery competition and cooking soon became a natural career choice. Upon leaving school, Tom started an apprenticeship at the prestigious Cotswold hotel The Lygon Arms. Tom then headed to London, where he quickly acquired a wealth of knowledge and experience working his way up through the ranks in some of the best-known kitchens, including The Berkeley, Claridge’s, L’Escargot and Mossimans. Tom also gained invaluable experience overseas, whilst working at the famous Gstaad Palace in Switzerland.

 

Tom’s love of the Cotswolds then brought him back to his hometown of Cheltenham, where he’s since been heading up the kitchen brigade at The Daffodil. It was here that Tom met his wife Jules, and together with Elliott, they happily ran the business together, forming a lasting friendship.

 

Classically trained and with a passion for food, Tom now takes his inspiration from his beautiful Cotswold surroundings. With an abundant supply of top-quality, fresh, local produce to work with, Tom loves honest cooking, using ethically sourced ingredients to produced mouth-watering, innovative dishes, that people just can’t wait to eat.

 

Having worked alongside renowned chefs throughout his career, including Anton Mosimann OBE, John Williams MBE, Paul Gayler MBE, Simon Hopkinson and Marco Pierre White, you know you’re in safe hands with Tom at the helm of the kitchen. Now re-united with Elliott, we’re sure to see them do great things together!

ELLIOTT CAMM

Elliott discovered his passion for the food and beverage industry at the tender age of just eighteen. Having started his career collecting glasses in a busy bar, he quickly progressed to work at the highly rated Monty’s Brasserie as their cocktail bartender. It was here that he developed his passion for food (and cocktails, of course!), along with his love of working with the public.

 

When Elliott wasn’t taking part in cocktail competitions, or learning about the industry, he was waiting tables in a 2-AA rosette restaurant, deepening his skills within service and food. Following a short time spent managing a cocktail bar in Cornwall, the draw of the Cotswolds pulled Elliott back to Cheltenham. Aged 20, Elliott took his next step in his career, as he was appointed Food & Beverage Supervisor at The Montpellier Chapter hotel.

 

Elliott has since continued his love affair with the hospitality industry, flourishing as Restaurant Manager at The Daffodil in Cheltenham. He quickly stood out from the crowd and became well-known and respected by the guests. Renowned for his outstanding service, Elliott then progressed to General Manager. It was here that he formed a close friendship with Chef Tom. Elliott took his next step, moving on to Restaurant Manager at the lavish Ellenborough Park hotel. Here, he has continued to refine his skillset, focussing on the importance of high standards, impeccable quality and close attention to detail.

 

However, Elliott is very much looking forward to reuniting with his close friend Tom in their next adventure together!