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 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!