Country heart. Royal credentials. Real food

My mother tells me that at the age of two I would sit on the kitchen bench while she prepared dinner. I would say “I cook mummy”, and that started my path to becoming a chef

I first started in kitchens at 14, working in a little café in Kingston upon Themes, A southern suburb of London, mostly washing dishes, but also some basic cooking, I soon got the bug of cooking for others

Leaving school at 16 to attend Ealing Catering College to leave two years later as a qualified cook. Having completed my studies and gained experience in a range of hotels and restaurants, my dream was to obtain a position with the prestigious Roux Brothers restaurant group. After a couple of lengthy interviews my dream became a reality.

In 1990, After two years with Roux Brothers it was time to spread my wings and travel, but first I needed some extra money, so I looked for some causal work. Queen Elizbeth’s Head chef contacted me and offered a position at Buckingham Palace and Balmoral Castle in Scotland,an opportunity I could not turn down. Arriving in Scotland I was met at the train station by the Queen’s chauffeur and driven to the Castle in her Majesty’s Daimler.  In Scotland I had the privilege to meet many of the Royal family members, including The Queen, Queen Mother, Prince Phillip, Prince Edward, The Dutchess of York, a very young Princess Beatrice, as I had been preparing her pureed vegetables - she had just started on solid food. Such an amazing experience. I was offered a full-time position as part of the Royal Household Kitchen Staff but decided to start travelling.

My first port of call was Sydney Australia at the end of 1990. I spent a year travelling this vast country between stints working at North Beach Park Royal in Wollongong.

Returning to London I was given another fantastic opportunity at Prue Leith’s (of Great British Bake off) restaurant ‘Leith’s of London'. In the two yeas at the restaurant, I was a member of the small team that was awarded the restaurant's highly coveted first Michelin Star, a day I will never forget.

Getting the travel bug again it was time to head to a warmer climate. I moved to Bermuda for a position at Coral Beach & Tennis Club, A private members' resort. While there I met and looked after David Bowie and his wife Iman.

After almost four years I returned to England, deciding that I was after a slower pace of life. After Bermuda I wanted to work away from London, so moved to Bishops Cleave, part of the beautiful Cotswolds. Working as second Chef in a 25-bedroom hotel. Once again after getting itchy feet it was time to return to Australia. In 1999 I moved to Melbourne to help open the new Park Hyatt Melbourne, giving me the opportunity to become a permanent resident.

In 2003 I was given a call from Hollick wines in Coonawarra with the offer of Joint Head Chef, with local Sean Emery. When Sean left a couple of years later, I became the sole Head Chef. I spent the next 5 years at the Upstairs @ Hollick restaurant. Once again, another great experience getting to understand food and wine matching, something I still enjoy doing for private dinners.

Moving next to TAFE SA, Mount Gambier as Cookery Lecturer, I trained the region's apprentices, many of whom have since become successful local restaurateurs. During my 13 years with TAFE I also started ‘Seasoned Catering’ to provide catering for local clients from weddings to wine dinners. At the end of 2021 I decided to head back into a commercial kitchen and focus on the Catering business.

When the building in Naracoorte I was using for my kitchen was sold it was time to find a new home for Seasoned Catering. During a function for Doug Balnaves, it was suggested that Penola High Street would be a great location.

Finding just the right space, it was time to decide the direction to take. The building had previously been a very successful café. I decided to create a new café to keep me occupied while not catering. This was the birth or ‘Red Shack Café’. I run the café mostly single handedly. I offer a simple menu with daily specials using local produce when possible. Cakes are made in house.

Since opening in November 2023 both the catering and the Café has gone from strength to strength, gaining many 5 Star Reviews. I have found a new love in making coffee and chatting with customers, both locals and visitors.

 

So why not pop into Red Shack for a chef crafted coffee, one of our wide range leaf teas & herbal infusions and a light meal? Or contact me for catering at any venue.