Executive Chef
Tom Rains

The menu I have put together reflects my classical training but with an added contemporary twist. The dishes have been created to allow individual flavours to be apparent but also to complement each other. I started my apprenticeship at The Lygon Arms in Broadway then after three years moved to Claridges for a further three. A year in Switzerland was followed by two years working for Marco Pierre White. Prior to my move to the Cotswolds I ran Anton Mosimann's private dining club in Belgravia.