Meet the team – Cavendish Hotel
What is your role at the Cavendish Hotel?
Hi my name is Jamie and I am a Junior Sous Chef, I was recently promoted from Chef De Partie!
What is your background?
I joined the Cavendish Hotel from working at Gleneagles in Scotland and before then I did season work in Alps, South of France.
What are your roles and responsibilities?
Assisting the Head Chef and Sous Chef with the daily running of the Cavendish kitchen along with being involved in the exciting development of new dishes and menus in both the 3AA rosette restaurant and the Garden Room
What do you enjoy most about being a part of the team?
The team I work alongside! Everyone shares a passion for good food and has a shared common goal to what we would like to work towards in the future.
Fun fact about yourself or any hobbies?
I love to go snowboarding
What’s your food philosophy?
Good food – done well!
Favourite ingredient?
Butter!
Favourite cuisine?
Asian Cuisine and flavours
What’s your signature dish?
Ras el hanout spiced scallops, orange gel, orange crème fraiche, puffed wild rice.