Luscombes - The Golden Ball
     Growing up on Love Lane Farm near Totnes in Devon with my family, I learnt a lot about the importance of good food. My career commenced at the Seymour Hotel at the age of 13 where my love for cooking began, the only way my mother could discipline me was to stop me from going to work after school, I was hooked, so when I left school I went straight into the well respected Italian restaurant called the Vecca Roma, run by two Italian brothers. Each week they would take it in turns to cook so I benefited from them both. My love for fresh pasta was created and is something to this day that I adore making.

Having exhausted my potential at Vecca Roma, I moved on to a seafront Restaurant in Torbay where I regularly fed 500 on a Sunday lunch from the beautifully prepared carvery. It was here that I discovered my passion for desserts, a fabulous counter display of freshly made pastries and good old good British puddings with Devon creamy custard.

After seven happy years I was given the opportunity to fine tune my work and move to London. Here I worked under two of Europe’s finest Chefs Marco Pierre White and Herbert Berger - it was fantastic, the experience catapulted my career to another dimension. Sandwiched between two spells at the Manoir in Oxfordshire with Raymond Blanc , I became the executive chef at the world famous Leander club in Henley. I had landed on my feet! I looked after the British Olympic rowing teams and fuelled them to Olympic gold in Athens. I was made so welcome by the members at the club that it still remains close to my heart. My first cookery school was born at Leander and attendance swelled over the years, I was flattered. After a short summer in Paris in 2007 I was given the opportunity to re-open the Golden Ball and a new era begins...