James originally comes from the Bournemouth/Poole area and, after venturing towards London, he has returned to his roots with some fantastic memories and a wealth of experience.
He has had the pleasure to assist some of the best chefs the industry has to offer. On his travels, James worked at the RAC club in Epsom, a high-end private members club that plates food to the standard of 3 Rosettes. During his time there he was able to experience working with Michele Roux, Brian Turner and Phillip Corrick, to name but a few.
Following the success of this appointment, James continued his travel to the Christchurch Harbour Hotel as Junior Sous Chef. This 2 Rosette Hotel was paramount to building increasing success on his career path.
A few years later, James packed a bag and continued his travels, finding his feet in the heart of the New Forest at the Hotel Terravina. Working under Gavin Barnes as his number two, James got to sample some of the most outstanding game the New Forest had to offer. His butchering skills became second to none. This hotel is privately owned by a former World Champion Sommelier and the only person ever to simultaneously hold the Master of Wine, Master Sommelier and MBA Wine honours. The combination of being on the doorstep of some incredible wildlife and having access to the world’s greatest wine cabinet made for a perfect recipe.
Upholding his reputation, he took his first Head Chef role with The Plantation in the summer of 2016. Bringing his wealth of experience, James has the freedom, knowledge and contacts to use some of the finest locally sourced ingredients to tailor our menus, ensuring we continue to offer a well-balanced menu with a selection of signatures dishes alongside the pub classics with a modern-day twist.