I grew up on a beef farm in Warwickshire, where food has always been central to family life. Whether it is a bacon sandwich in the morning from the pigs we raised or roast beef on Sundays from our own cattle.
My passion for hospitality began with my parents, who were always entertaining friends and family or throwing dinner parties. From there I decided to study Hospitality Management before moving to London. For the past 10 years I worked in restaurants championing British values including The Ritz, Boisdale of Belgravia and The English Grill at Rubens at the Palace Hotel, but the dream has always been to open my own restaurant.
Provenance, sustainability and high animal welfare were always going to be incredibly important to me when starting FOXDEN. Coupling this with the need for supporting British farmers and producers, FOXDEN will wherever possible source its produce from like minded British artisanal producers and suppliers.
I believe that the simple things in life are often the best, that is why we use the best possible ingredients for our burgers and allow the quality of the produce to speak for its self. The most important part of a burger is the beef, that is why we use dry aged, grass fed beef and bone marrow from small, high welfare farms and simply add a little seasoning.