After starting off in his local pub at age 15 and studying catering, Tom gained plenty of experience in kitchens around the country, including The Cottage in the Wood and The Pheasant Inn, Harome. 

Developing his Culinary Identity  

He went on to develop his culinary identity as head chef at The Rattle Owl for three years, before eventually stepping out as an independent chef-owner in 2023. He now has a new venture, Pignut & The Hare.   

Tom says the chef that has influenced him the most is Dan Barber at Blue Hill at Stone Barns in New York where he went to eat in 2019 and spent a day in the kitchen the next day. Eating and working there opened his eyes to how food should be seen and how every ingredient is important to the final dish, right down to how it’s grown and cooked. 

He also sites Chris Archer who was his head chef at The Cottage in The Wood as a key influence who helped refine his taste and touch. 

Seasonal Inspiration and Experimentation 

At Pignut & The Hare, his hyper-seasonal cooking revolves around close supplier relationships and countryside foraging. He finds inspiration in the seasons and talking to local producers, whose passion always motivates his dish creation. He’s always keen to try new techniques and ingredients and hosts monthly guest-evaluated dish development nights which allow him to try out different ideas and gain valuable feedback.  

Highs and Lows 

He describes the discovery of new dishes and ingredients as a never-ending experience and something he loves about being a chef. While he loves running his own restaurant, he admits it is the biggest challenge he’s faced and says being a chef owner with no backers is a huge task and responsibility. He has had to embrace being a painter, gardener and handyman too, covering all areas of the business while still focusing on being a chef and producing food.  

Recharging in Nature 

When he’s not in the restaurant his favourite way to relax and recharge is to get outside and go for a walk in the countryside with his wife, often including some foraging along the way.  

Finding Confidence and Looking to the Final 

Tom says he didn’t always have the confidence to enter competitions but now feels firmly settled in his own venture and food style. He is keen to embrace the mentorship and development aspects of NCOTY, viewing the competition as something that tests chefs in every way. He enters the final keen to showcase his culinary style and test his skills at the highest level.