Highly Experiencedmeet the team

Tom grew up with a love of food passed on from his mum who would cook with home grown produce from their organic farm in Devon. Experimenting at home and for friends but never attending an official training programme, it became clear that Tom possessed a raw talent for creative and delicious food. He went on to work as head chef in prestigious kitchens across Australia and on private charter yachts in the Mediterranean and the Caribbean, which was invaluable experience and a huge inspiration. When the lure of the West Country became too strong, Tom returned with a wealth of knowledge and experience and set up Dartmoor Kitchen and multi award-winning sister-company Tom’s Pies. Their success lead to Tom being a finalist for the ‘Entrepreneur of the Year’ Award in 2007 and in 2008 he starred in his own TV show ‘Tom’s Big Feast’ winning in the same year the prestigious ‘South West Producer of the Year’ Award. Tom entrusts his excellent team to deliver to his exceptionally high standards.

Our Executive Chef Tom has 18 years of training and experience, working as a Sous Chef with Marco Pierre White and Jean-Christophe Novelli preparing, cooking and presenting food at a Michelin level. He moved to River Cottage Canteen in Axminster before running his own successful restaurant ‘A Cook’s Kitchen’, which also catered for many high-end private events.

Tom has been with us at Dartmoor Kitchen for 4 years. As well as running events and heading up a strong team constantly developing new menus and dishes for Dartmoor Kitchen, he also manages product development for our parent company Little & Cull.

Lee brings over 12 years of experience to the Dartmoor Kitchen team. An experienced chef, Lee has also worked along side Michael Caines at the Royal Clarence as Senior Sous Chef and Tom Williams at The Salutation. Prior to this he lived and travelled in Australia where he was inspired by the experiences that he gained working in top restaurants in the major cities.

Lee will meet with you in advance of your event along with your Event Manager at our unique free tasting service to present and discuss the details of your chosen menu, offering advice to ensure you and your guests receive exactly what you want on the day.

Ben has been with Dartmoor Kitchen for 5 years and has over 15 years of experience in the catering industry. Over this time he has worked at Michelin star restaurant JSW Petersfield, was Head Chef of Holne Chase Hotel, Dartmoor where he achieved two rosettes, and St Olaves Hotel in Exeter. He has worked in many notable restaurants in London and South Africa as well as travelling through Asia and Europe learning skills and techniques that he brings to and shares with the team.

Ben heads up teams delivering exceptional service on site at our Events as well as managing the Production & Purchasing side of our business.

Kyle knew he wanted to be a chef early on and started his career at the age of 16. With 14 years in the industry he has worked his way up and gained invaluable experience. After some time in London at 2 Michelin star The Capitol Hotel under Head Chef Eric Chevot, Kyle headed back to the south west where he worked at the 2 rosette Dart Marina in Dartmouth. He eventually moved on to Orestone Manor, Torquay where he worked closely with the Head Chef in achieving and maintaining 2 rosettes. He has also been a finalist in the Junior National Chef of the year and the Gordon Ramsey Scholarship – a huge achievement as both competitions start with over 100 competitors.

Kyle started with us over a year ago and as well as supporting the Head Chef in the management of the kitchen he heads up our events on site.

Claire heads up our Events department and has been with Dartmoor Kitchen for over 6 years delivering exceptional events.

Claire and her team will work closely with you on the planning and delivery of every detail of your event, right from your initial phone call through to the day.

Claire brings over 25 years of experience from a broad range of roles, all of which have demanded high standards and impeccable attention to detail. She trained initially with the Forte Hotel Group, was Food & Beverage Manager for Mirvac in Auckland in New Zealand and was Head Stewardess on Carlos Slim’s super yachts for 2 years where only the highest standards of service were acceptable, so she knows what she is talking about!

Becca joined the Dartmoor Kitchen team in July 2015, bringing with her over 10 years of experience in the catering and service industry. Through working in everything from small, family-run restaurants to large, internationally renowned hotels, she has built up her knowledge and honed her skills to ensure she can deliver exactly what you need, whatever the occasion.

Becca will work with you every step of the way, from your initial enquiry through to setting up and delivering your event on the day. She also works on the logistics of our events, which includes the recruitment and management of our team of service staff.

Jade has a wealth of experience setting up and delivering events and has an exceptional eye for detail. He is also Operations Assistant for our parent company Little & Cull Ltd.

Rosie has been a Maitre D for Dartmoor Kitchen for 4 years and has many years of event experience, with us and independently. She knows the standard that we strive to achieve and she delivers events in a relaxed and organised fashion.

Olivia has worked with us for 2 years in the role of Maitre D and delivers events in a calm and confident manner.