Phil

Sous Chef

Phil joins us as our astoundingly speedy Sous Chef. Having started his career at The Mill Stream in Bosham where he met our Head Chef Cameron, he spent a year at Pennyhill Park where he developed a passion for pastry. Before joining us at The Briny, Phil was enjoying his time as Sous Chef at Crouchers Hotel in West Sussex.

Signature dish: Baked White Chocolate Namelaka, Poached Rhubarb & Cremeaux Shortbread

Chef hero: Daniel Clifford, Midsummer House, Oxford

Favourite Ingredient to work with: English Rhubarb