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