Head Chef

Cameron started his journey into the world of food helping out with his Dad in the kitchen at home. This inspired him to take his first step into the catering world at the age of 21 when he took the job of Commis Chef at The Millstream Hotel in their 2 AA Rosette restaurant, whilst studying at Chichester College. After being spotted at a cooking competition, he was then offered the opportunity to work at The Landau at The Langham in London for a year. Since then he has worked at Pennyhill Park, The Devonshire Arms on the Chatsworth Estate, and most recently 3 AA Rosette 36 on the Quay in Emsworth.

Cameron is Daddy to gorgeous 6 year old Finley and husband to the lovely Kelly - who loves to play mystery diner at The Briny!

Signature Dish: Never really felt I had the right to have a signature dish up until I'm going to take one from The Briny menu. I would pick the olive oil poached cod with pork belly, sugar snap salad, tomatoes and tarragon emulsion. I love all of the ingredients in this dish and the way they all compliment each other; a real celebration of sunny days by the sea.

Chef hero: Michael Wignall, The Latymer Restaurant, Pennyhill Park. He was a good teacher and took the time to train me. I always found his ethos on food inspiring. He encouraged me to be creative which helped me form my cooking style today. Recently I am also a big fan of Tom Brown, a protegee of Nathan Outlaw. He is massive on fish and I love his confidence in simplicity with his food. An ethos I am taking into my approach with our menu and dishes.

Favourite Ingredient: Elderflower. Not only for its beautiful delicate flavour but also for its season. I'm keen on home brewing and I love making elderflower fizz.