Meet the Chefs

• 

  Teresa - Sous Chef - Banqueting Kitchen

  I have been at The Belfry for over 6 years now when I started as a Chef de Partie. After 1 year, I was promoted to Junior Sous Chef, and in 2022, I was then promoted to Sous Chef. My favourite thing about working at The Belfry is that through any challenges, we are a family. Even when it’s really busy, we always get lots of support from the Executive Chef and from my Head Chef. The benefits I use the most are the 24/7 GP service and the discounts to have Sunday lunch and dinner with my family. The Belfry Belief that I identify most with is Better Together. as in a place like this you can’t do things on your own, we are in it together, and we are stronger as a team. I love working at The Belfry because there are many new opportunities in the future.

• 

  Adam - Head Pastry Chef

  I have been working at the Belfry for 25 years and came straight from school. Originally, I wanted to join the police cadets, but as the funding was cancelled the same year, I had to find something different. I started as Kitchen Porter and applied for an apprenticeship as Chef at the hotel at the same time. After the 2-year course I worked my way up all the ranks and different Kitchens. From that I progressed to my current role as Head Chef in the Pastry. I love helping people in my section to improve and to inspire the next generation by passing on my knowledge that I have acquired over the years. The support and training network are very good. The hotel is promoting internal grow, there is always room for progression. I have chosen to stay at the hotel as it is a good place to work at, the culture is great, the people are fantastic. Yes, it can be challenging at time, but it is also very rewarding. I am now where I wanted to be.

• 

  Teresa - Sous Chef - Banqueting Kitchen

  I have been at The Belfry for over 6 years now when I started as a Chef de Partie. After 1 year, I was promoted to Junior Sous Chef, and in 2022, I was then promoted to Sous Chef. My favourite thing about working at The Belfry is that through any challenges, we are a family. Even when it’s really busy, we always get lots of support from the Executive Chef and from my Head Chef. The benefits I use the most are the 24/7 GP service and the discounts to have Sunday lunch and dinner with my family. The Belfry Belief that I identify most with is Better Together. as in a place like this you can’t do things on your own, we are in it together, and we are stronger as a team. I love working at The Belfry because there are many new opportunities in the future.

• 

  Adam - Head Pastry Chef

  I have been working at the Belfry for 25 years and came straight from school. Originally, I wanted to join the police cadets, but as the funding was cancelled the same year, I had to find something different. I started as Kitchen Porter and applied for an apprenticeship as Chef at the hotel at the same time. After the 2-year course I worked my way up all the ranks and different Kitchens. From that I progressed to my current role as Head Chef in the Pastry. I love helping people in my section to improve and to inspire the next generation by passing on my knowledge that I have acquired over the years. The support and training network are very good. The hotel is promoting internal grow, there is always room for progression. I have chosen to stay at the hotel as it is a good place to work at, the culture is great, the people are fantastic. Yes, it can be challenging at time, but it is also very rewarding. I am now where I wanted to be.