About Us

After being educated locally Guy completed a diploma at Manchester University in Medical Informatics (!). He then went on to Leith's School of Food and Wine, where he acquired a diploma with distinction and decided that this was the path he would take. After a spell at the celebrated Cow in West London, he progressed into an emotional three years at Chez Bruce, eventually earning the rank of Sous Chef. The following year and a half Guy dedicated to Thomas Keller, arguably one of the best Chefs in the world, at Per Se in New York City, where he met his wife, Brittany. They left together for a three month stage in San Sebastian, Spain, at Martin Berasategui's eponymous three Michelin star restaurant. After finishing here, they decided to set their own agenda (at last...) and open a pub here in East Chisenbury.

Brittany began her nine years working in pastry in New Jersey, USA, during which time she refined her skills at Johnson and Wales University in Providence, Rhode Island, and received a B.Sc in Baking and Pastry Arts. During her four years there, she competed in hot and cold food competitions around the world, including the IKA Culinary Olympics in Erfut, Germany, where her student team of five won bronze medals in the professional category. After finishing school, she went on to work at Thomas Keller's three Michelin starred Per Se in New York for two years. Upon leaving Per Se, she worked as Pastry Chef for Neil Ferguson, Gordon Ramsay's New York based Head Chef, to help open his New York restaurant Allen and Delancey. She left A&D to complete her three month stage at Martin Berasategui with Guy, and is now settled with him in East Chisenbury at the Red Lion.