House & Garden Workshop 2017 : 14:00 - 14:45, 5 November 2017
Topic: Blanchette, The best celebration Lamb Recipe
Tam's enthusiasm for cooking began at a young age, growing up in a family passionate about cookery and good food.
Tam would often accompany his father, a countryside ranger, on foraging walks where he learnt about the abundance of nature and how this could transfer to the kitchen.
After studying Hospitality and Catering Management, as well as Professional Cookery, Pastry and Confectionary at Worcester College of Technology, Tam worked at a number of nearby hotels as well as doing a little event catering.
However, Tam’s ambition quickly led him to London where he gained a position at revered restaurant, Bibendum. Tam worked his way up to Senior Chef de Partie. After a year-long career break in Australia, Tam returned to Bibendum and quickly progressed to Senior Sous Chef. However, Tam grew tired of the formal environment there, and yearned for something that could bring back the fun to dining out which reflects his outgoing personality.
This desire led to Tam meeting the Alary brothers and he is now executive chef and director of the Blanchette restaurants.