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Damian Clisby joined Petersham Nurseries as Head Chef in 2014 having previously been head chef at HIX Soho and executive chef at Cotswold House where he won the Cotswold Chef of the Year Award.

Clisby started his career at the age of 18 years old at J. Sheekeys under Tim Hughes where his passion for the freshest seafood was established, as well as his relationship with Brixham Sea Food (which he still uses to this day). Clisby then joined the team at the famed Putney Bridge under Anthony Dmitri. Here he honed many of the skills that he still uses today. Damian then went on to Thyme where he worked under Adam Byatt who he credits as one of the most influential chefs for his career.

Clisby’s passion for cooking and the freshest ingredients started from a young age, his grandfather was a butcher at Smithfields who owned a farm in Ireland. Clisby would spend much of his childhood learning about cuts of meat from his grandfather and visiting the farm where they would smoke freshly caught salmon. Clisby did not have formal chef training but rather learnt his trade in some of the best kitchens in London.

Clisby is a keen forager and uses the abundance of fresh ingredients and flowers available at Petersham Nurseries in many of his dishes. Clisby also works closely with the charity Action Against Hunger and is joining them on a cycle across Myanmar this summer to raise money for their worthwhile causes.


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