Tom Cockerill

Tom Cockerill
Tom Cockerill Ravioli of Cornish Crab with foraged wood sorrel & hogweed

”Independent restaurants often find themselves at the forefront of promoting the value of ‘rare breeds’ and ‘forgotten foods’, often at the expense of profit margins. The strategic Alliance created by Slow Food UK is the antithesis of the major supermarkets and large restaurant chains and is an invaluable partnership’’

See Tom’s Forgotten Food Recipe – Beef and Smoked Oyster Pie

Tom is Chef consultant to the Bewicke Arms, a beautiful traditional thatched country pub in the historic village of Hallaton, South Leicestershire.

Tom’s reputation as a chef has been largely influenced by his championing of local & national artisan producers, using only small scale local ‘Rare breed’ cattle, sheep, pig & poultry farmers and foraging in the surrounding countryside & hedgerows throughout the year for morels, wild garlic, wild plums, watercress & of course the abundant local game during the autumn & winter. Much of the restaurant’s Dexter beef & Southdown Lamb is reared by his mum on the family farm in North Yorkshire on which he was born.

Back in the 90’s after graduating with a Degree in Physics, Tom stumbled into a career in kitchens with a job as a ‘Plonguer’ whilst travelling in France. On his return to the UK he apprenticed at the Michelin Starred Hambleton Hall in Rutland before setting up Entropy Restaurant in Leicester in 2000.

Whilst running his own restaurant business he has also spent time over the years as an Intern or ‘Stagiere’ in the kitchens of The Fat Duck in Bray, Tom Aiken’s and The Square in London and Per Se, Babbo, and WD-50  in New York,  amongst many others.  He has also studied food science at postgraduate level at the University of Nottingham.

 

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