Planning a career in the RAF, Nathan changed his career path after failing his medical due to bad eyesight. He went on to get a job as a kitchen porter in quite a cliché, classical restaurant and one day got thrown on the starter section. That was where his journey began!
He went on to work at Nailcote Hall, in Coventry, 3 AA Rosette Lainston House in Winchester, when he was 24 he moved to Canada to work with Lee Parsons, an ex-Le Manoir and ex-Claridges chef. ‘He was very classically grounded, putting two or three things on the plate and really make them sing,’ he says. After returning to the UK and working as a sous chef at Fishmore Hall in Ludlow, Nathan and his wife decided to open up their own place in Bromsgrove called Epi at the Courtyard. ‘It was a successful business but Charlie ended up being the accountant, sommelier and restaurant manager all at the same time just to hold things together, and it wasn’t the career path she wanted,’ he explains. ‘To replace her would have cost too much, so we sold the lease in 2015.’ Since September 2015 Nathan has been head chef at Simpsons, working with executive chef Luke Tipping to keep the food there fresh, current and exciting.
Nathan has recently taken up the position of Executive Chef at the former Michelin star restaurant The Wild Rabbit set in the heart of the Cotswolds. A modern British inn – a place to eat, drink and sleep, serving seasonal food in a relaxed and welcoming setting.
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