Will HodsonInstagram: @selandbeurre
Born and raised in Lincoln, Will Hodson’s food journey really began in 2016 in Liverpool after studying at university. Taking the leap from front of house roles, Will dove head first into kitchens, quickly realising his love for food could be a career. With what some would call a late start in his career, Will made it his mission to move through the ranks as fast as possible and soak up any knowledge available to him.
Will initially plied his trade on Merseyside at the modern European bistro, Puschka and Nordic inspired catering company, SKAUS. Whilst travelling Australia, Will continued his training in various kitchens around Sydney, allowing the multidimensional food scene to influence his style.
Upon returning to the UK, Will has spent time working alongside Great British Menu alumni Danny Gill at ‘Browns’, Lincoln. Standards and flavour were at the forefront of this high cover restaurant, so this gave Will a great basis to move forward with. Most recently, he honed his skills at Michelin accredited ‘The Boat Inn’, Lichfield with Liam Dillon, extending his knowledge into intricate and clean cookery.
Will started his pop up dining concept SEL & BEURRE in 2020, serving his take on hyper-seasonal, modern European cooking. He has established his brand with regular sell out events across Lichfield and Liverpool, and now comes to Sauce Supper Club to continue the journey.
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