James started as a commis chef when
he left school at 16 years old under the guidance of two star Michelin
chef Martin Blunos in Bath,at 18yrs he left to join Raymond Blanc
in Oxford where he furthered his career.
Recently he has spent time working in a one star Michelin restaurant locally
in France before returning to England as Martin Blunos's assistant in the kitchens
of the Lygon Arms Hotel in Worcestershire where he was an integral part of Martins
team who were awarded a coveted Michelin Star for 2005.
In 2004 he was the youngest finalist in The Aubry Allen Midlands Chef of the
Year.
James has created new ideas for traditional provencal dishes, offering guests
fine quality dining at reasonable prices,for those who enjoy French gastronomy. |
Shopping at local farmers markets enables
him to buy the best quality produce,as well as having a choice from
our fully stocked garden here at Les Carmes.
Fish from the quay in Marseilles ensures the freshest produce to be enjoyed in
our traditional courtyard setting,where outside dining under the stars on a warm
evening closes the end to a perfect day in Provence.
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