To continue reading this article, subscribe to the Stray Ferret for as little as £1 a week
Already a subscriber? Log in here.
30
Nov 2022
This story has been sponsored by the Provenance Collection.
Pizza butter chicken kieve with polenta fries and dressed leaves. Photo: Claire McClean Photography
Josh, who will work alongside his best friend, Andy Castle, who was head chef at the Ox Club in Leeds, said:
Starting his career washing pots in nearby Wetherby, Josh quickly shifted to front of house at Restaurant Bar & Grill, Harrogate, where he helped the head chef to prep shifts in the kitchen. Biding his time, he was promoted to commis, his first paid chef role.
Croissant and marmalade bread and butter pudding. Photo: Claire McClean Photography
However, it was during his training at Thomas Danby college, Leeds, he got a taste for working with fine dining restaurant Anthony's.
Many subsequent roles, including Harvey Nichols, The Tetley, Northern Bloc Ice Cream and then the opening of House of Koko, all helped to prepare him for his role.
It was during this time that he also met his best friend, sous chef Andy, while working at the Ox Club.
While working as executive chef at The Harewood Food & Drink Project, he learnt about various aspects of livestock, wild game, vegetables and foraging.
0