Henry is a fire cook restauranteur who has trained in fine dining kitchens...
At 13 years old, Henry gained his initail culinary experience working in London’s famous Ship Inn. He found the buzz & bustle of the establishment exhilarating, this combined with a love of food and cooking since his earliest years, meant his heart was set on a career in the industry. Henry attended the renowned Westminster College, London, gaining qualifications in Classical French Cookery. He has since held a 12 week stage at Gordon Ramsey, Claridges, London, worked for the Michelin starred Chef Tom Kitchin in Edinburgh & competed on MasterChef the Professionals 2010. Over the next 4 years, Henry worked his way up to being Head Chef for numerous branches of the popular Belgo Restaurant brand based in and around Central London.
Looking to expand his experience, Henry moved to Bristol in 2014. Here he developed his industry managerial skills as Executive Chef with The Cowshed Group, before feeling the familiar chefs’ urge to embark on his own endeavour. Henry has been fortunate enough to have traveled the world extensively, which contrubites massively to him developing a singular passion for cooking with fire, smoke and traditional methods. He blended these techniques with his old-school culinary training at his solo venture – The Cauldron Restaurant – which he opened with his wife Lauren in 2016.
The award winning eatery, in St Werburghs, Bristol, features a unique gas-less solid fuel kitchen. Henry also co-founded a YouTube channel, FoodOnFire, teaching the basic skills needed to cook more than just sausages and burgers over fire.
At 13 years old, Henry gained his initail culinary experience working in London’s famous Ship Inn. He found the buzz & bustle of the establishment exhilarating, this combined with a love of food and cooking since his earliest years, meant his heart was set on a career in the industry. Henry attended the renowned Westminster College, London, gaining qualifications in Classical French Cookery. He has since held a 12 week stage at Gordon Ramsey, Claridges, London, worked for the Michelin starred Chef Tom Kitchin in Edinburgh & competed on MasterChef the Professionals 2010. Over the next 4 years, Henry worked his way up to being Head Chef for numerous branches of the popular Belgo Restaurant brand based in and around Central London.
Looking to expand his experience, Henry moved to Bristol in 2014. Here he developed his industry managerial skills as Executive Chef with The Cowshed Group, before feeling the familiar chefs’ urge to embark on his own endeavour. Henry has been fortunate enough to have traveled the world extensively, which contrubites massively to him developing a singular passion for cooking with fire, smoke and traditional methods. He blended these techniques with his old-school culinary training at his solo venture – The Cauldron Restaurant – which he opened with his wife Lauren in 2016.
The award winning eatery, in St Werburghs, Bristol, features a unique gas-less solid fuel kitchen. Henry also co-founded a YouTube channel, FoodOnFire, teaching the basic skills needed to cook more than just sausages and burgers over fire.
