Aiobh's love for cooking grew from a young age, working in the kitchens of her local gastro pub at just 14. With a passion for good food and fresh ingredients she landed an apprenticeship under the guidance of another top female chef, Nat Tallents. After briefly working with Ben at The Box Kitchen and Bar she migrated on through some of the best kitchens in Plymouth including Salumi and The Fig Tree@36
A naturally gifted cook and with leadership qualities rarely seen in most young chefs, Aiobh landed her first head chef role, only 1 year after officially finishing college, at 20. Now heading up a seafood restaurant with its own flotilla of trawlers and serving some of the best and freshest seafood in the city she has carved a name for herself as one of the future stars of the industry
Never one to sit on her laurels, she felt that she still has more to give and a keen desire to bring a touch of luxury in to people's daily lives with her incredible skillset and passion for good food
Ben grew up by the sea, in a small town in Devon, getting his first taste of the culinary world in hotels around Torquay such as The Grand and Imperial. Wanting to see and learn more he then moved on to working for Michael Caines at The Royal Clarence in Exeter before leaving the Westcountry
A move to London led on to many positions in some of the best restaurants in the city and some of the best hotels in Mayfair. Having already racked up an impressive CV, working for the likes of Gary Rhodes, Gordon Ramsay, Mark Hix and many others, Ben returned to his home county and established himself in Plymouth working for some of the busiest restaurants there including River Cottage and Marco Pierre Whites Steakhouse
After many years in the industry and with a wealth of experience and knowledge he has now decided its time to change things up and bring the restaurant to you
James has extensive hospitality experience having run dozens of memorable weddings in 5 star hotels
Having set out as a bartender, immersed in the world of cocktails and mixology, he fast tracked to managing venues around the UK, including Michelin-rated restaurants.
With distillery experience, coffee roastery training, and as an experienced sommelier, James brings an unrivalled level of passion, flexibility, and attention to detail.
Predominantly a Front of House operator, with a serious passion for good food and even better service, James uses his industry contacts and his experience to tailor a drinks package for any occasion on any budget.