Culinary Training and Professional Beginnings

Neil’s formal culinary education was at Highbury College, where he trained for three years with a classic approach to cooking. This solid foundation led to work in prestigious establishments such as the 5-star Chewton Glen Hotel in New Milton and the Michelin starred Waterside Inn in Bray. At Bray, Neil had the invaluable opportunity to work under the legendary Michel Roux, Snr., gaining the experiences that not only refined his technical skills but also instilling high standards of excellence in food preparation and service.

Transition to Hotel Management and Restaurateur

After spending time at Bray, Neil expanded his skill set with a stint in hotel management as a Personal Assistant to the owners of Rookery Hall in Nantwich, a noted country house hotel. In this role, his duties ensured that VIP guests received the very best in service and hospitality. Becoming a restaurateur at the age of 25 further deepened this expertise. He mastered not only the culinary aspects but also the complexities of managing staff, maintaining food quality and hygiene, and handling all behind-the-scenes details—from liquor licensing and budgeting to financial controls.

After selling his two Chichester restaurants, he entered a partnership with his mentor at the award-winning White Horse at Chilgrove, where in 1996 he gained two AA rosettes and won ‘restaurant of the year’, helping to compliment his partner’s world-renowned wine list.

He latterly added a small exclusive hotel for guests, gaining more accolades from the AA.

After selling the White Horse, he missed the restaurant scene, so established another restaurant in with the help of the family of the oldest wine merchants in Chichester, who had been established since 1745. Going from strength to strength, Neil finally sold up in 2012.

Establishing a Legacy in Catering

Over more than 50 years in the catering industry, Neil built a reputation for treating “the customer as king.”, and naturally over this time, Neil became an integral part of many families’ celebrations, handling the responsibility of the highs and lows in their lives, as a huge honour and privilege. Past guests have included royalty, two Prime Ministers, and other renowned personalities from the worlds of stage, screen, and music—each engagement carried out with the utmost professionalism and attention to detail.

ChiDining and Consulting

In 2014, Neil founded ChiDining, a private chef service dedicated to curating personalised dining experiences. Alongside the work as a private chef, he has also served as a consultant for prestigious clients such as Parham House and Gardens, where Neil acted as the head of catering, in addition to part-time work as college lecturer. These multifaceted roles underscore his versatility in both directly serving high-end clientele and advising on broader culinary operations.

Personal Interests and Community Involvement

Outside the kitchen, Neil’s passions extend to the natural world and local community:

• Gardening & Wildlife Protection: Gardening and supporting the protection of wildlife habitats and the environment are also important to Neil.

• Community Service: Locally he chairs the Village Association; runs the Neighbourhood Watch scheme; is involved in the community’s Twinning Association and also served as a Parish Councillor for a number of years.