Tom Bridgwater

Tom Bridgwater

Head Chef

Head Chef Tom has had a colourful career in cooking having worked under the likes of Marco Pierre White and in the kitchen of a 3 AA Rosette restaurant in London, the then Bonds Restaurant. Tom also headed the kitchen of the two-rosette standard pub, The Punchbowl, and got through to the Semi Finals stage of MasterChef Professionals in 2012.

Tom’s passion for cooking grew from having spent many hours cooking and baking with his mother and grandmother as a child. It was seeing and hearing people’s positive reactions to his homemade dishes that made Tom want to pursue cooking professionally and, at the age of 11, he decided on a career as a chef.

Armed with the recipes and techniques passed down from the matriarchs in his family, along with online videos and cookbooks (and to a lesser extent, the desire to a prove a disapproving Home Economics teacher wrong about his abilities as a cook), Tom went onto enrol himself at what is now UCB. Here he landed himself a work placement at Marco Pierre White’s restaurant, Mirabel’s, where he soon began working full time.

Tom’s other culinary experiences include working at Hotel Du Vin in Birmingham and subsequently assisting with the opening of a new Hotel Du Vin in Henley, where he was Demi-Chef De Partie for two years. Tom went onto a post at a 3 AA rosette restaurant in London, the then Bonds Restaurant, where he joined as a Demi-Chef and quickly worked up to the position of Junior Sous Chef. In 2009, Tom took over the kitchen at The Punchbowl – a pub owned by Guy Ritchie at the time, working to a 2 AA rosette standard heading the kitchen at this fine dining restaurant style pub. He cooked for a number of famous faces from actors and footballers to MPs and celebrity chefs. While at The Punchbowl, Tom entered MasterChef Professionals and got through to the first round of the semi-finals back in 2012, where he received great comments throughout. Tom also spent some time as a Sous Chef at West Bromwich Albion after impressing the Executive Chef when he helped cover a shift.

Tom met Dan Anderson in 2018 and within fifteen minutes of speaking with Dan (and having encountered our dry ager and relaxed but characterful restaurant as he walked in), he decided he was going to feel at home here.

Tom’s ethos as a chef is simplicity. He loves to work with quality, seasonal produce and fresh flavours, giving great ingredients a chance to speak for themselves. He is particularly excited to be working with our rare and native breed beef and has great plans for how to finish them, allowing our diners to enjoy them in the best possible way. Tom’s vision fits perfectly with the Anderson’s ethos and we’re delighted to have him on board.