I was born in Warminster, training as a chef at the Salisbury College whilst working at a local hotel, before migrating to London to serve as apprentice and journeyman. Between 1984 and 2002 I worked in the following to mention a few.

Situated as we are on the Longleaf Estate, with Shearwater Lake just a few minutes away, the village customers are augmented by walkers and tourists and the ever-increasing numbers of returnees, who regularly visit from bath. Salisbury, Shaftsbury, Longleat Estate, Stonehenge and Stourhead.

I took over the Bath Arms six years ago, rebuilding the kitchen and ancillaries whilst remodelling the restaurant area. The garden, originally a wasteland, was landscaped and lends itself to outdoor meals. The latest addition is the garden suite, with its views overlooking the lawn, which serves as additional seating on busy weekends as well as providing a private dinning room for smaller parties. I have also just refurbished two high quality letting rooms which has added another dimension to my business. Whilst my culinary experience has been ostensibly restaurant, I have achieved and ambition by taking on pub premises and am mindful that, whilst the high standards still apply, the bath arms is firstly and foremost a country pub of which I am the present custodian. Guests are greeted in a warm and friendly fashion, with open fires, wood floors and a good selection of local and guest ales very much a part of the atmosphere. This heritage is reflected in the grills and snacks section of the menu, available at all times, and Sunday visitors will always find a choice of roasts.

Our menu changes most days (sometimes twice a daily) which reflects not only market availability of fresh produce but also our wish to make the choice exiting and fresh. Similarly, our wine list is prone to frequent updates, as vintages change and our supplier discovers new producers. The full menu is affordable and, I hope, as familiar to traditionalists as it is innovative to the more adventurous.