James’ career started at the prestigious Bath Priory Hotel under Executive Chef Robert Clayton. After a solid grounding in classical French cuisine, patisserie, and modern gastronomy, he worked his way up to head chef and opened two restaurants before moving to the South of France to work as a private chef for a prominent Monégasque family.

Having have had the good fortune to combine travel and work throughout his career, which has taken him to Asia, Ireland, Australia and France, James has developed a varied repertoire of dishes, including training in patisserie at Michelin-star level.

When not in the kitchen, James indulges in his passion for motorbikes, football, snowboarding, classical history and abandoned buildings.