“Will is one of the most dedicated industry professionals I know. He is meticulous, creative and precise in the kitchen and his front of house background means his guest focus is second to none.

His knowledge of food, cusine and service makes him flexible and inventive. This together with his organized nature means Will is one of the most talented chefs I know.”

Adam Rasburn
Head Chef, HOME Restaurant, Leeds

“William is a terrific cook. He has an excellent palette, a complex understanding of flavours and a keen eye for detail.

While William is adept at hands on cooking he also excels in all areas of BOH management and admin. From menu planning to recruiting, rotas and inventory he has a truly diverse skill set and is not afraid of hard work. His consultancy would be an asset to any operation.”

Dominic Robinson, Chef Patron, The Blackbird 
Bagnor, 1* Michelin

“We hired Will as a private chef recently and it was a great experience from start to finish. We had 3 courses which included a prawn & crayfish salad, Beef Wellington with trimmings and the best souffle with custard and ice cream we have ever eaten. The food was perfect. Cooked amazing and we were waited on at the table which added to the experience. To add to this, Will prepared all the food on site and my kitchen was left cleaner than when he arrived. Absolutely 5-star review. Can’t wait to be able to do this again!”

Rebecca, Halifax

“I used Will for my father’s 80^th Birthday in January 2021. Will was professional and friendly, flexible yet imaginative. The meal was superb and made our day very special as it was hassle free and of a very high standard. Its brilliant to have a restaurant experience in the comfort of your own home. I can strongly recommend Will for a wonderful adventure and great value for money.”

CL

“For my birthday in December, we wanted to entertain 6 special friends despite being locked in by age and condition.

Will conceived, prepared and had delivered to four different locations, a spectacular and delicious meal which we all enjoyed together on my birthday by Zoom. My daughter and her family joined in from London and were full of envy when they saw the food that we were enjoying:

Showcase Tasting of Local Trout – Freshly caught in a local lake and prepared in four ways: raw, smoked, cooked and pate.

Pithivier of Game, Pomme Dauphinois and Madeira Sauce – A very special pie originating from the French village of Pithivier and filled with game shot this season at Bolton Abbey.

Nature’s Perfection: Apple, Yogurt and Vanilla. Mouth-watering. We washed ours down with a ’99 Chablis Premier Cru and a 2016 Saint Emelion Grand Cru.

It was a memorable fine dining experience, and the evening was a great success.”

Raymond Edwards, Stanbury