Toby Bradley Watson originally gained a BEng in Yacht Manufacturing and surveying at Southampton Institute but later changed career and took a course at the renowned Ballymaloe cookery school. He has travelled the world working as a chef on private yachts and game lodges learning about new food styles. He continued to train and work for Rick Stein in his Seafood restaurant in Padstow as a chef de partie, but much later after travelling the world he took the rôle of Executive Head Chef for the Bannisters Hotel Group in Australia still working with Rick Stein. He won several awards including that of a Chef’s hat which is the Australian equivalent to a Michelin star.
Since leaving Australia he has spent some time travelling and learning about new food styles and techniques and so improving his food knowledge. On returning to the UK he has been consulting at different restaurants and resorts as well as cooking for private functions. He has now set up his own company supplying delicious meals to functions, dinner parties and corporate hospitality.