Not yet 30 years old, Dan started cooking at the age of 19 working his way through many positions from peeling potatoes and pot wash to commis chef, chef de partie, sous chef and now head chef at The Fox dining rooms where he leads a 15 strong team often serving up to 100 covers a night in the buzzing Foxhills AA rosette restaurant. Here he whips up sophisticated modern British cuisine that appeals to all tastes. Presented elegantly with flair, his delectable dishes are perfect for all occasions. His cooking style is simple and seasonable with a focus on locally sourced, high quality produce. Dan’s favourite dish to cook from the menu is stone bass with prawn and mussel bisque, saffron potato risotto and roasted cauliflower. His favourite ingredient is the mushroom - ‘so versatile’- and he has a growing interest in fermenting foods as well as a passion and desire to introduce more ‘farm to fork’ cooking.