Our dedicated team at L'Ortolan
JAMES GREATOREX - HEAD CHEF
His time at college was spent under a fantastic lecturer who challenged him further every day. James would go to college to reproduce the standard dishes from the curriculum, but his lecturer Ian, would have countless copies of the Caterer on hand with many recipes he would be excited by and for James to get stuck into. From here James entered the Young Chef of the Year in his local area which he went on to win in 2016.
His next job came from one of the competition judges who took James on at his newly opened restaurant, this was James’s first time working under a chef with any Michelin experience. There he learned huge amounts of the basics of cooking; techniques and flavours whilst working around his college course – normally resulting in 7 day weeks. Once well prepared he looked for a big break and sent out CV's to renowned restaurants around the country. One of them being 3 Michelin star The Fat Duck by Heston Blumenthal. James left home and started working there at the age of 19 learning modern techniques, 3 star standards and working with the most spectacular produce available worldwide.
After 2 years at the Fat Duck, it was time to start developing his own style and management skills. James joined L’Ortolan in July 2018 as a Sous chef and worked his way around the kitchen quickly on all sections. Working closely with Tom, they developed a strong team and continued to uphold our high reputation. Once Tom left, he felt that he was ready to take on the challenge of running the kitchen and is now putting his own unique stamp on our restaurant .