Josh’s culinary interest started young, cooking in the kitchen with his Breton grandmother whilst also being taught to hunt and fish by his grandfather. These experiences sparked Josh’s curiosity and drove him to pursue a career in hospitality.
Starting in local kitchens from the age of 16, Josh soon knew the direction he wanted to travel. He set out to culinary college as young as he could where he grew his skills in all aspects of hospitality. As a student, he was awarded best practical student and was responsible for managing a student trip to work in eastern Europe.
After finishing his college education with distinction, Josh worked in Ludlow for Will Holland at La Bécasse, a 1 Michelin star, 4 AA rosette restaurant in Alan Murchison’s restaurant group. Josh spent a little over a year here cutting his teeth in a highly competitive and exacting kitchen.
Working primarily in small independent restaurants along the Welsh border Josh honed his style and trade skills which then allowed him to travel and work abroad. Having been fortunate enough to see how restaurants operate around the world and gathering experience from them, Josh has put all he has learned along the way to great effect at The Causeway Restaurant, where his talent and standards shine through in the food on offer.