I grew up in Devon and started my cooking career at the age of 15 at the Coppa Dolla Inn, Broadhempston. I then went on to run the kitchen at the Church House Inn in Holne for a couple of years until I headed off to London when I was 18 to cook for the likes of Marco Pierre White and John Christophe Novelli, I also spent 5 years as Snr Sous chef for one of the worlds leading hotels, One Aldwych Hotel on the Strand, and helped it become one of the most green hotels in Britain. From there I travelled with the Ferrari F1 team catering for the drivers and VIP’s around Europe until I came back to London to work for Tramp a privet members club in Piccadilly cooking for the rich and famous.

I then went on to open Hugh Fernley Whittingstall’s new flagship restaurant, River Cottage Plymouth in Devon, it become the most sustainable restaurant in the country along with many more accolades. As Snr Head chef for River Cottage I was also involved with opening 2 more River Cottage sites, in development, designs, procurement, training and offer. My time with River Cottage helped me reinforce my passion for produce and working ethics on sustainability.

For me it’s always been about supporting our local communities, sourcing locally and sustainably, working closely with the seasons and using wild and foraged food.

My style of food is clean, rustic, and well executed to allow the produce to speak for its self

Joe Draper | Kitchen Consultant Chef | Devon