Tom Rea

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Tom ReaTom Rea grew up on a farm on the south coast of England shooting, fishing and foraging – and eating pretty well as a result. His natural aptitude for science combined with a love of food led him to a career in catering.

He started his working life in a renowned gastropub and within a year was head chef aged only 20. Some four years later Tom decided it was time to get serious and proceeded to immerse himself in the world of Michelin ratings. He has worked under a number of award winning chefs drawing on their experience and combining it with his own innate understanding of quality produce.

How to roast a pig is his first book.

 

How to Roast a Pig

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