Impeccable Service With An Australian Style
All of our staff come from a fine dining background, so we know the essential requirements of impeccable service – attention to detail, customer respect and service with an honest smile. We provide this service with an Australian feel, formal where it needs to be but with welcoming smiles and a fun attitude to life.
Born in Sydney, residing in London for the past 35 years, Geoff has been a Chartered Accountant and a member of the Securities Institute.
With a background in City finance, he transitioned to Content Media, a film and TV company, where he served as CFO/COO for fifteen years. He played a pivotal role in scaling the company from turnover of $5 million to $200 million.
Geoff is a seasoned SME business executive with hospitality experience and extensive expertise in nurturing businesses from inception to successful exits.
Rob Weston - Executive Chef,
Director of Food Developments and Restaurant
Rob has had an exceptional career, serving as a Sous Chef at Marco Pierre White's Harveys (2*), then as Head Chef at MPW's The Restaurant (3*), Michel and Albert Roux's Le Gavroche (2*), Guy Savoy (3*), Phil Howard's The Square (2*), before helming La Trompette (1*), where he established himself as one of the top Michelin starred chefs in London.
Renowned as one of the UK's finest chefs, Rob has unparalleled expertise to launch a premium restaurant - and make it a success!
Additionally, having resided in Sydney for eight years, he has extensive knowledge of Australian cuisine – just wait until you try his delicious meat pies!
James started his career in Hampshire in a contract catering role before the bright lights of London called.
Moving to London he worked at Maison Novelli under Jean-Christophe Novelli and then at two Marco Pierre White restaurants, firstly Drones in London and then The River Restaurant at The Lowry in Manchester.
Moving back to London he worked under Rob Weston at The Square before re-opening up local Barnes favourite Sunnys, under Phil Howard. Then followed a stint at The Plough Inn with James Durrant before James returned to work under Rob at La Trompette. James then graduated to run his own kitchen at L’Ortolan in Reading.
James now returns to work with Rob in this next phase of an already glittering career.
