Starting as a kitchen porter for De Vere hotels 15 years ago, he
was soon winning the group's Young Chef of the Year award. He then
spent six years at some of their four and five star hotels before
becoming head chef at St David's Park Hotel just outside Chester,
gaining the hotel's first rosette within a year and maintaining it
for another two.
He began his Macdonald career at The Lymm Hotel before moving to
his current position as Head Chef at Macdonald Craxton Wood Hotel.
Here he worked alongside celebrity chef Aiden Byrne and created the
celebrated Craxton Wood Grill concept.
The concept is based on a traditional grill, serving delicious
Scottish beef and lamb cooked over natural coals on an indoor
Josper Grill with finer technical dishes included.
Dave's main passions revolve around British food and fantastic
ingredients prepared with skill and in an innovative way. His team
stay incredibly seasonal, with much of their produce being sourced
locally to ensure fresh ingredients of the highest quality.
In 2011 the team picked up their second AA rosette, and have
held it ever since. It's not the only accolade for the wonderful
food at Macdonald Craxton Wood Hotel - it was given the Good Egg
award in 2012 for its use of only free-range eggs, and was also
voted best breakfast at the Menu Innovation and Design awards
(MIDAS) and Scottish Hotel Awards that year.
The awards are a true testament to the skills and talents of
this caring and talented chef - and it's a pleasure to be able to
offer the outstanding services of Dave and his team to all of our
Brides and Grooms.