David was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. A Welshman born and bred, growing up in those lush valleys had, by all accounts, a profound effect on him and developed a keen understanding of how to combine the best of British produce – a feature that is profoundly evident in his classic British dishes cooked with a modern twist.
David first worked at Bodysgallen Hall Hotel in North Wales. His first Head Chef position was at Lower Slaughter Manor in Gloucestershire where he gained three AA rosettes followed by Wyck Hill House where he put the 18th century manor house on the Cotswolds food map, before joining Ellenborough Park, securing 3 AA Rosettes for the restaurant in 2013.
He has been voted Best Chef at the Taste of Gloucestershire Awards and Chef of the Year in the Cotswold Life Food and Drink Awards 2013.