Tom Wright @cheftomwright

Dad, nap enthusiast, chef brighton Joined February 2015

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Tom Wright @cheftomwright

3 years ago

@MattChristmas1 Oof

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Tom Wright @cheftomwright

4 years ago

@JamesRamsden_ Also a wild life park at cilgerran which is nice if open, and a castle. St dogmaels is a nice village with abbey ruins, fun to explore with kids.

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@JamesRamsden_ My home town! Amazing beaches, penbryn, tresaith and llangrannog, lovely cliff top walk out to an island at llangrannog, which you can get to at low tide. Yr hen printworks is a new restaurant in town, haven't tried but looks half decent

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Tom Wright @cheftomwright

5 years ago

I know there are lots of people with similar stories, this is mine. How these shallow cretinous individuals continue to get away with this boggles my mind.

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Tom Wright @cheftomwright

5 years ago

Thoughts on boiling point? Good film, but from an insider's perspective there are some issues... Firstly it seemed like a quiet Tuesday rather than a busy Friday. Secondly I'd like to think that the majority of kitchens aren't that toxic these days? Or have I just been lucky?

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Tom Wright @cheftomwright

5 years ago

We're hiring!! Looking for experienced passionate chef de partie across the group. Get in touch, and if you know anyone who would be interested/suitable, pass it on! 👊

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Tom Wright @cheftomwright

5 years ago

@Robtheboozer You've changed

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Tom Wright @cheftomwright

5 years ago

@MattChristmas1 Taking small comfort that it's not just us. Where have they all gone? I'm guessing you would have had a queue of chefs lining up to work for you a couple of years ago. Hopefully it'll work it self out...

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Tom Wright @cheftomwright

6 years ago

@CabritoGoatMeat @AllStrauss Amazing thanks

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Tom Wright @cheftomwright

6 years ago

@AllStrauss Was that last year? Unfortunately not. Is it still available do you know? 2 x commis/apprentices and I'd be grand tbh

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Tom Wright @cheftomwright

6 years ago

@AndyLynes @flinthousebtn

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Tom Wright @cheftomwright

6 years ago

👩‍🍳🚨We’re Hiring🚨👨‍🍳 As we begin our preparations for the reopening @flinthousebtn, we are looking for a Junior Sous Chef to join our team If you have minimum 2 years experience working in a busy kitchen with fresh produce on a daily basis, we want to hear from you!!

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Tom Wright @cheftomwright

6 years ago

@AndyLynes It keeps for ages, and goes great in things like faggots or sausages etc, diced up small. You can also blitz it up/whip it and use it as a spread like butter.