Senior Sous Chef: Tom Addy
Tom first joined the Humphry’s team back in October 2013, and worked in the kitchen for two years. Previous to this, Tom’s career started at the age of 16 where he worked at The General Tarleton, Yorkshire, for 4 years. He then spent some time at Cotswold House, Chipping Camden before coming to Stoke Park. Having left Humphry’s in October 2015, Tom went to work at Homewood Park, Bath, before making a triumphant return to Humphry’s as The Senior Sous Chef, helping Head Chef, Chris Wheeler, to run the fine dining restaurant.
Working in a 3 AA Rosette fine dining restaurant is not new to Tom and he thrives in his position at Humphry’s. Cooking fine dining dishes and perfect presentation are Tom’s main passions! His favourite Humphry’s dish to cook is the mouth-watering Venison Loin, Chestnut Gnocchi and Oyster Mushroom. Tom is also enthusiastic about using and sourcing local produce whenever possible. He regularly visits and maintains the kitchen garden in the Stoke Park grounds and picks the ripe and seasonal vegetables to use in his delicious dishes for the restaurant.