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Food Glorious Food

Fine dining for you and your wedding guests

MEET THE TEAM  - FOOD GLORIOUS Callum Green with food

- Callum Green -

The University College of Birmingham played host to Callum’s studies where he trained for three years before initially joining Alrewas Hayes in 2012.

After a short stint in the kitchens where he put his culinary training to good work, he moved to Simpsons, the well-respected, Michelin star awarded establishment in Birmingham where he worked as a commis chef for the next 18 months.

Invaluable experience was then gained in one of Cambridge’s finest, Michelin 2 star restaurants, Midsummer House before Callum returned to Alrewas Hayes re-joining the team once again, however, this time taking up the well-deserved position of Head Chef.

Callum relishes the opportunity of working with the couple to deliver delicious, mouth-watering menus to delight the guests using local produce whenever possible.

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- Myles Matthews -

A seasoned competitor on the Chef circuit, Myles our very own award winning chef has collected a number of accolades including; Taste of Staffordshire’s: Restaurant of the year, 2008; Taste of Staffordshire’s Best newcomer in 2009 and recently awarded 3 ‘knives and forks’ in the Michelin Guide.

Starting out as a pot washer at Loch Fyne, the love of food started early. Quickly forgetting his initial career path, Myles’ passion for food and hospitality was firmly set and progressed to Chef de Partie for fine dining restaurant Mint in Little Aston, near Sutton Coldfield.

Prior to joining Alrewas Hayes, Myles refined his culinary skills in fine dining restaurants including Birmingham’s Michelin starred eatery Simpsons, and returned to Mint as Head Chef gaining them 2 AA rosettes and received entries in The Good Food Guide and The Michelin Guide.

Myles loves nothing more than discussing menu options and seasonal variances for wedding breakfasts, canapes and show stopping food to wow your guests and tantalise your taste buds.

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- Scott Whitehouse -

Graduating from University College Birmingham, Scott began his ‘real’ culinary career in a hotel and restaurant in France; a foodie’s heaven.

After months of fine French cuisine, Scott returned to England with a strong passion for real, honest food served with excellence. Gaining experience in a number of high end restaurants, bar and hotels in the West Midlands, Scott gained his first Chef de Partie position with events and catering company Just Good Food.

Designing and delivering dishes for celebrity launch parties including the prestigious opening of The Mailbox in Birmingham, Scott is expertly positioned to cater for larger parties.

Scott’s culinary skills go beyond large parties and mass catering. A former Chef de Partie at Birmingham’s five star Hotel Du Vin and Solihull’s Boutique Hotel Forest, Scott won awards as Head Chef in The West Midlands Fine Dining pub of the Year, The Falcon in Hatton, Warwickshire, and has worked with respected chefs Richard Turner, Dean Grubb and Anthony Morgan.

SAMPLE MENU
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If food be the language of love…

Be prepared to fall in love all over again and say ‘I do’ to our dishes.  Our wedding breakfasts and menus are lovingly prepared using fresh, seasonal, local and where possible organic produce to ensure you and your guests have the finest wedding dining experience you’ve ever tasted.

Working with you, your tastes and your dietary requirements there is nothing more exciting than talking food. From Pan fried diver scallops with white chocolate and caviar risotto to gourmet hand burgers we cater for the fine diners and those who like good food! In our opinion, our food is what sets us apart from our competitors.

Peaceful, Rural Seclusion

From the moment you wake up you are surrounded by acres of countryside and wheat fields.