Growing up in North Devon, Tom Dimelow learnt a lot about looking after customers and delighting the public in his parents’ fish and chip shop. At 16 Tom left school to work in the family business and was approached by a local country house hotel and encouraged to join their kitchen brigade as a commis chef. He continued his professional training, studying cookery and customer service at college in Barnstaple. Shortly afterwards Tom moved to London and worked with Angela Hartnett in Mayfair’s Michelin starred Murano as a commis sommelier. Undoubtedly this experience sealed his future within the hospitality industry and following a move to The Vineyard at Stockcross, Tom was offered a place on the prestigious ‘Ten Out of Ten’ management training programme, supported by Raymond Blanc, Rick Stein and of course Chewton Glen and Cliveden House.