I'm Guy Pickthall. I was born in London but grew up in Bruton, Somerset, where I went to school at King's Bruton and was affectionately nicknamed "Pickers" — a name that's stuck with me ever since.

From a young age, I knew I wanted to be a chef. Since leaving school, I've built my career across some of the industry's most demanding kitchens — high-end restaurants and pubs, and a stint working in the Alps, where I met my future wife and business partner, Suzy, in 2012.

Alongside my restaurant experience, I've spent several seasons working as a temporary yacht chef across French Polynesia, the Caribbean, and the Mediterranean — cooking for guests in some of the most exacting environments in hospitality, where exceptional food, discretion, and flawless service are simply the baseline. That experience sits alongside years I've spent catering privately for high-net-worth individuals and families, from milestone birthday parties to family holidays, large group gatherings, and multi-generational family reunions, where the brief is always the same: food good enough to be the highlight of the occasion, delivered without a single hitch, whatever the scale.

Away from professional kitchens, I'm a keen forager and fisherman — always looking for the next hedgerow find or catch to bring to the table. That instinct for seeking out the best ingredients, wherever they come from, feeds directly into my cooking.

It's this breadth of experience — restaurant kitchens, the precision demanded on board a yacht from the South Pacific to the Med, and the personal, relationship-led nature of private, family, and large-group catering — that shapes the way I cook today. Every menu I create draws on that same instinct: understand exactly who I'm cooking for, and give them something they'll still be talking about long after the last course.