Our Head Chef, Tom Swan, tells us a bit about his background.

Food has always felt like it was in my blood, my father and brother both also being chefs, I never tire of learning new skills, new techniques, new flavours.

This is an industry where you spend your entire career still learning.

I started my early training in Cambridge and worked in some of the toughest and most notorious restaurants I could find, honing my skills throughout the years and travelling the UK and Channel Islands.

I worked in the prestigious Bedford Lodge in Newmarket London, the Luxury Hotel le petit Champ in Sark and haute dining restaurant The Loft in St Ives, among many others during my twenty-year career.

After decades of travelling around the country I decided to settle in picturesque Dorset with my family and joined the team at the George Abert Hotel.