The White Post, Yeovil
+ 10-course meal
+ Terrine of ham hock and partridge
+ Taste of the West Gold
+ listed in the Michelin Guide
Born in Portsmouth, Brett’s career didn’t start out in hospitality but in accountancy while working part-time as a kitchen porter.
His passion for food had him change career paths rather dramatically and his culinary experience began at Highbury College in Cosham, Portsmouth.
Following his first position at Michelin-starred 36 On The Quay in Emsworth, Brett rapidly rose in prominence but finally settled in the West Country more than a decade ago where his passion for foraging took off.
After eight years, Brett was the head chef of a well-respected Dorset hotel, running multiple busy kitchens and getting his fair share of glowing reviews and regional awards.
However, he was always wondering what it would be like to go it alone.
Brett and Kelly took ownership of the White Post in February 2014 and the rest, as they say, is history.
A larger than life character who wears his heart on his sleeve, Brett can often be found sat at the end of the bar, soaking up the atmosphere and talking to as many customers as possible.