Steve Cox trained in Northampton at The Grand Hotel and then moved to Mote House.
He also worked on catering at Wimbledon, the Gold Open and Silverstone.
He then travelled to Australia and worked in various seafood restaurants there picking up great recipes on his travels (hence the excellent Tarr Farm Seafood Evenings).
Steve then returned to the UK and worked for the Castle Hotel in Windsor then the Berystede Hotel at Ascot.
After deciding to relocate to the West Country 15 years ago, he worked for 3 years at The Royal Oak, Withypool and then 1 year at Tarr Farm Inn.
From here, Steve moved to The Hartnol Hotel for 7 years and then returned to Tarr Farm.