In the world of cheffing, there’s a clear hierarchy: Michelin-starred haute cuisine at the top, mass catering dinner ladies at the bottom. But I’ve never believed in it.
My name is Tim, and I’m the head chef at Bristol University’s Coombe Dingle Sports Centre. I’ve done my time in restaurants over the years, working at some seriously fancy outfits – but I truly believe that, on all the metrics that matter, we match or even beat the gastro eateries. I’m talking here about quality, taste, nutrition, ethical sourcing, environmental impact, low food waste, and most of all, happy customers.