Reuben Hayward Doyle

Chef @Vintage Inns Ltd

Weston Turville, GB

I am a chef 3, currently working towards a kitchen team leader at vintage Inns. I am also trained behind the bar and outfront - allowing me the versailitiy to work both in the kitchen and out front. I have experience leading shifts, from breakfast to the evening service, meaning I am comfortable in preparing food, cooking food and serving meals to the highest standard. Example meals range fromspiced aubergine bao buns to lamb shanks and steaks. Over the past three years, I have gotten use to following an excellent meal presentation standards that co-align with Miller & Carter and Vintage Inns branding.