Punchbowl London

Head chef Thomas Bridgwater studied a two year course in culinary arts at Birmingham college of food. He then spent time at the Michelin starred Mirabelle in London’s Mayfair under the tutelage of executive chef Phil Cooper. After working for the Hotel du Vin group in their Birmingham & Henley on Thames sites he moved back to London to work under Head chef Barry Tonks at Bonds restaurant. He joined The Punchbowl as Sous chef in 2009 working alongside previous head chef Christopher Molloy. After a spell as head chef at our members club in South Kensington he rejoined The Punchbowl as Head chef.

He says, “Growing up, watching mum in the kitchen and helping out is really what inspired me to do this as a profession.”

His ethos on food is simple, good quality food, locally sourced produce, seasonally changing menus. He looks forward to cooking for you at The Punchbowl