The Chefs at the table
The Pyromaniac ChefKathryn Minchew
Talented former Masterchef semi-finalist who as the name indicates, will ignite the fires in our bellies by cooking primarily over a wood or charcoal fuelled open fire. The Pyromanic Chef enthusiasm leaves no detail amiss. making her own butter and smoking her ingredients herself . taking all the processes in house , artisan feel, run her own self made dining space in Tetbury (need to edit)
The Nomadic ChefTom Bally
Tom Bally joined forces with Shooting School UK back in 2020 through friendship, shooting and a shared love for fine food.
Tom’s professional background as Head Chef includes some of the finest and award winning restaurants in and around Bath such as Ston Easton Park, The Circus and Huntstrete House to name a few as well as 2AA Rosette achievement.
Tom and has delivered 37 perfectly cooked fillet steaks in the field and continuosly delights all our guests who keep coming back for seconds and thirds.
Our personal favourites
AA Scotch Eggs, Cornish crab ravioli in Pol Roger beurre blanc sauce
Click HERE for sample menu
Chef KojAndrew Kojima
British-Japanese culinary expert, cookery teacher, food writer and author, Chef Koj first came to widespread public attention as a finalist on BBC1’s MasterChef in 2012,
Koj underwent fast-track training across Michelin-starred kitchens in the UK and Europe, gaining experience with renowned chefs and high-end culinary environments before focusing on his own creative work.
Koj has earned critical acclaim and multiple awards, including recognition from the Michelin Guide, The Good Food Guide, and Harden’s, as well as local accolades like Best Restaurant at the Cheltenham BID Awards and Best Newcomer at the Cotswold Life Food & Drink Awards.
Our personal favourites
AA Scotch Eggs, Cornish crab ravioli in Pol Roger beurre blanc sauce
Click HERE for sample menu
Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.
Our personal favourites
Tewkesbury Mustard scones, Rose Veal Saltimbocca
Click HERE for sample menu
Executive ChefLiam Goldstone
Classically trained British chef, Goldstone’s career includes time in Michelin-starred kitchens, notably Auberge du Lac. When Head Chef at Morston Hall, the restaurant retained its Michelin star under his leadership. He has also worked at Thompson St Albans, awarded three AA Rosettes, The Elder in Bath and The Stiffkey Red Lion, earning national recognition with a place in the Good Food Guide Top 100 Local Restaurants.
Alongside his restaurant work, Liam collaborates with Shooting School UK, providing exceptional culinary experiences for simulated game days. His food brings restaurant-level precision to the field—elegant, comforting dishes designed to complement the pace, tradition, and atmosphere of a shooting day.
Our personal favourites
AA Scotch Eggs, Cornish crab ravioli in Pol Roger beurre blanc sauce
Click HERE for sample menu