Having baked bread with his grandmother every Saturday as a child, James Sommerin was determined to become a chef.
His dad secured him his first Saturday job in a professional kitchen in the hope of dissuading his son from getting into the industry, but the job only served to convince James of his vocation. James worked his way up the ranks through the years, gaining experience at the Farleyer House Hotel and at the Michelin-starred The Crown at Whitebrook in Wales, where he was head chef.
Image copyright: Steve Pope
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