Patrick trained with and worked as a chef for the Roux Brothers for 8 years in London at, amongst others, Le Gavroche and then at The Point in Upper New York State in the USA.

Returning to the UK in the late 1990s he owned and ran The Royal Oak pub/dining room in Woodchester, Gloucestershire, which won Newcomer of the Year Award in the Which? Good Pub Guide 1999.

After selling The Royal Oak he worked as Head Chef at The Old Passage Inn in Arlingham, Gloucestershire which won  Newcomer of the Year in 2003, Good Food Guide and AA Seafood Pub of the Year in 2004.

From 2005 as an independent condiments consultant he was involved in the design and manufacture of the new range of chutneys for what is arguably the leading independent foodhall in London.

LE MESURIER’S launched in July 2008 and Patrick is responsible for product design, quality control and manufacture of all its products.

Image courtesy of Priory Farm, Redhill