Head Chef John

John Lyons has led a wonderfully colourful and exciting career from his humble beginnings in Yorkshire UK at the age of sixteen, from studying at the prestigious Lycée Hoetelier de Mazamet in the south west of France to working in a selection of Michelin starred restaurants culminating in a stint at Le Grand Ecuyer with pastry genius Yves Thuries.

London followed, working at the world famous Savoy Hotel and onto the legend Nico Ladenis, cooking for the likes of Princess Diana and Luciano Pavarotti, forging an individual and unique repertoire, culminating in his current menu at Birdie Bar and Brasserie.