Head Chef at The Greyhound on the Test
Devoted dad of two boys, Phillip started his career running a cafe kitchen in Southampton for a year.
He then went to his first restaurant kitchen at The Three Cups as a commis, quickly rising to a Chef de Partie.
Phillip moved on the Plough Inn with James Durrant as a Junior Sous Chef, where he stayed for 3 years, and in that time became Sous Chef, learning so much.
The time came to leave there and the opportunity came to work with Lucy and Chris at the Greyhound on the Test in 2016. Since then, Phill has become the Head Chef across the Wilds and Co group which comprises of WILDS Events (covering bespoke event services), WILDS Kitchen (a riverside dining spot in the Hampshire countryside) and of course Greyhound on the Test (an award-winning hotel in Stockbridge).
The Greyhound on the Test Hotel has links back to the 1800s; the name dates back to the use of greyhounds to hunt, or course, hares. It is now a prominent feature on Stockbridge High Street and is a name synonymous with excellent quality and service. Re-opening in its current guise on 9 March 2013, it has already gained the following accolades:
· Michelin pub of the year 2014
· 2 Rosettes AA 2020-2023
· 4* AA Accommodation 2020-2021
· AA Breakfast Award 2020-2021
· Good Food Award 2020-2021
· Sunday Times pub of the year 2015
· Number 23 Top Gastropub 2015