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Table Talk: Tom Scade 3rd February, 2021 by Lucy Shaw
Essex-born Tom Scade first dirtied his chef whites at Langan’s Coq d’Or in London as an apprentice chef before moving to The Ritz Hotel in London as a chef de partie, where he was tutored by executive Chef John Williams. In 2008, he left London to help launch The Bee in Surrey, moving to Cornwall a year later to work at The Mariners Rock. In 2016 he re-joined John Williams at The Ritz as sous chef, competing in Le Taittinger Prix Culinaire in 2017 and 2018, winning the UK finals both years. In June 2019 he became executive chef at The Vineyard at Stockcross in Berkshire, where he is responsible for all dining areas of the hotel, including room service and afternoon tea.