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Ronnie’s culinary career started at the tender age of 16 at the Great Fosters Hotel in Egham. Cheffing was in his blood with his mother a chef and his Grandmother a great cook, and he quickly moved up the ranks at Great Fosters during which time completed his patisserie training under the legendary Professor Jean Hubert. He then went to work for the Rothschild’s at Waddesdon Manor before making the move to London several years later.

 

Once in London Ronnie quickly established himself on the scene taking on the role of Head Pastry Chef at J Sheekey for Caprice Group at just 22.  He then went on to open eminent Mayfair restaurant Scott’s, also with Caprice Group working under Mark Hix before leaving in 2010 to join Mark in his new enterprise HIX Restaurants where Ronnie spent 7 years first as Group Pastry Chef and later as Group Head Chef opening six restaurants over this period.

 

After over 20 successful years in the restaurant business, Ronnie made the move to set out on his own in 2016 and thus, Peckham Manor was born. This gave Ronnie a platform to share his food, in an intimate setting at his Supper Clubs, where he can be both chef and host at the same time imparting his skill and knowledge to his guests while he cooks – something he has always been passionate about borne out of years of teaching in kitchens. 

 

 

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REVIEWS

Ronnie was a fantastic asset as we launched the new Joe Allen. His organisational skills and experience were second to none and there is no doubt that we could not have done the job without him. We couldn’t recommend him highly enough

Lawrence Hartley, Joe Allen Restaurant 

(Consultancy project – Autumn 2017)

Ronnie was an integral part of the transition from our Old Joe Allen site to its new home, a great team player, organised and always stepped up to a challenge. Would recommend him and his services to anyone

Tim Healy, Joe Allen Restaurant 

(Consultancy project – Autumn 2017)

Ronnie is a ‘can do’ person who never shirks a seemingly impossible task.  He leads from the front and there’s no one I would want standing next to me more, than when facing the most difficult and time sensitive job

Seb Fogg, Montana Fogg Restaurant Consultants

(Multiple projects – 2016-17)

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CONTACT

Allan Reeder

Ashgrove Farm Produce

Blue Pepper Design

Capital Seafoods

CCE Group

Chiltern Charcuterie Company

Flock and Herd

Hannan Meats

Hill Farm rapeseed oil

Hodmedods

Pearl Eye

Penta Foods

Solstice

Strangehill

The Ribman

The Street Pig

The Village Grocer

Unox

 

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