Food & Events
At Bartisan it is the sourcing of the highest quality and freshest seasonal ingredients that inspire us. Our Executive Chef, Tom champions local suppliers and true artisans of food. We always choose likeminded producers who are passionate about the ingredients they supply. We treat each event as a new opportunity for innovation. We see it as our job to highlight and elevate the best of the season’s ingredients into something extraordinary, including those from our own kitchen garden. Tom and his team thrive on this challenge and bring love and care into every dish on our menus. We also have sommeliers and mixologists on hand to suggest some wonderful drinks to compliment the food.
The Bartisan Chef Part 1
Tom’s career began while studying Art at Oxford College, when he started working part time as Kitchen Hand and Pot Wash for his parents’ catering company. It was then that Tom discovered his love for food, and he moved to Aylesbury to complete an apprenticeship working for Lord Rothschild at Waddesdon Manor. Following this, Tom moved to London to join Gordon Ramsey holdings – working under Michelin-star chef, Jason Atherton, at the highly-acclaimed Maze restaurant.
The Bartisan Chef Part 2
After two years, and wanting to broaden his experience in events catering, Tom moved to a leading London catering company, Mustard Catering, as Senior Sous Chef. During his five years at Mustard, Tom cooked at many high-profile events, including President Obama’s state visit with the Queen at Buckingham Palace, as well as regularly cooking at private functions for the Murdoch family, A-list music and movie stars from both sides of the Atlantic, and MPs including David Cameron and George Osborne.
The Bartisan Chef Part 3
To further challenge himself, Tom spent a year in Australia – working in some of the most esteemed restaurants and catering companies in Sydney and Melbourne – and it was during this time, that he developed a strong Asian influence to his cooking.
The Kitchen Garden
Bartisan’s kitchen is run from our idyllic venue, Barton House in Oxfordshire which boasts a large kitchen garden and beautiful orchard. Here we produce over 60 different types of vegetable plus apples, pears and quinces from the orchard to feature on our seasonal menus. The grounds feature a 100m2 vegetable patch, which produces over 60 different types of vegetable, and an orchard, which brings beautiful apples, pears and quinces. We have an ethical approach to cooking and are devoted to energy efficiency and recycling.