No Tougher Gig Than A Prison!
Tim left the prison service and relaunched his cheffing path as a Head Chef in a small hotel in Cambridgeshire, from there he decided to push himself and applied for a position as an Executive Chef with Marriott Hotels, this he got and led a team of 14 chefs.
The hotel launched a fine dining menu with Tim at the helm, he stayed with Marriott for 2 years before moving into contract catering with ESS (compass group). His role was to look after 5 kitchens across 2 RAF bases. This included summer balls for 1000 people, fine dining in the Officer's Mess, and menu creation for the other units.
Tim also set up and ran a street food trailer called Tim's Kitchen, which was an exciting mix of burgers and slow pulled pork. After being made redundant in July 2016 and having worked for various agencies in and around Nottingham, Tim was welcomed with open arms back onto their books, giving him the kick start he needed to go it alone!
|Monday - Thursday||9:00 am - 12:00 am|
|Friday - Saturday||9:00 am - 2:00 am|
|Sunday||4:00 pm - 11:00 pm|
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© 2018 Tim Carr Catering Ltd