Tom Williams-Hawkes officially presented as Executive Chef at Michael Caines at ABode Exeter
Tom Williams-Hawkes was officially presented as Executive Chef of Michael Caines at ABode Exeter at a press lunch in the Clarence Room of ABode Exeter. The lunch was attended by members of the local and national press, as well as South West Tourism organisations. The event was hosted by Michael Caines and Nick Halliday, Managing Director of ABode Hotels, and the service was overseen by Julien Wilkinson, ABode Exeter’s General Manager, together with the Exeter Events team.
Tom, who was born in Exeter and is 26 years old, worked with Michael for eight years at Gidleigh Park, latterly as Sous Chef, before taking up this challenging new post in his home town.
“I’ve worked with Tom and watched him develop as a chef and as a person over the past several years,” says Michael. “He is very talented and hard working, and when he went up to ABode Glasgow to step in to lead the kitchens for a temporary period, he proved to me that he has the leadership qualities as well as the cooking talent to become one of our Executive Chefs. Since moving to Exeter, he has already made a big impression both with our regular customers who are enjoying his cuisine, as well as with our staff in the efficient and happy running of the kitchens.”
The lunch that Tom prepared for the press was impressively conceived and executed, consisting of Michael Caines classics almost straight from the kitchens of Gidleigh Park, alongside seasonal dishes created by Tom. Wines were paired with the dishes by Steve Edwards, ABode Head of Group Service.
Says Tom, “My time at Gidleigh Park has been so valuable, learning not just about cooking but about how to run a kitchen. Being Executive Chef at Michael Caines at ABode Exeter is a huge challenge for me. We have a large team of chefs and need to produce the best food not just for the Restaurant but also for the busy Café Bar and Well House Tavern. I’m looking forward to working with Michael to develop some exciting new seasonal recipes.”
Press Launch Menu
Pan-fried Brixham scallop with parsnip and vanilla puree and a ginger jus
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Raviolo of wild mushrooms scented with truffle and a mushroom broth
Jechtinger Eichert Graver Burgunder Kabinett 2005, Weingut Bercher, Germany
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Salmon confit with Puy lentils and a horseradish and Parmesan sauce
Dromana Estate Chardonnay 2004, Mornington Peninsula, Australia
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Slow roasted partridge with quince purée, braised chicory, marinated raisins and Gewürztraminer sauce
Domaine la Colombette 2007, Vin de Pays des Coteaux du Libron, France
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Exotic Fruit salad with passion fruit sorbet
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Hot chocolate fondant with pistachio ice cream
Porto Pocas Colheita 1986, Douro, Portugal
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Coffee and petits fours
