STAFF STORIES

MEET OUR TEAM

 

 

DORIAN

HEAD CHEF / OWNER
 

Ever since I can remember, I’ve always had a passion for food. Having worked in a number of restaurants around the world, under some truly amazing chefs, I’ve found that a lot of my inspiration has come from my travels. Stepping outside of my comfort zone allows me to push the boundary when it comes to creating new, seasonally fresh dishes. I’ve always wanted to create an environment that inspires, whilst providing people with a unique culinary experience.

It wasn’t until I was back in the UK working in London that I realised that the majority of the produce I was sourcing was coming from my home county of Herefordshire. It made sense to ‘step outside of the noise’ and head back to my roots and see what we could accomplish.

FAV DISH TO COOK AT HOME
Beans on toast…with cheese and Worcester sauce – it’s just so good!

 

 

JON

CREATIVE TEAM / OWNER


Growing up wanting to work in a creative industry, I never thought I would find what I was after at my second job in a chain restaurant. I quickly found a sense of community and family in restaurants that I hadn’t found anywhere before. That’s where I met Edwin, who then introduced me to his brother Dorian. We didn’t know exactly where to start, but knew that our passion for creating something, the idea of doing things the right way and serving delicious food in interesting spaces (and anywhere that would have us) was a good place to start.

Three years in and the team has grown, but our passions remain the same. My focus now is to support creativity and inspire change for the better within our team and our community. 

JON’S JAM
This changes hourly, but right now I’d have to say Disciples by Tame Impala (or anything by Drake).

 

TRISH

CREATIVE TEAM /


I fell in love with A Rule of Tum back in 2013 when the boys opened their first pop-up in Hereford. Loving EVERYTHING A Rule of Tum is about, I knew early on that I wanted to be apart of the journey. Fast-forward 3 years (and about 10lbs) I’m now working alongside the boys as part of their creative team.
 

FAV MEAL TO COOK AT HOME
Waffles or pancakes, but basically anything that I can slather in maple syrup (I’m Canadian).

 

Cushla

FOH /
 

I started working at the Burger Shop in February of 2016 alongside studying dance at college. Since finishing college I have continued to work here. I enjoy being a part of an enthusiastic team and working in a vibrant, busy environment and I take great pride in contributing to the customers enjoyable experience at A Rule of Tum.

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Prince Harry.

 

 

 

EDWIN

HEAD OPS  /  OWNER  
 

I’ve always been interested in how businesses work, how a team of people working together can create amazing results. My inspirations through school and college would always come from people in business who were creating environments where people were the number one asset. It didn’t take me long to realise that college wasn’t for me, as I felt it lacked any substance that I would find useful in the world. I decided to throw myself into working for a national restaurant chain, where I worked hard to gain practical experience. I worked my way up the management ranks running restaurants and leading teams. My brother Dorian and I always had the dream to work together on a restaurant project, where we could allow our creative sides to flourish. After quitting my job so that I could focus all my efforts on pursuing our dream, Jon joined us in taking A Rule of Tum to where it is today.

The focus of A Rule of Tum has been the same from day one, doing something simple but making it the best that we possibly can, with the right people, and of course the right ingredients. And the rest as they say is history…

 

FAV MEAL TO COOK AT HOME
Pasta with my son... not spaghetti.

 

KAMILA

PREP COOK /
 

My friend Adam asked me if I wanted to change jobs because I was working in a polish shop before I joined the A Rule of Tum team. He said his friends needed a good person to work in the kitchen. I’ve been working at Burger Shop as a prep cook ever since and love it.
 

FAV A RULE OF TUM DISH
Salted Caramel + Hazelnut Brownie – I like sweet chocolate.

Learn more about Kamila 

AMBER

FOH LEADER /


Been a huge fan of AROT from the early days. Enjoying being a part of it all now and super excited about being a part of the future.

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
A vampire slayer! I'm pretty sure Buffy came out when I was 6 or 7 and I was obsessed!

Learn more about Amber

 
 
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NICOLE

CHEF /

 

I have always been interested in food, growing up in Herefordshire with all of the great produce was probably a big part of this. The first dish I ever tried of A Rule of Tum's was roast lamb, and it is still a staple favourite. I love what they do and wanted to get involved - I feel at home in the kitchen. It's an exciting team to be apart of and I can't wait to see what we do next. 

NICOLE'S JAM
Too many answers, but a dance floor favourite would have to be 'Bump n' Grind' by R. Kelly.

Learn more about Nicole 

 

RUPERT

RESTAURANT MANAGER / CHEF BS WORCS
 

I met Dorian on my first day of college back in 2004, and have worked alongside him off and on during our travels in Sydney, London and Herefordshire. I helped out at AROT’s first supper club at Dunkerton’s Cider Barn, Hay Festival and most recently, The Bookshop. When my wife and I decided we wanted to move away from London, I called Dorian and we began bouncing ideas off each other about setting up a restaurant in Worcestershire. Fast forward 1 year and I’m now running Burger Shop Worcester in a beautifully restored railway arch.

WHAT I ALWAYS HAVE IN MY FRIDGE
Butter, cheese, onions + garlic – the essentials for any meal.

 

LARA

FOH LEADER /
 

I was first introduced to AROT by my big bro, who raved about the boys from the very beginning. And after joining the team it didn't take me long to realise it was the place for me. It's a huge pleasure to be part of this big family and work alongside individuals so driven by their passions. Pairing great food with equally great people is always a winning combination for me, so I guess I've hit the jackpot!

WHAT I ALWAYS HAVE IN MY FRIDGE
Almond milk, eggs + a supply of green juices. 

Learn more about Lara

 

DAN

CHEF /
 

It all started when I saw an ad posted online, and thought to myself, what's the worst that can happen? I applied, and luckily all went well and I got the job. Now I'm a full-time member of the A Rule of Tum team in Burger Shop Hereford's kitchen. 

FAV MEAL TO COOK AT HOME
Spicy sausage and butternut squash risotto. 

 

 

LEANNE

FOH /
 

I stumbled upon A Rule of Tum a few years ago when a friend and I were looking for new and exciting places to eat. I had always liked the look of Burger Shop Hereford, so we decided to make the trip from Worcester to check it out. We weren't disappointed, the food was amazing, the staff were friendly - I just loved it!

Jump ahead a few years and I'm now working for them at Burger Shop Worcester under the arches. It's a small team, but it makes me feel comfortable, as I know everyone. They're a friendly bunch and so easy to get along with. I cannot wait to continue my journey working for them.
 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD

 A singer. I think I'm successful after I've had a few.

CALEB

HEAD BARTENDER /
 

Firstly, I never intended to stay in Hereford any longer than 6 months. I have now been working for A Rule of Tum for 8 months, and loving it, still. I walked in looking for a part-time job to supplement my travels, but I find ambition very infectious. Seeing how much the guys care about this place and how far they are willing to go to please customers and staff has made me really happy. It is a pleasure to be a part of the family and I am learning as well as growing. 

FAV MEAL TO COOK AT HOME
I prefer not to, honestly. Cooking for one is a tad morose, what's wrong with an apple + a glass of water. If it's anything, it's brownies or banana bread.
 

SIMONA 

FOH MANAGER /

 

I started at The Bookshop back in July, and since day one, my journey has been full of excitement and new challenges. In the short time that I've been apart of the AROT family, I’ve learnt a lot and met so many hard working people along the way - which is already more than I could have asked for. I couldn’t be more grateful for the opportunity to join this incredibly talented team full of passion and enthusiasm. Every day brings a new challenge and I can’t wait to contribute towards the future growth of the business.

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
Flight Attendant.

Learn more about Simona

 

Luci

EVENTS /
 

Two years ago I came back to Hereford after finishing Uni. In need of a place to work I googled ‘independent restaurants’ and A Rule of Tum was at the top of the list! A week later I was working full-time in the Burger Shop and loving it! The food was wicked and the team awesome. In the winter months we started working towards the launch of The Bookshop, such a great project to be a part of. Opening the bar was hard work but well worth it, especially when the cocktail menu had to be tried and tested! Having been a part of the FOH and kitchen team, I'm now heading up the events side of things.

WHAT I ALWAYS HAVE IN MY FRIDGE
Avo, tender stem broccoli, full fat jersey milk, blueberries + yoghurt... and also chocolate. 

 

ALIX

CHEF /
 

I started working for A Rule of Tum at their first ever supper club at Dunkerton's back in 2013. From restaurant pop-ups, catering outside events, all the way to being apart of opening their first Burger Shop, it's been an exciting journey so far. Even at the beginning it seemed like their passion and drive had them destined for something bigger, and I wanted to be a part of that. Having been around off and on since the beginning, I am glad to be back and part of the AROT family as a Chef at The Bookshop - and I'm excited to see what the future has in store.

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Probably going to have to be the cast of Harry Potter - preferably in The Burrow itself.

Learn more about Alix

 

SHAUN

FOH MANAGER /


I started working for A Rule of Tum in March of 2017, so my journey so far is a relatively short one.

I've lived in Worcester for pretty much my entire life, but have spent a considerable amount of time away from the City travelling, with my interest in food and drink having taken me to many weird and wonderful places. I love connecting with people with similar passions and believe it's important to have an opinion.

Above all I'm incredibly excited to represent AROT who I believe have the correct attitude towards a sustainable future, with quality food and community at the heart of their business model. 

WHAT I ALWAYS HAVE IN MY FRIDGE
Beer, pickles...condiments. Loads of condiments!

 
 


JOIN OUR TEAM
 

WE ARE ALWAYS ON THE LOOK OUT FOR PASSIONATE TALENTED PEOPLE TO JOIN THE RULE OF TUM FAMILY TAKE A LOOK AT OUR OPEN POSITIONS BY CLICKING BELOW