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!

 

 

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SEB

KITCHEN MANAGER BS HFD /


I started in September as a bumbling politics graduate, with little kitchen experience. At first I was rather intimidated by the quality of the food produced by the chefs. Over the period of 7 months I have grown in confidence and ability and now feel like a valuable member of staff.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I’m not certain I had that much perspective. There was some idea of being a scientist, but at that age I used to wear a policeman hat and write down the obscene crimes committed by my parents (such as leaving the toilet seat up) in a little notebook. Based on that, I would have to go with ‘petty official’ or maybe a parking warden.

 

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.

 

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).

 

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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LAURA

FOH + CREATIVE TEAM /

 

I started off visiting AROT when at college whilst they had a pop-up at the Beer In Hand. Since then I've been hooked. After returning back to Britain after working away in France, I knew I wanted to be part of something that was making a positive impact in the community, and to be able to gain knowledge along the way. AROT was first on my list to call.

I have been part of the team since May and have been loving every moment. Even on a Saturday evening at 7pm, our busiest time of the week. I can't wait to see what the future holds.


WHERE I FEEL MOST AT HOME
On top of a mountain. In the middle of a forest. Swimming in the sea... anywhere that isn't inside.

 

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.

 
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COURTENEY

FOH /
 

I grew up in Leeds and moved to Worcester three years ago for university but decided that uni wasn't what I wanted. So I started looking for a job. One day in the summer a friend took me to Burger Shop Worcester and I fell in love with the food, the people and the amazing, unique location..I knew I had to get a job there, I knew it suited me perfectly and would encourage me to push myself. As soon as I caught wind that there were vacancies, I sent an email and the rest is history! 


WHERE I FEEL MOST AT HOME
Wherever there's rain, I love it.  

 

 
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VLAD

CHEF /
 

My journey started more than a year ago, when a friend of mine introduced me to Dorian. At the time I was working seasonally on a local farm, and had no long-term plans of staying in the UK.  But after Dorian spoke to me about AROT's plans for the future, I was amazed. I witnessed first hand, how committed and passionate the team was - I was drawn in.

Initially I started out as a kitchen porter, but I will never forget what Dorian told me during our first conversation. He said me that in a years time I would be a grill chef. It was hard for me to envision myself being a chef, considering I had zero kitchen experience prior to joining AROT.  Gradually over time, with a lot of support from the team, I managed to master each section of the Burger Shop's kitchen.

Right now I'm focused on perfecting my skills. My goal goes beyond being able to cook, I strive to add a little bit of love and care into every meal that I make. The most satisfying thing for me as a chef is seeing each of our customers leaving the Burger Shop happy. 


FAV A RULE OF TUM DISH
Steak with Mac and Cheese. Was I supposed to just name one? I can't have one without the other. Plus, I have a ferocious appetite...

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JAKE

CHEF /
 

I started at A Rule of Tum back in October 2016 after hearing about it through a tutor at college. I have always loved trying new things, and there were so many dishes that included ingredients that I had never even heard of before joining the AROT family. Becoming a chef has always been my focus in life, and it's great to work in an environment that allows you to be creative. I’m very excited to see what the future brings and look forward to growing even more with the business.


FAV MEAL TO COOK AT HOME
Can’t go wrong with a cheesy omelette.

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. 

 

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.

 
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PAULA

HEAD CHEF /
 

I relocated to Worcester from London a year and a half ago to help open a new branch with my previous employer. I loved the city, but was eager for a new challenge. When I found out that Burger Shop were going to be opening a second location in Worcester I knew it was going to be the job for me. I started as a Chef in May and am now Head Chef.


FAV MEAL TO COOK AT HOME
Golabki (Polish dish) cabbage with rice and meat filling cooked in tomato sauce.

 
 


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