Meet our team

[this page is a work in progress]

 


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DORIAN

HEAD CHEF / Director
 

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.

 

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

 

 

 

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EDWIN

HEAD OPS  /  Director 
 

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…

 

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

 

RUPERT

RESTAURANT MANAGER / Director
 

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.


KATIE

HEAD CHEF / The Bookshop

I’ve always enjoyed following A Rule of Tum on their journey and eating at their restaurants. I've known Dorian since college, and his passion for everything he puts his energy into has always shown through. I never thought I would get the opportunity to be involved in the businesses, aside from being a loyal customer, but when an opportunity presented itself, my friend Callum told me to go for it. I’m so grateful that he believed in me, because it’s been a fantastic few months so far - they're great people to work for.


FAV MEAL TO COOK AT HOME
Anything with spice.

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Mike

HEAD CHEF / Burger Shop Worcester


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Colin

HEAD OF MARKETING

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MARTIN

RESTAURANT MANAGER / The Bookshop

AMBER

BOH LEADER / BS Hereford


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!


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COURTENEY

FOH / BS Worcester
 

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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BEN

SOUX CHEF / The Bookshop

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ALEX 

FOH  / BS Hereford

 

My brother was already working as a chef at The Bookshop and he was told that there was a Front of House job opening at Burger Shop. He put my name in (without me knowing) and I received a phone call asking me to start a trial shift later that week. 10 months on and I’m still here. 
 

WHAT DID YOU WANT TO BE WHEN YOU WERE YOUNGER?
I’ve always wanted to be the same thing: a mountain leader. Ever since I was knee high my dad would drag us up Pen Y Fan or Waun Fach. I’d love every second of it, no matter how cold or wet I got. As I grew up my Mum and Dad always supported our ideas and helped us, and mine was to set up a hostel where kids from big cities could come on school trips. We could take them climbing and kayaking and walking. I always loved the idea of taking kids that didn’t have the same opportunities as me, up the mountains that I love.


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FLYNN

FOH / BS Hereford

I knew a few people who worked for A Rule of Tum and had helped out with the Secret Dumpling Club nights in the bookshop. I applied for a job and later started working in both the Bookshop and Burger Shop Hereford

What is your favourite meal to cook at home?

Lasagne. It’s amazing and never fails to get all my mates to sit down together and enjoy a good meal.

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TOM

CHEF / The Bookshop


My journey with AROT began when I was in the midst of completing a part-time level 3 in professional cookery at the college. During a chefs takeover evening, I met Rupert, who later put me in touch with Dorian. I had a trial shift, and a short time after that got the job. I had no previous experience as a chef, and couldn't have start anywhere better!

IF YOU COULD HAVE DINNER WITH ONE PERSON DEAD OR ALIVE, WHO WOULD IT BE?
I think my Grandad. He was such a beautiful, caring and funny man. Unfortunately he was taken away earlier than fair. I know he loved food and I think he would be proud of me. 

MAtt

BAR MANAGER / The Bookshop


LEANNE

FOH / BS Worcester
 

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.

/ BS Worcester

/ BS Worcester

 


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