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Dan Cavell
Dan started his training 14 years ago in Birmingham. He did a full time college course at Birmingham College of food while working in a local restaurant.

He started his career locally, gaining vast experience along the way. He then decided to move to Yorkshire where he was sous chef at the Michelin star restaurant 'The Star Inn' for 4 years.

Eager to gain more experience and travel the world, Dan moved to San Francisco where he was a private chef for twelve months for the owner of Newton Vineyards in the Napa Valley, California. This gave him the opportunity to use local markets and source some of the finest ingredients in the world.

When returning to the UK, he joined the team at the Michelin star acclaimed 'Mallory Court Hotel' where he was Senior chef de partie.

After his time at 'Mallory', Dan was offered a place as Senior Sous Chef at 'The Cotswold House Hotel' in Chipping Camden. This was a great experience, as he had the freedom to change dishes on the menu daily and the chance to show all his creativity and flare gained over the years.

A short period at 'Hibiscus' in Ludlow, a two Michelin star restaurant has also helped Dan develop his extensive knowledge of cooking.

He states "I am very passionate about food and cooking, and when people join us at 'Tailors' they will see that in the dishes we prepare. We want people to enjoy the experience of our restaurant and go away eager to come back for more."


  Dan Cavell

Dan Cavell

Mark Fry
telephone 01926 410 590
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