The team behind Wellbourne have over 30 years experience running some of the most highly acclaimed kitchens and restaurants in the UK. Our main focus is to ensure every customer leaves having been cared for on a personal level and with a sense of value from their experience.

Ross was most recently employed as Head Chef of Dabbous and has worked in kitchens in some of the most highly acclaimed restaurants and hotels in the UK including, Le Manoir aux Quat’ Saison by Raymond Blanc, The Vineyard at Stockcross, The Square in Mayfair and Launceston Place.

Originally from New Zealand, Michael came to London in 2008 to further his career. After time spent under Richard Corrigan at his Mayfair restaurant, he moved on to Launceston Place, where he first met Ross. Following Dabbous, where he was Senior Sous Chef, Michael relocated to Bristol in 2016 to work at Wallfish Bistro ahead of the opening of Wellbourne.