Meet the Team
None of what has already been achieved and what we aspire to for the future would be possible without the dedication, hard work and passion of every member of The Clock House restaurants incredible team. Here is an introduction to those who day in, day out strive to produce great food, ambience and service to surpass our guests expectations.
Serina Drake, MD
The team at The Clock House is a family, with Serina at the head. Since taking over the restaurant in 2004, Serina has poured her heart into The Clock House, making it the special, much loved place it is today. Whether it's taking care of staff, overseeing the day to day running of the business or personally greeting guests, Serina is passionate about creating the most wonderful experience for anyone who sets foot in our beautiful Georgian building.
Paul Nicholson, Head Chef
I started my training in Somerset and have since worked in various properties around the country including The Cotswolds, the Lake District and the Yorkshire Dales. After leaving The Yorke Arms and moving south, I was excited to take on the opportunity to become Head Chef at The Clock House.
My focus is always on creating tasty and perfectly executed plates of food using a blend of both modern and classic techniques. Keeping the dishes looking simple and elegant, I stick to flavour pairings of two or three in order to showcase the best of what is in season. I aim to source local where possible, combining these ingredients with best the British Isles has to offer.
Iain McArthur, Restaurant Director
Iain is a consummate foodie and has great breadth of knowledge. Being a trained chef, it gives him a real understanding of the overall guest experience. He is a great asset to our team and already has some very exciting plans for the future. Iain is widely experienced in the hospitality business and his career also includes stints in South Africa at a luxury country lodge hotel, and South Lodge Hotel in Sussex.
Iain's Clock House Q&A:
Salty or sweet? Tea or Coffee? Salty, but you can't beat a zingy lemon tart. Always coffee, but I am always surprised how good other people’s tea tastes, but never with sugar. Early food memory? Asking for caviar without the trimmings, and receiving two quenelles of caviar on toast. Late night snack? Excessively buttered toast, or toasted pitta buttered on the inside, and then dipped in hummus. Favourite tipple? A glass of champagne to start with, then moving on to a beautiful Italian red. Sunday/Monday activities? While other people might enjoy a long lie-in on a Sunday, I head straight to my smallholding in Ockham to spend some quality time with my rare breed outdoor-bred Saddleback and Tamworth pigs. There is nothing quite so magical as watching newborn piglets develop.
Miguel, Kitchen Porter
The ‘Cog in our Wheel’ at The Clock House, our kitchen porter, Miguel, has been at The Clock House longer than any other members of our staff, including our MD, Serina! That’s because he was already here when we bought The Clock House way back in 2004. Since then, he has been quietly beavering away in the kitchen, making sure that everything runs smoothly and supporting our brigade.
Miguel's Clock House Q&A:
What do you enjoy about your job Miguel? The busier the service, the happier I am! I really enjoy my job and I like - and respect - my colleagues enormously. When we are very busy, it gives me so much pleasure to be able to help make everyone’s life easier and have the kitchen service run as smoothly as possible. What music do you like to listen to? Oh, always romantic music (read into that what you like!) What is your guilty secret? Football… and betting – I enjoy a regular ‘flutter’ Favourite meal? Generally I choose non-greasy, light food with very little fat. Fish is my favourite food because it is so delicious, as well as being healthy. Favourite tipple? I used to enjoy the occasional beer, but I stopped drinking alcohol some 15 years ago now and don’t miss it. Holiday destination? Much as I love my job, I also love holidays! Especially visiting islands. I like islands because they are usually nice and quiet. I’ve not yet visited the Caribbean or America, so maybe next time….
Renato, Assistant Manager
We are always interested to speak with passionate and ambitious people for opportunities to work in the kitchen or in the restaurant. We are currently recruiting for chefs and waiting staff, both full and part time Tuesday - Saturday. We are passionate about providing excellent food, service and guest experience. If you would like to join our team, please email your CV to Iain McArthur on email@example.com