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.
Joshua Bathurst, Sous Chef
We were delighted to welcome our Sous Chef Josh to our team, who came to us after working with Tom Kerridge.
Joshua's Clock House Q&A:
Salty or sweet? Tea or coffee? I've always preferred savoury over sweet. I love coffee, especially a flat white, although am also partial to a cup of Earl Grey. Early food memory? Making pizzas on a Friday with my mum when I was about 10 years old. Favourite tipple? Has to be gin and tonic; my favouriite being No. 5. Sunday/Monday activities?
Waking up as late as possible, so that it's acceptable to start drinking - or putting on lycra and heading out for a bike ride.
Codrut Cosmin-Mazilu, Chef de Partie
Cosmin is an integral part of our kitchen, supporting Paul and the team.
Cosmin's Clock House Q&A:
Salty or sweet? Tea or Coffee? I love both sweet and salty - and I like them together too! Milky, iced coffee is always my 'go-to'. Lazy Sunday breakfast treat? I rarely have breakfast, but when I do, I enjoy a bowl of cereal or Greek yoghurt. Favourite tipple? I don't drink very often, but when I do, I like to have a gin and soda (preferably Tanqueray or Sipsmith) - I am a purist when it comes to enjoying gin. Early food memory? Favourite meal? Cooking dinner with my grandmother - because she's the one who introduced me to cooking in the first place. Anything cooked by my grandmother. Sunday/Monday activities? I love cycling and around here there are so many lovely, new places to visit.
Matt Bailey, Chef de Partie
Matt's Clock House Q&A:
Earliest food memories? My earliest food memory was at a family wedding when I was 4 or 5 years old and we had a cold shellfish platter with lobster, crab, and prawns. Tea or Coffee? Savoury or Sweet? I don’t really drink hot drinks but occasionally after eating nice meal I will have a herbal tea such as Hibiscus. Definitely savoury but that won’t stop me from eating a whole Cadbury’s Dairy Milk Daim bar. Sunday morning breakfast? My Sunday morning breakfast would usually consist of a fruit salad and a protein bar before starting the day. Interests/Hobbies outside of work? On my days off you will find me in the gym then either playing cricket, golf or sat by a quiet lake fishing. Guilty pleasure? My guilty pleasure isn’t the most glamorous as it consists of plain crackers smothered in Nando’s Perinaise and thinly cut extra mature cheddar cheese. Favourite Tipple? I do love a Corona and lime after a day of sport or even just chilling around a fire with friends and family.
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….
Lukasz Kusy, Chef de Rang
Lukasz assists Iain at front of house, adding to the warm welcome and efficient service we offer here at The Clock House.
Lukasz's Clock House Q&A:
Salty or sweet? Tea or Coffee? Sweet definitely, chocolate and coffee. Lazy Sunday breakfast treat? Nice scrambled eggs with Iain Spigs’ Leeky Forager sausages (this is Iain, our restaurant manager’s, business; he keeps rare breed pigs). Favourite tipple? Non alcoholic would be my mum’s homemade strawberry juice, including alcohol would be either Namyslow lager (small brewer) or Zubrowka vodka both from Poland. Early food memory? My mum’s homemade crepes with her homemade strawberry jam. Secret indulgence? Pierogi – a Polish dumpling, similar to ravioli, filled with low fat white cheese, braised onions and potato – delicious.
Anna Fronczak, Head of Reservations
Anna's role is to be your first point of contact when arranging a visit to The Clock House. Efficient, friendly and reliable, Anna make sure our diary runs like, well, clock work!
Anna's Clock House Q&A:
Salty or sweet? Tea or Coffee? As a child I would refuse pretty much any kind of food. I just didn’t like the taste of it. The only thing I would eat was ice-cream. Not surprisingly, my parents were concerned and sent me to the doctor, who said that if ice-cream is all I would eat, then that is what they should feed me! I don’t eat many sweets now though, as I had so many when I was younger. However, I do treat myself, once in a while, to cake paired with my favourite smoky tea. Holiday destination? I love Spain; I studied in Granada in Andalusia for a few months and totally fell in love. Such a magical place! Favourite meal? Tasty Thai dishes put a smile on my face. Favourite drink? As I am Polish, naturally I would say straight vodka. Sunday/Monday activities? Cycling , gym and dance classes Secret indulgence? Rhubarb cake
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 firstname.lastname@example.org