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    74205829_2531176343777721_51408719712144

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    Chris Burt

    Chef, Author, Traveller

    With over 30 years experience in the industry The Mytton & Mermaid Executive Chef Christopher Burt, grew up in the kitchens of his mothers restaurant in Yengama, Sierra Leone where he gained his love for food.
    After trying at The Savoy & Le Manior aux quit Saison, he moved to Shropshire & gained his reputation as a chef.

    After getting the travel bug from his parents, a trip to South East Asia changed his world.
    On his return, Chris went to work at Shrewsbury’s iconic Peach Tree Restaurant where he quickly made his mark on the restaurant scene & became a director.

    After penning the self titled Momo-No-Ki cook book (acclaimed by New York Times food critic Peter Kaminsky) , he then went on to open Momo-No-Ki ramen bar, a first for the Midlands.
    Working predominantly with local suppliers & artisans, Chris went on to be a firm favourite at Shrewsbury food festival, eventually running the cookery school & the Chef Demo Stage.

    With travel being very important, Chris has gained numerous stages around the world, from charities in Thailand & Colombia to the hustle & bustle of the New York restaurant scene.

    Never being one to rest on his laurels, he also works as a Consultant Development Chef for Finnebrogue Artisan in Northern Ireland, creating new dishes & flavour profiles for premium Uk food retailers.

    Chris is currently working on projects with Luker chocolate in Columbia alongside industry food magicians MSK Ingredients.

    Chris now heads up The Mytton & Mermaid creative culinary team

    Social Media links https://www.facebook.com/chris.burt.5070 - Facebook https://twitter.com/chrisburtchef - Twitter https://www.instagram.com/chefchrisburt/ - Instagram 

    CONTACT ME

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    info@mysite.com

     

    123-456-7890

    © 2023 by Salt & Pepper. Proudly created with Wix.com

    Liam Tinsley - Head Chef & Culinary Thief

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    Head chef Liam J Tinsley is from a family of chefs so the outcome of his career was clear. With a love of food drink music and art it was obvious he had to become a chef. 12 years later after putting in the hours in some of Shropshire’s top restaurants including the peach tree, lion and pheasant and drapers Hall. Liam is now head chef of not only rivertown but the Mytton and Mermaid hotel also. He first paid job in a professional kitchen was with “Shropshire’s favourite chef” Chris burt at The Peach Tree restaurant. This was where he also met Stu Carrington and where the chef bug started after walking into the kitchen and blink 182 was booming out the speakers. He knew this was the right job for him. He has worked with Chris on and off since and now they have both joined back together at the mytton and mermaid. During his time as a chef Liam has had the pleasure of teaching at schools and at the Walsall college as well as the local shrewsbury college. He said “ teaching someone a skill like cooking is a life saving skill. Chuck some passion in there and you are on to a good path”

    Stuart Carrington - Sous Chef

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    Stuart started in the industry aged 15 in a pub kitchen and immediately loved it. He loved the buzz and camaraderie that a kitchen creates especially during a busy service. A love of fine food and drink was a theme that had always permeated the Carrington family anyway. He attended Plymouth university for his qualifications in Hotel and Catering Management. Once this was completed he entered the world of pub management, but after 12 months of this he just missed the kitchen too much and returned to it as a sous chef of a small restaurant in London. He spent 12 months there before returning to Shropshire (being a country boy at heart) where he was appointed head chef of a new restaurant in Shrewsbury.  It was whilst back in Shropshire that he met Chris and went to work for him at the Peach tree where he gained his love of asian food. He worked at the Peach tree for 7 years before moving to Shropshire's iconic Mytton and Mermaid hotel. That was in 2010 and he was reunited with Chris and Liam in 2017 when Chris was appointed executive chef. With 3 such passionate chefs in 1 kitchen exciting things were bound to happen, and they did both for the Mytton and for us - Rivertown was born!