I began my career training in a three Michelin-starred kitchen, where compromise was never an option — dishes were either flawless or not served at all. Those exacting standards shaped my philosophy, which I now bring to creating traditional English pub classics, served in a warm and welcoming setting.

My earliest influences were my first employers, the legendary Roux brothers, together with their first English apprentice, Rowley Leigh. From them, I learned to respect my ingredients, cherish the craft of cooking, and take joy in every dish I prepare. Today, I remain inspired by chefs who share that same passion and the drive to uphold excellence through dedication and hard work.

I went on to become Head Chef at the Cottage Inns in Ascot, where I had the privilege of cooking for guests including Tom Cruise, British Royalty and Michael Parkinson. After ten fulfilling years, I opened my own restaurant, Jamieson’s, in Berkshire, which enjoyed great success. In 2007, I moved west to take over the Biddestone Arms, before relocating to Cyprus for a short career break. I’m now thrilled to be part of Liza’s Place Taverna, where I can once again showcase my skills and create exceptional food for our guests.

Cyprus has been a true inspiration — the quality and abundance of local produce is outstanding. Working with these ingredients is not only exciting for me but also a joy to share with those who dine with us.

Our homemade pies have proudly achieved Gold, Silver, and Bronze at the National British Pie Awards, a recognition that reflects the passion and care we put into everything we make.

We are immensely proud of what we deliver here at Liza’s Place and look forward to welcoming both new and returning customers to enjoy our food.