Weston welcomes new chef and demo series

The appointment of a new Chef de Partie at Weston Park heralds the launch of an exciting new programme of culinary demonstrations.

Tom Bacon joins the kitchen team at the stately home on the Shropshire/Staffordshire border following a successful two-year tenure with the Rick Stein group in Padstow, Cornwall.

During his time there, he worked across a variety of kitchens within the portfolio, most notably spending the last 10 months at the Rick Stein cookery school where he honed both his technical skills and a passion for sharing his knowledge.

Originally from Coseley, Tom returned to the Midlands in January and joined the team at Weston in February – where he’d enjoyed attending Camper Jam over previous summers.

Tom’s passion for cooking began at an early age, inspired by weekends baking with his grandmother. He studied catering for four years at Wolverhampton College before continuing his culinary education at University College Birmingham.

His cooking style has been strongly influenced by family holidays in Cornwall, where days were spent catching fresh fish and preparing simple, flavour driven meals. This early connection to seafood helped develop a strong foundation in fish cookery when he moved to the Rick Stein kitchens.

Alongside his classical training, Tom draws inspiration from the bold and vibrant flavours of South East Asia, particularly Thailand, Vietnam and Indonesia.

Tom will lead a series of demonstrations at Weston to inspire home cooks, impart practical knowledge, hints and tips while offering guests the opportunity to experience first-hand his approach to cooking.

Head Chef Nigel Parnaby said: “I am delighted to welcome Tom to the brigade and we are looking forward to his demos. This new series reflects Weston’s ongoing commitment to showcasing culinary talent and creating engaging food experiences for our guests.”

Starting on Friday 12th June, the opening session will centre on Tom’s passion for seafood, exploring techniques, flavour pairings and practical tips for preparing and cooking fish. 

Future events will take inspiration from Tom’s passion for Asian cooking and the seasonality of produce from the estate’s Walled Kitchen Garden.

Chef Tom’s Demos are £38 per person and include the demo, tastings, a recipe pack and two-course lunch, inspired by the theme, in the Granary Restaurant.

For more information or to book onto one of Tom’s demos visit https://weston-park.com/.

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