Tom Waters

Chef Tom Waters' culinary philosophy is deeply rooted in "Modern Welsh" cuisine, an approach that champions the abundant larder of his homeland. He views Welsh cooking through a contemporary lens, meticulously sourcing the vast majority of his ingredients from a dedicated network of Welsh farmers, fishermen, growers, and artisans. This commitment extends to using local ceramicists and Welsh artwork within Gorse, creating an immersive sense of place. His ethos is not to merely replicate traditional dishes like Welsh rarebit or cawl, but to re-imagine heritage ingredients—transforming, for example, traditionally boiled seaweed into complex broths, stocks, or sauce bases. Sustainability is paramount to Waters, who actively supports small, local producers. This dedication manifests in a dynamic, often daily-changing menu, where availability dictates creativity—such as incorporating freshly caught spider crabs on short notice. This "last-minute change keeps you quite creative," he notes. Despite the logistical challenges posed by Wales' historical transport links, Waters ensures that ingredients like Pembrokeshire seaweed, Perl Wen cheese, Welsh truffle, Gower Salt Marsh lamb, and wild bilberries are central to his expression of Welsh terroir. His overarching vision is a profound dedication to preserving and evolving Welsh food culture, fearing the loss of traditional flavors and techniques with each passing generation. He believes in "keeping in touch with the food culture of our ancestors" and showcasing the full potential of raw Welsh ingredients. The intimate, 22-seat setting of Gorse, designed to evoke the warmth of a home kitchen, is integral to this philosophy, removing boundaries between chef and guest. Waters aims for a refined yet unpretentious dining experience, where guests are encouraged to "get stuck in" and, above all, "have a great time," engaging with his ambitious, ingredient-driven cuisine. Chef Tom Waters' signature approach is defined by an ambitious, ingredient-led technical style, honed through experience in Michelin-starred kitchens like The Fat Duck. He emphasizes meticulous attention to detail in every dish and a seamless, intimate service experience within Gorse's 22-cover setting. His menus are remarkably dynamic, shifting weekly, and often daily, to reflect the immediate availability from his network of small Welsh producers, ensuring peak seasonality and freshness. His plating is intricate and refined, focusing on delicate presentations that allow the quality of the Welsh produce to shine. Waters masterfully crafts dishes with rich, earthy flavour profiles that form the backbone of his multi-course tasting menus (seven or ten courses, with a shorter three-course lunch option). He adeptly transforms traditional Welsh ingredients, such as native seaweeds into hearty kelp broths, rather than simply replicating heritage dishes. Among his legendary signature creations are the popular **Buttermilk Brioche Roll with Pembrokeshire Seaweed Butter**, a foundational dish often present on the menu, and the **Parker House Roll with Laver Butter**. Other notable dishes showcasing his artistry include **Bara Brith with Perl Wen Cheese and Welsh Truffle**, and **Gower Salt Marsh Lamb accompanied by Wild Garlic**. His innovative desserts feature a Welsh take on creme caramel, the **Toasted Oat Llymru** on smoked raspberry jam and topaz-apple caramel, alongside a refreshing **Rhubarb and Strawberry Sorbet**, and a sophisticated **Trio of Penderyn Whisky Cannelé, Lemon Madeleines and Homemade Jelly Sweets**.

Career

• Chef at Odette's, London
• Chef at The Square, London
• Chef at Bonhams, London
• Sous Chef at The Fat Duck, Bray

Mentored by Bryn Williams, Phil Howard, Tom Kemble, Heston Blumenthal, Ed Cooke, Ashley Palmer-Watts.