Tom Thexton - Peas & Figs Resident Chef
It’s hard to believe that Tom Thexton, 2012’s ‘Gluten Free Chef of Year’ runner-up, was never really interested in food until fairly recently. After being diagnosed with coeliac disease eight years ago, he became curious about gluten – and how and why it was used in cooking. This new-found interest, coupled with his love for food, convinced Tom that he wanted to train as a chef. After starting with an apprenticeship at the Waldorf Hotel, Tom quickly went on to win ‘Apprentice of the Year’ and achieve finalist status in ‘Young Chef of the Year’. These accolades and his natural, innovative talent helped Tom to secure a stage at Heston Blumenthal’s critically acclaimed restaurant ‘The Fat Duck’. Tom then worked his way up in various hotel and restaurant kitchens before setting up Wild Thexton in 2012, a gluten-free catering and artisan baking company. Alongside running his own business, Tom is now turning his considerable talents to tailoring delicious recipes for Peas & Figs, who are proud and excited to have him working with us as one of our resident chefs.