Our projects

Truffles Restaurant & Parkville Hotel (Chorley, UK)

Role: Owner / Head Chef | 2003 – 2017

For 14 years, James successfully owned and operated Truffles Restaurant and the Parkville Hotel, a multi-venue establishment that combined a restaurant, café, hotel, and salsa club.

• Recognition: Consistently ranked #1 on TripAdvisor and featured in Lancashire Life and on BBC Radio Lancashire.

• Operations: Managed full-service hospitality across dining, accommodation, and events.

• Innovation: Created seasonal menus balancing British classics with modern influences.

• Leadership: Built and trained multi-department teams, developing a reputation for warm service and consistency.

• Legacy: A destination venue for locals and visitors, blending food, culture, and entertainment.

Role: Founder

Britalian Kitchen (Bangalore, India)

Role: Founder / Head Chef | 2019 – 2021

James launched and led Bangalore’s #1 British restaurant (TripAdvisor) with a unique “Britalian” concept — blending British comfort food with Italian culinary finesse.

• Concept: Introduced a British–Italian fusion menu with a Chef’s Tasting Menu that won critical and customer acclaim.

• Impact: Achieved a 4.7+ Google rating and became a top-rated dining spot in Bangalore.

• Leadership: Built and mentored a 16-person team, adapting training and operations to local market needs.

• Innovation: Balanced authenticity and creativity — reimagining classics for an international audience.

• Legacy: Established a strong reputation for British cuisine abroad, proving demand for cross-cultural concepts.

Brioche Bloom (London, UK)

Role: Founder | Present

James’s latest project working on is Brioche Bloom, is a creative artisan bakery & café in London with a signature “lotus brioche” concept.

• Concept: Handcrafted brioche petals layered into “blooms” with both sweet and savoury fillings, paired with signature butters.

• Innovation: Introduced Cromboloni rolls (croissant + bomboloni hybrid) as a London-first, alongside a brunch-forward bakery model.

• Operations: Designed a hybrid service style (counter order, table delivery) to balance takeaway efficiency with dine-in comfort.

• Audience: Attracts students, families, tourists, and foodies with its artisanal brand tone.

• Vision: To scale the concept into a recognisable London food brand that bridges bakery and restaurant.