Flour and Spoon is proud to introduce

SAM GODFREY :

Cooking has been my life from the very beginning. By 15 I had already gained my Level 3 Professional Cookery Certification, and at 16 years old I joined the British Army a a Combat Chef. For the next 10 years, the kitchen was my post on the front lines from field kitchens in war zones to banquets in royal palaces. I pushed myself further than standard chef`s path, completing both Commando training and Low-Level Parachute training, experience’s that demanded the same resilience and precision I bring to my food.

Those ten years gave me more than just discipline, they gave me a passport to the world of food cuisine. I cooked on operations across the globe, serving soldiers in the harshest conditions, feeding generals and dignitaries and even having the honour of preparing food for Her Majesty the Queen.

Along the way, I competed in prestigious culinary competitions , representing the Army against some of the best chefs in Britain, and later refined my craft in a Michelin-starred restaurant.

My travels have taken me far beyond the barracks and fine dining kitchens. From spice markets to street stalls, I have gathered recipes, techniques, and stories that now inspire every plate I put down.

The Supper Club is where it all comes together , food with soul - forged through discipline, adventure and a love of bringing people together around the table.