Troy

Sous Chef

Troy began his career as a Chef in New Zealand, gaining experience working in a variety of different restaurants and cafes before moving to the UK. After spending some time in the Fine Dining sector, followed by a year in South Africa, Troy returned to the UK and joined our team in 2013 - working at sister venues Priston Mill and Coombe Lodge. 

Troy is an incredibly talented Chef, always experimenting with new ideas and food combinations, and he's also Ben's right hand man! 

When Rockbeare Manor opened in Exeter, Troy made the move and settled with his family in Devon, a place which reminds him so much of home in New Zealand. In his spare time Troy weight trains, spends time with his family and enjoys watching the Rugby whilst having a few beers at Sandy Park. 

Most memorable moment: Marrying my beautiful wife at Rockbeare Manor – it was the perfect day!

Random fact about you: I once boiled eggs for King Charles!

Favourite dish to cook: I love the slow process of making stocks and sauces and drawing out flavours from a combination of different ingredients, but most of all I love cooking for my kids.