Meet Our Chefs
Born and raised in the South East, Serin was always ambitious. After securing a Conran Scholarship’, he started his training at the Butlers Wharf Apprentice and Chef School.
With a career progressing rapidly through what was then then the ‘Conran Empire’, he eventually settled at the flagship restaurant Le Pont de la Tour, where a highlight was cooking for Bill Clinton and Tony Blair.
Serin has always had strong links with South Devon, as his family own a farm just outside Blackawton, where they still produce outstanding lamb. The draw became too strong and he finally made the decision to decamp to Devon in 1999.
In 2001, Serin established The Anzac Street Bistro, a much loved and acclaimed restaurant in the heart of Dartmouth. Along the way, he played a huge part in making The Dartmouth Food Festival a nationally renowned event: today, he continues to play an crucial role as ‘Festival Executive Chef’.
After 13 great years at Anzac, Serin decided a new direction was on the cards and Dartmouth Fine Foods was launched with his long term friend Simon.
“I love working with food and have always got a massive sense of satisfaction out of people enjoying my food and having fun. Food and entertaining should be fun, and I believe we offer a locally unrivalled service, with a huge eye for detail”.
The food industry has been in Simon’s blood since childhood, as the family business was commercial butchery, and it was here he learnt to wield a knife in the school holidays.
After leaving school, Simon gained degrees at The Royal Agricultural College Cirencester in Land Management and Cranfield University in Marketing.
Over the intervening years, he has worked in farming, wholesale, manufacturing, retail and catering – quite literally from one end of the industry to the other.
Simon and wife Marcelle moved to Devon in 2000, where they opened the very successful Smith Street Delicatessen in Dartmouth. They ran the deli for 14 years - with an enforced break of two years after ‘The Great Fire of Dartmouth’ in 2010. It was during this period that Simon worked with Serin - and the seed of Dartmouth Fine Foods was planted.
Simon, along with Serin, was one of the founding fathers of ‘The Dartmouth Food Festival’, and remains a director and key figure in the organisation.
Freezing food means that we do not need to add any artificial preservatives or chemicals. We freeze our meals within minutes of cooking them and so they always remain fresh, nutritious and of course are easy for you to cook at home!