Tom is a chef born and bred in the North East of England. He, and his Elder Tree brand, have partnered with Brinkburn since 2024.

Tom’s years of experience include time at Northumberland’s Michelin starred Pine (voted one of the UK’s top 10 restaurants in 2026 by Squaremeal), London’s Michelin starred Portland and cooking privately in luxury chalets in the French Alps.

Brinkburn Foraged.
Tom focuses on foraging and cooking with rare and unusual ingredients from Brinkburn’s 50 acres. Additional ingredients are grown in kitchen gardens, or are sourced from the best farms around the UK. Any and all animal products used by Tom at Brinkburn come exclusively from higher welfare, sustainable sources.

The Most Important Ingredient of All… Is Time.
Sometimes, searing fresh root vegetables over an open flame at Brinkburn’s outdoor barbecue can take seconds. On other occasions, gathering and reducing syrup from Brinkburn’s silver birch trees takes a little over a year.

The most important ingredient of all. In anything Tom creates. Or anything Tom’s ever created… is time.

A perfect match for Brinkburn’s ‘Unhurried Means Unmatched’ heart.

Sample Menus.
You can take a look at Brinkburn sample menus here. Though do keep in mind that – quite rightly, we believe – no two wedding or retreat menus will ever be the same at Brinkburn. Every menus is designed for you – and with you.