Paul Smith
Co-Proprietor

Paul, a successful businessman in a wide variety of fields has been involved with Thackeray’s since he and Richard began the company back in 2001.

The perfect foil for Richard their partnership has withstood the test of time and the pair continue to forge new and exciting ventures in the catering field. A Kent resident Paul is passionate about delivering the complete customer experience, ensuring all elements are perfectly packaged.

Watch out for future initiatives from the Perfect Group stable as the team strive to deliver ever more opportunities to consume the finest quality products available.

Gary Beach
General Manager

His impeccable pedigree refl ects his innate politeness and his desire to please the people who come to, what he regards as his very own restaurant.

This approach to service started from a young age when Gary began his career working with quality hotels and fi ne dining restaurants in east Sussex. Like many good and aspirational managers he has worked his way up.

Displaying commendable loyalty and showing the necessary attribute of straightforward hard work, Gary helped improve the performance of Horsted Place before the call came from owner chef Richard Phillips to come and further develop his skills at Thackerays. It is Gary’s ambition to ensure that the quality of service refl ects the quality of food served by the team.

Come along and be assured of a warm welcome by Gary and his team who know how to ensure that the service is discreet yet effi cient.

Chris Bower
Head Chef

After spending most of my early year’s eager to make jam tarts & cakes at my mother’s kitchen table it seemed only natural to go into the catering industry, I think I have this natural ability for working with food from my granddad, who worked at his butchers shop in Thornborough, Bradford. After going on work experience at the age of fi fteen to Hughes bakery in Bradford my mind was made up “catering was the trade for me”.

The bakers there were such a laugh, being the new temp meant the customary locking in the freezer & often making me the butt of their jokes with long stands & bubbles for spirit levels. At the age of sixteen this all ended when I started my fi rst real chef job in a well established local restaurant in Heaton Bradford.

The chef born & trained in London gave me no opportunity to play around & had me on the starters within a few days. I had no option but to work hard. After a while things moved on, Bradford didn’t have enough to offer so a college friend & I decided to move down to London in 1993. It was only supposed to be for a year at fi rst but as time went on it became obvious this would be a long term thing. Working with people like Anthony Demetre, & at places like the Ivy soon gave me inspiration & taught me the necessary discipline. I never really knew much about the popular chefs at that time but one thing I did know was that I liked what I found & wanted to learn as much as possible & enjoy myself. The one most important lesson I found during my time in London is a good balance through work & play this is the thing I feel has resulted in me reaching the level of cooking I have achieved & is the reason I want to continue & improve this standard at Thackeray’s.

Emilie Dupuy
Assistant Manager