Skip to main content
Thackeray's
The Thackeray's team
The Thackeray's team
Book a table

Our Team

Gary Beach, Director

Gary Beach, Director

Gary manages the front of house and bar offering at Thackeray’s, working closely with the kitchen to ensure the experience is exemplary throughout.

Gary ended up in the restaurant industry entirely by accident. Having worked at a bakers through his school holidays he developed a keen interest in food, which later fuelled a passion for catering. However it was working in pubs & bars which really ignited his desire to pursue catering as a career.

Gary worked his way around the country in a variety of bars, clubs & restaurants until finally returning to the South East to help a friend run what turned out to be a very successful restaurant. When this was sold he moved into country house hotels as this seemed to be the best stepping stone to progress his career. However, Gary always saw this as a step on he ladder rather than a destination and when the opportunity came up to join Thackeray’s, alongside one of the best chefs in the South East, he took the opportunity with both hands. He’s now been here 10 years.

“What makes Thackeray’s stand out is our dedication to ‘the experience’. A lot of places will focus on one or two aspects of the offering, but not many are truly customer centric in every respect. That’s what we try to do.”

Shane Hughes, Head Chef

Shane Hughes, Head Chef

Our Head Chef Shane Hughes started humbly as the resident child chef at home, and it was there that his dreams of a career in food and cooking began.

While the home kitchen was a good starting point, he was eager to progress and when an opportunity arose to train at the nearby Hartwell House he jumped at the chance. From there, he spent his formative years learning the basics of French cookery in a beautiful historic hotel and spa surrounded by talented chefs.

But London beckoned, as it does for most young chefs, so he pursued and secured a position working under the legendary Michael Bourdin at the Connaught Hotel in Mayfair. He found himself embroiled in what can only be described as a military-style kitchen, learning the fundamentals of classical cuisine among a huge brigade of chefs. After a time, Shane decided that the best way to further his skills and his career would be to join a more modern and fashionable restaurant that would enable him to keep up with the constantly changing face of the culinary industry. He joined John Burton-Race at The Landmark Hotel, which was at the time one of the finest in London and a recipient of two Michelin Stars.

Moving on in search of something different, he joined the Juniper in Manchester, the North’s Most Highly awarded and quirky eatery. There he learned from a true artist chef – Paul Kitching. Before long another opportunity came along, however, and he signed up to help open a magnificent 5 star hotel in the Cotswolds – Whatley Manor. Under the guidance of Master Chef Martin Burge and the team of dedicated staff the hotel went from strength to strength and continues to be an industry leader, itself winning a second Michelin Star and a handful of other sought after awards.

After this experience, Shane had effectively paid his dues and his first opportunity as head chef came next in a Stunning Hotel called Ynyshir Hall, in the mid west of Wales. It was the only Relais & Châteaux in the Country, delivering the ultimate in customer experience. The beautiful scenery of Artists Valley and outstanding Welsh produce helped Shane to develop his distinctive style of modern world cookery without forgetting his classical roots.

After being awarded his own Michelin Star there, and having served 7 years, he decided to leave Wales to begin at Thackeray’s in May 2014 and has now put his own mark on Thackeray’s food. He has kept us constantly modern, adapting with the times, while retaining our absolute focus on using local and seasonal ingredients and never forgetting what makes Thackeray’s, Thackeray’s.

Alex Gautereau, Restaurant Manager

Alex Gautereau, Restaurant Manager

Alex recently joined us from the prestigious Ashdown Park hotel near East Grinstead, where he worked his way up the career ladder to the position of restaurant manager. Having started his journey at the tender age of 15, Alex studied at one of the best catering schools in France where he achieved exemplary marks. After graduating he worked his way round some of the finest restaurants in France, before moving to England at age 20 with the aim of forging a successful career in professional hospitality. His passion for the industry is evident to any who know him, and his meticulous attention to detail leaves us with little doubt that he will progress to the very pinnacle of our industry.

Consistent quality
Consistent quality
Book a table
Directions