Culinary Experience

Manchester born and bred, Johnny began his career working with Paul Kitching at his acclaimed restaurant Juniper in Altrincham, before heading to Cumbria, Edinburgh and finally settling in Sussex in 2012, working as sous chef at the Michelin starred restaurant Matt Gillan @ The Pass. In 2017 he took the reins at Pascere in Brighton as Head Chef to much acclaim. Most recently he has headed up the fine dining restaurant AG’s at Alexander House Hotel retaining its 3 rosettes for the last 3 years.

Johnnys cooking style is to combine creative brilliance with strong ethics. He creates captivating menus using British produce in the peak of its seasonality. His cooking is driven by the desire to celebrate the vibrant diversity of UK’s countryside, coastline and producers, creating plates which sing of the seasons. Johnnys food is intrinsically linked with seasonality, native British ingredients & the close working relationships he has built with suppliers. Hearing and seeing first hand the dedication, passion and effort that goes into creating their products. He takes that same care and attention, and using his expertise to showcase this produce through his food. Johnny is thrilled at the opportunity to open Tern, and driven to create an experience that is sure to delight and surprise guests in equal measure.

“Cooking that can stand shoulder to shoulder with the country’s best” - Tom Parker-Bowles

“No messing brilliance” - Marina O’Loughlin

“The only pudding I’ve ever eaten in my life that I’d want to eat again”- Giles Coren

Restaurant

Tern is a produce lead restaurant, where guests can enjoy the highest quality of food, showcasing the very peak of seasonality. Responsible sourcing from British growers and suppliers, and sustainable practices are core to the ethics behind both the food and the experience. Johnnys menus change frequently to reflect the ever changing agricultural year. Guests can relax and enjoy informal, but slick service. Tern is about laid back, accessible fine dining with no dress codes or formalities. Just book your table and come hang out, let us make a memorable experience for you in this stunning location.In addition to his professional endeavors, Will is actively involved in the TEDx community, sharing his enthusiasm for ideas that inspire change. A lover of travel, culinary experiences, and Spanish wines, Will’s appreciation for culture complements his business acumen, shaping an approach to life and work that is as refined as it is ambitious. He and Dani aspire to expand Val Collective’s impact both nationally and internationally, all while splitting their time between the U.S. and Sweden—staying connected to the places that have shaped their journey.