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Head Chef and Pastry Chef
Luke Butcher was born in Norwich. His passion for cooking developed throughout his childhood.
One of his earliest memories being his trips to Falmouth Market in Cornwall on his summer holidays with his Grandad; buying fish and making homemade chips to go with it; or deshelling prawns, and eating them as he went along!
Luke has been working in Michelin starred kitchens since the age of 15, starting at Adlard’s Restaurant in Norwich before joining Tom Kerridge at The Hand and Flowers in Marlow. Luke worked as Pastry Chef at The Hand and Flowers for five years. He credits Tom Kerridge with giving him the inspiration he needed to pursue the pastry route.
Luke worked for just over five years at the Hand and Flowers, before deciding that he needed to move on to gain more knowledge and work somewhere else. He says,
“I knew I couldn’t stay in one place for the rest of my career, even though Marlow was my second home and I was very happy. My girlfriend at the time (now my wife!) is from Birmingham, so I used to visit very regularly. As far as I was concerned, if I moved to Birmingham there was only one restaurant to work in and that was Purnell’s.”
Luke had already had two fantastic dining experiences at Purnell’s and he knew that Glynn was the person he wanted to work for. Luke joined Purnell’s in April 2010 as Chef de Partie and over the last seven years has worked his way up to Head Chef.
As Head Chef, Luke mans the kitchen from the pass with Glynn. If Glynn is away from the restaurant, he looks after the day to day running of the kitchen. Luke is a stickler for perfection and makes sure that every plate of food that leaves the pass is 100% up to the Purnell’s standard! He also contributes to the menu writing and the development of the pastry section overall.
Outside of work, Luke enjoys going to the gym, playing Sunday league football and running around after his three-year-old son.