Tom Westerland

The Climb

Technique and repetition sit at the base of Tom Westerland’s training. At CAVC (Cardiff and Vale College), the work was grounded in the sort of kitchen discipline that shapes pace, control and clean flavour. That foundation runs through the rest of Westerland’s CV, where the through-line is not theatrics but precision. Service roles at the Brasserie at Lucknam Park in Wiltshire and Ember at Crockers in Henley-on-Thames sharpened that approach in kitchens where timing and detail carry weight. Later appointments as head chef at Knipe Grill at Gilpin Lake House, chef of Gut Steinbach, and head chef of Millbrook Inn show a chef moving across different rooms without losing the same direct hand.

Today

Ingredient-led cooking defines Westerland’s work at Gut Steinbach in Reit im Winkl, Germany. The plates stay close to the centre: direct, controlled and built to let each part hold its place without clutter. The interest is in restraint, and in how a small shift can keep a dish from settling into the expected. Fish, dairy, tomato and spice are all asked to carry their own weight. The granola brings texture, the cumin brings warmth, and the result stays clear rather than overworked. That kind of construction is central to Westerland’s voice: simple, flavoursome and slightly twisted. The emphasis is on contrast as much as comfort, with familiar ingredients arranged to give a plate a neat, considered edge.

Signature

Tom’s signature dishes include God Save The Queen and grilled mackerel, heritage tomatoes, and ricotta and cumin granola. One carries a sharper note of personality; the other is built from freshness, creaminess and crunch. Together, they point to a kitchen language that keeps the base familiar while using one well-judged detail to change the frame.

In Their Words “I enjoy cooking simple, flavoursome food with a twist.” That line reads as a working brief rather than a slogan. It sets out the terms of Westerland’s cooking plainly: clarity first, with enough difference to stop the plate from feeling routine. The appeal is in the balance between directness and restraint.

Recognition

Tom’s honors include National Chef of Wales (2018), a recognition that sits within a career shaped by movement, discipline and a clear cooking style.