Wayne Thomson – Chef/Proprietor
Born in Falmouth, Cornwall Wayne spent his formative years in Warwick where his parents ran a pub giving him an early insight in to the Hospitality industry. After leaving school Wayne spent three years training at Stratford upon Avon College before moving to London to work in some of the most prestigious establishments in the capital; The Savoy, Claridge’s, Monte’s of Sloane Street and L’Odeon, working under culinary luminaries John Williams, Alain Ducasse, Bruno Loubet & Anthony Demetre. On returning to the Midlands Wayne honed his kitchen management skills taking his first Head Chef role at Nailcote Hall Hotel in Berkswell before taking over the reins at Stratford’s celebrated Welcombe Hotel. A stint at The Wood at Rowington gave Wayne a taste of the Gastro Pub market and this was followed by a move to New Hall Hotel near Sutton Coldfield where he spent four years as Head Chef.
A seasoned competitor, Wayne has reached the Semi-Finals and the National Finals of both the National Chef of the Year competition and The Roux Scholarship as well being awarded The Annual Award of Excellence by The Academy of Culinary Arts.
Now Wayne is realising a lifelong ambition to own and run his own restaurant in the town where he has spent so much of his career.
His philosophy on food is simple: “work with great, fresh produce and work in tandem with the seasons. Work with passionate and like minded producers and suppliers. Most of all make the most of the bounty of fantastic produce available in this Country and never be afraid to let the ingredients speak for themselves.”
Matt Hiscox – Restaurant Manager
Originally from Cheltenham, Gloucestershire Matt says that Hospitality is “in my blood!” his father devoted a lifetime to the Hospitality Sector within the Merchant Navy. Matt started out in the kitchens of a renowned local restaurant – Morans Eating House, firstly as a kitchen porter, he quickly progressed to become a Chef on the Larder section but he felt his future lay front of house. Inspired by his time at Morans, Matt enrolled on Hospitality Management Degree at Bournemouth College, graduating with a Ba Honours. The course included a year placement within Industry; Matt spent this at Blunsdon House Hotel in Wiltshire working in every area of the Hotel’s operation.
Upon graduation Matt joined the team behind the chic and fashionable Hotel Kandinsky in the Montpellier district of Cheltenham, quickly establishing it as the destination fine dining Restaurant in the area. When the management team decided to relocate to the midlands with the brief to restore and rejuvenate an elegant yet tired 12th century Hotel Matt jumped at the chance to be involved and so he joined the team at New Hall Hotel. Here Matt was manager of the Hotel’s Terrace Room, a relaxed and informal English take on a modern Brasserie style operation. It was here that he first worked with Wayne, forging a relationship built on shared passion for great food and wine as well as a mutual respect for each other’s role in the business; an ethos that they now transferred to No9. Church St. As Matt says: “We care about the food and where it comes from, the same applies to the service style; we love our customers to have a great time where the atmosphere and service is relaxed and comfortable but at the same time being 100% professional.”