ABOUT US
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 has spent the last four years as Head Chef. 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.”
Dan Robinson – Chef & Co Proprietor
Born in Birmingham and raised in Solihull, Dan’s first insight into the Hospitality industry was at his Uncle’s Restaurant in Wells in Somerset where he worked through the summer months. Moving onto study at Stratford upon Avon College for three years; whilst attending the college Dan took a part time position at Nailcote Hall Hotel. It was here that he was to first work with Wayne Thomson. After leaving college and Nailcote Hall, Dan moved to London to work at Claridge’s under the guidance of John Williams. A return to the midlands came when the opportunity came to work at the 1 Michelin starred Mallory Court Hotel under Chef Simon Haigh; the time spent at Mallory was to really fine tune Dan’s culinary abilities and developed a real understanding of the flavours in food.
For Dan, a lifelong dream was to be a ski instructor in the Austrian Alps and when the opportunity arose he jumped at the chance. Intending to be there only for one season he got the bug and stayed for nearly three years working in the summer months for TUI Resien as a chef trainer.
On his return to the U.K Dan came back into contact with Wayne and joined him in the kitchens at New Hall Hotel, Wayne offered him the position to run the fine dining section of the kitchen at New Hall. As time passed the entrepreneurial spirit developed in Dan and so he went on to setup Robinsons Catering, one man and his van selling sandwiches to local business; soon realising there was a huge market out there for contract catering he ventured into the corporate market. Dan now employees up to ten staff at his site in Birmingham serving a wide variety of foods from Nursery School meals to canapé parties, corporate lunches and hot and cold buffets. Dan’s passion for success is shown in the care and attention he delivers when cooking, ultimately believing in fresh, good quality local ingredients. Dan will bring these beliefs to No9 Church St, where he is after the same.
Matt Hiscox – Restaurant Manager
Originally from Cheltenham, Gloucestershire, Matt grew up around hospitality with his dad devoting a lifetime to this 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 both Wayne and Dan, 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 intend to transfer 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.”