Graham Sears MIH

After catering college Graham trained as a chef and worked at the Carlton Club, St James London as a sauce chef, he then went on to become a Chef Manager in London and onto Scotland to manage a shooting lodge.

He spent some time travelling overseas before joining Trust House Fortes Catering as a manager and going on to become a group manager for the Norwich Union Insurance Group based in the city of London.

He formed his own outside catering and restaurant company in the early 1980s based in Surrey and then as chef and owner developed a highly successful restaurant in West Sussex. After selling the business in 1994 he moved to Devon and purchased Holly Farm which was then a stud farm, and created from it a delightful livery and bed & breakfast business, enabling him to combine his catering business skills with his love of animals.