At 16 years old, Brett Sutton was training as an accountant and working part-time as a kitchen porter, but loved the culinary world so much that he felt compelled to change career paths. He soon emerged into the world of cooking at the Michelin starred 36 On The Quay, and between ages 22-30 he made the regional and national finals of the Roux Scholarship seven out of eight times. He later moved to the West Country, where for eight years had been the head chef of a well-respected Dorset hotel until he decided to open his own kitchen. He now runs The White Post in Rimpton with his wife, Kelly, and their two young boys and has earned the venue Michelin recognition in its first year.
Brett is an arbitrator for the ‘Great Taste Awards,’ a judge at ‘The World Cheese Awards,’ and ‘Taste of the West’ awards, and can be seen at many Dorset and Somerset food festivals showcasing his “reputation for quirky and technically skillful food.”