Tim brings an elevated menu to Smiths second-floor restaurant, with a focus on sustainable, British produce, blended with flavours of his heritage.

Specialising in wood-fire cooking, Tim first discovered his love of cooking from an early age whilst watching his mum and aunt operating a hole-in-the-wall restaurant in his hometown in Manila.

He moved to London to launch his career working across kitchens in the capital, which included Jamie Oliver’s Threadneedle street restaurant, along with Caravan and Bonnie Gull, working his way up to sous chef within Jason Atherton’s The Social Company.

He commented: “I am excited to have joined the team at Smiths of Smithfield ahead of the busy festive period. Working alongside the kitchen team, we are putting the spotlight on seasonal British produce, whilst incorporating authentic flavours and techniques from my home country to create an exciting menu.”