In 2009 Anthony started working in a large hotel in Folkestone in the kitchen and worked up from pot washer to catering in the premier restaurant.
He enrolled at the Age of 48 to Kent College and went through his level 2 chefs training. Anthony completed his training early as he had acquired so many catering skills through his adult life. He was encouraged to immediately go on to do his level 3 training, and during his time at college he had moved on from the Hotel to a Head chef on the outskirts of Ashford. Whilst doing his level 3 Anthony was to meet Lee Moore Butcher and owner of The Butcher of Brogdale, Lee had come to the college at Folkestone to give a butchery class in preparing various cuts of lamb. Anthony was invited to Brogdale for a day course in Pig butchery and it was here that Anthony decided that he would move in to the business of Hog Roast catering, and outside catering specialising in Corporate and Wedding events. As part of his level three training he formed a limited company and started his catering company working out of his home in Folkestone.
The business took off very quickly and Anthony was soon employing a team of staff. At the end of Summer 2012 Anthony had moved his business into a unit at Brogdale alongside his butchers cutting shop.
Anthony has all the qualifications in food hygiene, health and safety and first aid in the work place. Anthony and his team pride themselves in giving a personal service to all his customers.