David Belsey

David grew up watching Delia, Anthony Worrall Thompson and Keith Floyd on TV. This inspired him to take a 12 week course and later an apprenticeship in a hotel restaurant while attending catering college once a week. He has worked in events catering, hotel kitchens and has cooked for Royalty, the rich and the famous before joining Blue Apple in 2010 as a chef manager. His infectious enthusiasm and talent soon became clear and he was happy to support and encourage our other contracts, which led to his role as development chef. David says he “loves that food can be so diverse and subjective. That’s what makes the job so interesting and enjoyable for me.”

In 2018, David’s continued hard work and dedication was rewarded again as he became our first ever Executive Chef, a role which sees him oversee our team of fantastic chefs as well as encouraging training and development and of course, continuing to create interesting and delicious dishes!

However, David’s ultimate claim to fame is that in 1987 he was one of 250 scouts that cooked the worlds’ longest sausage (9 miles) at the St. Johns Centenary Party in Hyde Park and was in the Guinness book of world records.