ALBERT'S TABLE

JOBY WELLS

HEAD CHEF & OWNER

Despite studying for a degree in engineering, Joby knew it was not what he wanted to do with his life, and set about pursuing another career path.

"I have always loved eating and my parents used to breed the odd pig or goat for the table, so I was lucky enough to grow up with good food. I decided I wanted to learn more about cooking, so I took Tuesdays off from University to go to catering college. I soon found that I loved being in the kitchen and knew this was the job I wanted to be doing".

After graduating in 1999 Joby went out and got a job in a kitchen. Since then he has worked at some of London's best Michelin starred restaurants including The Square, The Orrery, Zafferano's and La Trompette.

"For me good food is all about the ingredients, and I don't mean the truffles and the foie gras. If you spend a little time and effort getting good quality meat, fish and veg then even the lowliest ingredients have the potential to produce a great dish at a sensible budget."

Albert's Table uses only the best possible produce, and shows it the respect it deserves.