He spent some time in his early teens at Congham Hall working for the Forecasts. Following formal training Aaron went on to work at Rococo's in Kings Lynn under Nick Anderson and was part of the team that helped earn Nick Anderson his first Michelin star. Aaron then went on to work in one of Liverpool Streets top Brassieres.

On his return to Norfolk aged 19 Aaron has worked right from Chef de Partie to Executive chef, including just over 12 months as Head of Pastry. This realised his ambition of running his own kitchen aged just 26. Described by Paul Whittome, owner and proprietor as 'an outstanding, talented chap', his time at The Hoste Arms has given him opportunities to travel to some of the finest restaurants in the world which he feels has aided the imaginative menus he creates.

Always using the finest ingredients Norfolk has to offer, such as Holkham venison, Ryburgh 'perfick' pork, Brancaster oysters and mussels and 'Letzers' oak smoked salmon and kippers. Paul Whittome, has invested time and money into making The Hoste Arms kitchen one of the best equipped in the country including the worlds biggest Aga which was a bespoke design for The Hoste Arms.

Contact: 01328 738 777 www.hostearms.co.uk