Merrick Webber

Bio

Merrick's love of food and cooking started in his young teenage years, watching cooking videos at home and replicating simple dishes for the family. At age 19 he started his cooking apprenticeship under Andrew Dixon of 'Andrew's on the Weir' in rural West Somerset. Under Andrew he learnt the importance of great ingredients and how to utilise their flavours and freshness. On finishing his apprenticeship he moved up to the cotswolds working at a two rosette restaurant, and within the year found himself the youngest chef in the kitchen and also in charge after the head chef left. Now he's in charge of his first restaurant, 'The Culbone Stables' Merrick is looking forward to using local and seasonal produce and creating an experience that diners can't forget!