Dave Mothersill has been working in the industry for a total of 16 years. He started his career in his home town of Harrogate at a family run fish restaurant called El Pescardo. From there, Dave moved to Oxford where he became a Sous Chef at a small gastro pub where he spent 4 years learning to hone his skills. Brighton was the next stop for Dave who worked at Hotel Du Vin and Havanas before landing a role as Chef de Partie at Terre Terre. There he quickly moved up to Junior Sous Chef where he spent 4 fantastic years. Dave’s first Head Chef role was at The Real Eating Company where he spent 1 and a half years.
After this, Dave joined the revered Ginger Pig as Sous Chef before becoming Head Chef shortly after. Having spent 4 years at The Ginger Pig, Dave realised it was time for a change which is when he got in touch with Razak Helalat, owner of the already successful Coal Shed restaurant in Brighton. Plans were underway for the launch of sister restaurant The Salt Room on the seafront and Dave was immediately sold! Dave is currently joint Head Chef at both The Coal Shed and The Salt Room - gourmet steak and seafood restaurants. Highest quality ingredients, locally and sustainably sourced where possible, and expert cooking have put both of these restaurants firmly on the map!
THE SALT ROOM
106 Kings Road, Brighton, BN1 2FU
Telephone 01273 929488