Assembelly

About

Chef Toby Bradley-Watson set up Assembelly in April 2018, to showcase the best local produce on the south coast and in Wales at food festivals across the regions. Toby Bradley-Watson grew up on the coast of Pembrokeshire, Wales and has a passion for cooking simple, locally-sourced food from scratch.

Assembelly has an ever-changing menu to reflect the flavours, produce and culture of the local area. No two days will be the same — sourcing and foraging local produce is the ethos of the business.

“Understanding the grain that the chicken has been fed on, the grass the goats have eaten, the farm the animals have lived on — the culture around the food that we eat — is crucial to me, because if you don’t know the source of your food, you don’t know what you’re putting in your body or how to make the best of the flavours and show it off at its best,” he says.

Before setting up Assembelly, Toby worked at restaurants around the world. His last position was a two-year stint as head chef at Rick Stein at Bannisters just outside Sydney, in Australia where he won a Hat.

His love of food — and seafood — stems from growing up on a smallholding by the sea with a mother and aunt both involved in the catering industry. After taking a degree in yacht design and manufacture, he changed career to follow his passion for food and qualified as a chef at Ballymaloe School of Food and Wine, studying the slow food philosophy.
He has worked at Rick Stein’s flagship seafood restaurant in Padstow, on private superyachts from Abu Dhabi to Germany, on a grouse moor in Northumberland and vineyard in Australia before being headhunted for Bannisters.

Toby Bradley-Watson has worked with top-name chefs including Pierre Koffemann, Mark Edwards, Marcus Wareing, Tom Kitchen, Tom Aitken and Rick Stein.

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