Our Team at The Elder

Mike Robinson

Mike Robinson

Restaurateur and Owner

Mike is one of the UK’s most respected Chefs. A champion of sustainable wild food and game for over 20 years, Mike has helped create and run some of the UK’s most iconic restaurants.

The Harwood Arms in Fulham, London, which Mike Co-Owns, has held a Michelin Star for 10 years – the only pub in London ever to hold that accolade.

The Woodsman in Stratford upon Avon which opened last year immediately won Best new Restaurant in the UK in the Good Food Guide. The Elder in Bath and The Forge in Chester, will continue this tradition and work to establish themselves as truly iconic sustainable restaurants, continuing the use of wild, local, seasonal ingredients combined with incredible hospitality.

Wild food is Mike’s passion – He owns Deerbox.com, which manages wild deer over 60,000 acres of private land and supplies his restaurants with amazing venison year round.

Mike was awarded Champion of Champions in the 2020 Eat game Awards for his unparalleled contribution to sustainable wild food in the UK.

Liam Goldstone

Liam Goldstone

Executive Chef

Born and raised in Essex, my culinary journey began at Thurrock College, where I had the opportunity to experience the vibrant food scene at Stargiers in Copenhagen and the adrenaline of the Le Mans 24-hour race in France.

These early experiences ignited my passion for hospitality and cooking, and I found myself working weekends at the Emirates Stadium, surrounded by the excitement of sports and the aroma of delicious food.

My professional career took off when I joined Phil Thompson’s team at the Auberge du Lac. It was here that I honed my skills and contributed to the restaurant’s Michelin-star status. The precision and creativity required in a Michelin-starred kitchen were exhilarating, and I spent a combined total of 7.5 years between Auberge du Lac and Thompson St Albans, where we earned three rosettes.

However, life is full of twists and turns. I took a leap of faith and left the fine dining world to open a pub with friends in St Albans. The challenges were immense, but the experience taught me valuable lessons about community, simplicity, and the joy of sharing good food with others.

Relocating to Norfolk, I stepped into the role of Head Chef at Morston Hall, under the ownership of Galton Blackiston. Here, we held a coveted Michelin star throughout my tenure. The rugged beauty of the Norfolk coast, the bounty of local ingredients, and the warmth of the community inspired me daily. Cooking became more than a profession—it was a way of life.

Eventually, I embarked on my own culinary adventure, running an establishment with my partner. Within just eight months, we earned a spot in the Good Food Guide’s top 100 local restaurants. Our menu celebrated the best of British ingredients, sourced locally and prepared with care. From ox liver with braised lentils and pancetta to skate with crab, cucumber, and dill salad, our dishes reflected both tradition and innovation.

At The Elder & Brasserie Beau, where I now serve as Executive Chef, I am excited to work with such a passionate team. Launching both the new Brasserie Beau & continuing the development The Elder restaurant. We continue to champion local produce and our menus evolves daily, guided by the seasons and the availability of ingredients. Confidence lies in simplicity, and our guests appreciate the honest flavors that come from our kitchen.