Les Carmes Cuisine


James started as a commis chef when he left school at 16 years old under the guidance of two star Michelin chef Martin Blunos in Bath, at 18yrs he left to join Raymond Blanc in Oxford where he furthered his career. 

Recently he has spent time working in a one star Michelin  restaurant locally in France before returning to England  as Martin Blunos's assistant in the kitchens of the Lygon  Arms Hotel in Worcestershire where he was an integral  part of Martins team who were awarded a coveted Michelin Star for 2005.

James has created new ideas for traditional  Provencal dishes, offering guests fine quality dining at reasonable prices, for those who enjoy French gastronomy.

Shopping at local farmers markets enables him to buy the best quality produce, as well as having access to our fully stocked Escargot park, here at Les Carmes.

Fish from the quay in Marseilles ensures the freshest produce to be enjoyed in our traditional courtyard setting, where outside dining under the stars on a warm evening closes the end to a perfect day in Provence.