Our story 

Head Chef Alex Yates, aged 25, trained at Westminster Kingsway College and honed his skills at The Goring Hotel under chef Shay Cooper, experiencing Michelin-standard cooking.

General Manager Grace Yates, aged 23, has a passion for food, wine and cocktails while also having a passion for creating memorable experiences for guests. 

The two together could never have realised the significance of cooking for 8 strangers at 18 and 19 years old, and what would lead them to their day to day reality of running a restaurant and kitchen together.

The Yates family's connection to food and drink spans generations, with Alex's father, David Yates, having a background in running bars across London and sourcing wines as a Wine Merchant for Balls Brothers of London.

In 2020, the Yates family took over Bowleys at The Plough, as a community-owned and family-run restaurant in Trottiscliffe. Despite challenges during lockdown, they transformed the venue into an inviting space with a 22-cover restaurant, offering carefully crafted dishes.

The kitchen team, led by Alex, includes Sous Chef Megan Drayson, 21, and Chef de Partie Kyle, 21. The front of house team, led by Grace.

the nursery

Located in Trottiscliffe, The Nursery has been a cornerstone of the community for years; renowned for it’s dedication to growing quality vegetables and fruits. The produce has long sustained the village, embodying a rich agricultural tradition.

At Bowleys, we are fully committed to preserving The Nursery’s history by continuing to cultivate fresh ingredients for our dishes & garnishes.

We are constantly working on reducing our environmental impact and strive for long-term sustainability.

The plough

Sitting on a quiet lane in a quintessentially English village, The Plough history dates back to 1483, and its community rallied to save it from property developers in 2017, purchasing it for £450,000 and refurbishing it with the help of 120 villagers.