& THE TEAM
Kurt was born into the Catering industry with father being Head Pastry chef at THE MIDLAND HOTEL in Manchester. His parents started a small cafe in 1972 which quickly thrived due to his fathers patisserie expertise and the determination of his wife, Jaqueline.
Three years later it was time to find something bigger and THE COPPERFIELD RESTAURANT, DISLEY was born in the shell of a disused CO-OP supermarket. Kurt spent much of his teenage years washing up and picking up tips from Chefs.
At 16, he left Manchester to start an apprenticeship at the two Michelin star CONNAUGHT HOTEL , Mayfair London under the guidance of Michel Bourdin. After three years in the capital it was time to taste France with a three month stage at RESTAURANT PIERRE ORSI in Lyon.
In 1984 Kurt came back to England to help in the family restaurant when his youngest sister was born and mother had to take a brief rest. In March it was back to France and LA RESERVE in Pessac, before a promotion to RESTAURANT DUBERN in Bordeaux.
Following his return, Kurt spent fifteen years working with his parents in the family restaurant picking up awards on the way. "My father was more interested in the customers than any food Guides". This was a winning formula for him and the place was packed!
After his parents retirement, Kurt and partner Sheena carried on the Copperfield for a further three years before deciding to open a small bistro KURT'S OF BRAMHALL.
Following eight years in Bramhall, Kurt felt he needed to re-inspire himself and worked with a much younger but highly talented Chef called Marc Mattocks. "He was an inspiration, after spending years teaching other people, its quite refreshing to start learning again". Together with Barry Lavin, they catered for some of the most prestigious events in Cheshire at most of the large stately homes.