Our Story

Before the knives and copper pans, there were guitars and amplifiers. Henry Rundell began life as a touring musician, recording and performing with some of heavy metal’s biggest bands. Years on the road taught him rhythm, resilience, and how to read a crowd, the same instincts that now drive his cooking. Even during those long tours, he found himself drawn to the pulse of professional kitchens, the noise, the heat, the creativity.

 

When the time came to trade the stage for the stove, he dove in completely. From washing dishes at The Arab Boy in Putney, to the chaos of the Rock & Roll Troubadour Club in West Brompton, and the refinement of Annie’s of Barnes, Henry learned every facet of kitchen life from the ground up.

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Taking the helm of rural gastropubs in South Wales gave him a new stage, one built on honest food, teamwork, and local pride. Eventually, Devon called. At The Lamb in Sandford, Henry rediscovered the joy of true community cooking and forged his connection to the region’s incredible produce.

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Today, as Chef Director of Henry’s Kitchen Catering Services, he brings that journey full circle, combining the energy of a performer with the precision of a craftsman. His catering celebrates local ingredients, heartfelt service, and the belief that good food, like good music, connects people in the moments that matter most.