Say hello to Captain of the kitchen, Head Chef - Connor Black
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Connor Black has joined our team as head chef, here at Tom Kerridge’s Bull & Bear restaurant located in Manchester’s luxury boutique Stock Exchange Hotel.

Arriving in Manchester from Marlow, Connor was previously Sous Chef of Chef Tom's The Hand and Flowers and also head chef at The Shed, its intimate 10-cover private dining room.

Bull & Bear is Connor’s first full head chef role at the age of 25.

In 2012, Connor wrote a letter to Tom Kerridge at The Hand and Flowers requesting work experience. Following this Connor did a week in the kitchen at the two-Michelin starred pub in Marlow, and impressed Tom so much that he offered Connor a permanent role in the kitchen, where he worked until 2015.

He then spent two years working in Australia in top end Sydney restaurants including Gastro Park, Cirrus and Oscillate Wildy.

On his return to the UK, Connor came back to Tom Kerridge at The Coach in Marlow before joining the openings team for Kerridge’s Bar & Grill. He then returned again to team at the Hand and Flowers.

Now the next step in his career is heading up the kitchen here at The Bull & Bear.

We recently had our Sunday Roast named as ‘the best in the UK’ by Rate Good Roasts. Served by Connor and the team every Sunday as part of ‘Sunday Sessions’ the roast dinner has become a firm favourite at the restaurant since launching over two years ago highlighting the quality food on offer here at Bull & Bear.

Connor’s cooking ethos is aligned with Tom’s to focus on maximising flavour, with minimum fuss where each ingredient stands out.

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Connor said: “I am really excited to be leading The Bull & Bear, I first worked for Tom Kerridge ten years ago and I am thrilled to be heading up the kitchen in Manchester, a city that is thriving as a foodie destination”.

Tom Kerridge added: “I remember first meeting Connor, a little 13-year-old lad with big culinary dreams. I am so proud of what he has achieved already, and with a decade of incredible experience behind him, I know his future looks just as bright.”

Jacqui Griffiths, GM at Stock Exchange Hotel said: “We are delighted that Connor has joined the team at Bull & Bear, and we are looking forward to the year ahead. His experience from kitchens around the world, will bring an exciting new dimension to the venue. In just two years, The Stock Exchange Hotel has established itself as a luxurious oasis in the heart of Manchester and Bull & Bear is an integral part to our success, we are sure Connor will relish leading the kitchen team.”