Head Chef Sean Kyle brings more than 25 years of experience to The Bourne Grill, with a career that has taken him from Michelin-starred kitchens to the England national team.
He has worked alongside some of the most respected names in British cuisine, including Michael Caines, Michel Roux and Raymond Blanc, and has spent more than two decades cooking for the Football Association and professional clubs, including Wolverhampton Wanderers and Manchester City. Most recently, he led the kitchen at Novotel Hotels in Birmingham.
Having cooked around the world and worked in a wide range of kitchens, Sean now brings that experience to The Bourne Grill, focusing on quality ingredients, proper cooking and food people want to come back for.
We sat down with Sean to talk about his career, his cooking, and what guests can expect when we open our doors.
What can guests expect from the food at The Bourne Grill?
Good, simple cooking done properly. For me, it always starts with the suppliers. We’re only as good as the produce we receive, so we work with people who really care about what they do. My job is to respect that, bring out the flavour and use my experience to make sure people feel they’ve had a great meal and value for their money.
What’s your favourite dish to cook and why?
I love all sorts of food, to be honest. I enjoy Asian flavours, and I like the street food scene at the moment as well. Right now I’m on a bit of a health kick, so it’s a lot of veg and protein for me!
But I just enjoy cooking anything that’s fresh and full of flavour.
What ingredient could you not live without?
Salt. Unfortunately, everything needs it in moderation!
What has been the highlight of your career so far?
I’ve been lucky enough to cook for some amazing people over the years. One of the stand-out moments was cooking for the King of Spain when he visited Birmingham.
He came to Birmingham to buy a gun, as the city has some of the best gunsmiths in the world. I was working at The Bay Tree at the time. Security shut the restaurant for the visit, so I only had two tables that night – one for him and one for the security team, which was a bit surreal. I’ve also cooked for a former Prime Minister, which was pretty cool.
If you’re not dining here, where do you like to go out for food?
I try to get out when I can, but I don’t get as much time as I’d like. I still keep an eye on what’s going on, though. The food scene in Birmingham has really grown over the years, and it’s great to see so many places doing well and trying new things.
What inspired you to become a chef?
My mum was a terrible cook haha. That’s honestly what started it! But I love cooking for her now, and I know she appreciates it.
Which dish on The Bourne Grill menu are you most excited about?
The inspiration for the menu comes from Adam, our owner. He’s really passionate about the direction we’re taking, and the menu will grow and develop over time.
But I’m really looking forward to the roast dinners. You can’t beat a proper Sunday roast, and I think ours will be one people come back for again and again.
How has your experience with the England team and top restaurants influenced your cooking?
My time with the FA was fantastic. I was one of the first performance chefs, which meant working in all sorts of kitchens, sometimes ones you’d never seen before, and still having to deliver every time.
You learn to adapt quickly, stay calm and focus on getting the food right. I also got to work with some great people and even a few of my football idols like David Platt, Stuart Pearce, Gareth Southgate, Roy Hodgson, Lee Carsley and Aidy Boothroyd, which was a real privilege.
What made you want to join The Bourne Grill?
The general manager, Simon, if I’m honest. We’ve known each other since we were about 11. When he told me about the project and how passionate Adam was about creating something special, it felt like the right time. It’s not often you get the chance to work with old friends on something new, so it was an offer I couldn’t refuse.
We’re very proud to be opening in Wombourne – what’s the best thing about the West Midlands?
(Other than the legacy that is our orange chips and pork scratchings, of course!)
The people! I know the area well from working here before, and it’s great to be back. Hopefully, we’ll see a lot of familiar faces coming in and leaving happy.
It’s clear Sean brings a huge amount of experience to the kitchen, and we’re looking forward to sharing what he and the team have been working on.
Joined by Sous Chef Craig Hester, whose previous roles include Head Chef positions with Wagamama and the Whitbread Group, Sean will be heading up the kitchen team as we prepare to open this month.
Table bookings will soon be live, so keep your eyes peeled and sign up to our newsletter for further updates.