Chef Graham Floyd grew up in a travelling circus before settling in Blackpool living with his Nana. Watching her cook every day inspired Graham to work in the hospitality industry. He began his training at Blackpool & The Fylde College whilst working in a local Bakery and an Italian Restaurant.
Graham finished his apprenticeship with Twelve Restaurant before moving on to work at Holbeck Ghyll Ambleside, Red Hall Bury and open a brand new hotel built inside Blackpool Football Stadium. Graham jumped at the chance to return to Twelve at the helm under the guidance of chef patron Paul Moss and wife Caroline.
At Twelve, they currently hold 2 AA Rosettes and a Michelin Bib Gourmand, taking neighbourhood cooking out on the road with them to the likes of Blackpool Tower Ball Room, Blackpool Winter Gardens, The Great Hall at Mains, Browsholme Hall and Fleetwood Town VIP Hospitality to name a few. Catering for numbers of 1000+ most weeks can be quite a challenge but with the help of their new Vortice Immersion Circulator, they relish the challenge.