The chef, Philip Ferguson, started his catering career in 1987 at the age of 13, making sandwiches and rolls for the first sandwich run business in East Ayrshire, Scotland and working most weekends at the family run business, "Susanne's catering". In 1990, Philip left school to do a full-time job placement with the blessing of the school, doing front of house and cooking. He started his YTS scheme in 1991 with one day per week at Ayr's catering college, following in the footsteps of Susanne's first YTS Colin Watson of Providenciales-Turks-And-Caicos.  Duties included cooking and serving at the RAF club in Scotland and also the S.A.L club in Prestwick Monkton with outside catering being the core focus of what we did - fresh, wholesome food delivered to the customer. In 1992 with Philip being 18, his mum put him to work at a Chinese restaurant to broaden his horizons, still keeping him involved in the family business. After a few years away from catering. Philip found himself running the catering for the Byron hotel in Northolt, part of the Hungry Horse group, with Steve and Tracy doing up to 200 covers on a Sunday, still calling his mum for advice. At 23, he became catering manager for the family at Highland meats in Scotland. In the heart of the meat industry was the best education of meat quality and cooking. At 26, Philip branched out and started running a snack bar with his sister at The Grange bingo club in Stevenston while still helping at Highland meats. At 27, bolting on his first restaurant open to the public the Drum lnn Mossblown. At the age of 30, Philip had an opportunity to run the catering department at Muir mill equestrian centre, Symington, where he was involved in running very large events with the responsibility of bar and kitchen, looking after all the judges lords and ladies. His next chapter was a chip shop in his home estate doing steaks, pizzas, kebabs, fresh fish and yes deep-fried Mars bars. The chip shop ended and the area was redeveloped. Philip had a few years off - lorry driving. At the age of 33 he went back to Scotland to hand over the family business, he thought it was a good idea to take on the responsibility of running Highland meats sister company in Ayr so he ran 2 factory canteens with around 160 workers - breakfast, lunch and afternoon snacks. Then he remembered he was there to find someone to hand it over to. Then back to lorry driving.  At 34, Philip moved to Finedon, Northamptonshire, where he had his first drink and meal at the Bell Inn - he instantly fell in love with the pub. Philip asked if he could run the kitchen but neither Dennis or Joe knew who Philip was . In 2015, at the age of 41, he was given the best opportunity of his career to run the kitchen and restaurant at the Bell Inn. He started his own company called Bell's Kitchen.

On the 1st January 2019, he started the year as the number one restaurant in all Northamptonshire on TripAdvisor. The story continues thanks to his family, his staff, Dennis and Joe and most importantly his customers. Please keep leaving reviews on TripAdvisor and booking with Bell's Kitchen.

New Chapter' Philip has now had the Keys to this amazing pub - The Overstone Arms, Pytchley, which opened on 1/10/2022 and started serving food on 9/10/2022.  In January, we closed for 2 weeks for a major refurbishment programme to bring this stunning pub back to its best, there is still lots of ongoing plans with the opening of a village shop and extended Orchard Garden in the plans. The Overstone team is growing and bringing the best of hospitality to our customer base.