OUR STORY
Head Chef Alex Yates trained at Westminster Kingsway College before refining his craft at The Goring Hotel under Chef Shay Cooper, where he gained invaluable experience in Michelin-starred cooking. His passion for food was sparked at an early age, growing up invested in his father experience, whose ambition for the food industry, alongside the support of his family, instilled in him a deep respect for quality ingredients and culinary excellence.
General Manager Grace Yates discovered her love for hospitality through childhood memories of helping her parents create warm and welcoming gatherings. Over time, this passion evolved into a deep appreciation for fine wine, locally sourced produce, and exceptional service.
The journey of Bowleys began when Alex and Grace, at just 19 and 18 years old, unknowingly set the course for their future by cooking for eight strangers. Starting as a shared love for food and hospitality has since grown into a thriving restaurant, where they now work along side each other, as husband and wife with passionate & young team.
The Yates family has a deep-rooted connection to food and drink. David Yates, Alex’s father, previously ran bars across London and worked as a Wine Merchant for Balls Brothers. In 2020, the family took over The Plough in Trottiscliffe, transforming it into a community-owned, family-run restaurant despite pandemic challenges. The 22-cover dining space offers carefully crafted dishes, with Alex leading the kitchen team (including Sous Chef Megan Drayson and Chef de Partie Kyle) and Grace managing front-of-house.
The name "Bowleys" pays homage to Bowley & Bristow, a historic Bristol brewery known for its vatted beer and stout. In 1889, it merged to form Bristol United Breweries, later absorbed into Courage by the 1960s—a testament to Bristol’s rich brewing heritage.
— A Nod to our Brewing History
