Welcome to

Our Story

A Shared experience

The team behind Fayre Share grew up gathering for meals with friends and family. We didn’t just share the time, however: meals were about sharing our food and drink with each other too. We believe that this experience is such an important part of life. We also understand that the pace of the modern world can get in the way of these moments.

A Truely Unique Experience

Everything at Fayre Share is designed around the customer experience: shared food, a shared experience and great service that’ll make our restaurant feel like home.

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Eating together

When dining out, we understand that a restaurant has to pay equal attention to both food and service. We’ll ensure that you’re made to feel at home, relaxed and well-fed. After you first visit Fayre Share, we hope you’ll feel a part of our family.

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The Fayre Share Team

Luke Spencer

Head Chef
British born Luke has worked and trained within a number of top restaurants across the UK. In 2005 he gained experience as an Assistant Chef at ‘The Pavillion on the Park’ before moving to Milton Keynes later that year to work as a Commis Chef of The Swan. From early 2008, Luke was based in Newcastle where he worked as a Chef De Partie and Commis Chef at the two AA Rosette winning The Manor Restaurant.
A Junior Sous Chef role at The Fishes Gastro Pub in Oxfordshire saw him back in the South of England in June of 2009, and he continued to work within Gastro Pubs in Birmingham and Stratford-upon- Avon until May 2012, when he was offered a role within the Hix Group as Junior Sous Chef at Shoreditch’s Tramshed. Luke remained working within the Hix Group, taking the role of Sous Chef at Hixter City in November 2013 before returning to Tramshed as Senior Sous Chef a year later. He kept this role on his move to Hix Oyster & Chop House in Farringdon in January 2015, and again at Hix Oyster & Fish House in Lyme Regis, Dorset later that year before returning to London and to Tramshed one last time.

Mark Bloom

Mark has been working in the hospitality industry since 2000, in several sectors ranging from nightclubs and bars, to hotels and restaurants. His most influential experience was working for Jeremy King and Chris Corbin across several of the restaurants in their portfolio, including The Wolseley, Brasserie Zédel and Colbert.

Barry Myers

After studying to become a chef at Westminster Kingsway College, Barry worked his way up through the ranks of some of the top kitchens in the industry such as Gordon Ramsey’s Boxwood Café, Mandarin Oriental, Cubitt House Group and finally The Hinds Head.
After ten successful years of working as a chef, Barry decided on a career change and moving into the catering and event management industries where for he ran a variety of events from livery dinners to state banquets. Barry started up his own events company in August 2015. It is the combination of kitchen and business experience that has helped him understand exactly what people are looking for when it comes to catering and dining which has all been implemented within the planing of Fayre Share.