My Image
My Image

The Story

Tom began his career in the food and drink sector at the ripe age of 13. His first job was in his local village pub, helping out front of house and in the kitchen. By the time he had turned 16 he was assistant manager. At 19 he was managing the pub on his own and was soon poached by another pub close by.

Quick to progress, Tom found himself running a pub entirely on his own by 21. After a fast-moving first few years, he recognised that he couldn’t resist taking on new challenges, accepting that he “got bored too easily”.

His next move was to set up his first mobile catering trailer. Initially this was a hog roast trailer serving at high-profile events including Lord’s and Ascot, as well as music festivals. True to the Tom Hewer trend, this soon developed into a series of trailers covering major music festivals and sporting events across the UK.


Well-researched, keen and enthusiastic, Tom took advice about how to cook the very best steak from a friend of his working as a chef at Cartmel’s Michelin-starred restaurant,
L’Enclume. Tom was told he had to get a Josper charcoal grill; with a price tag of around £18,000, this wasn’t a decision to be taken lightly. After convincing himself that a Josper was indeed worth the cash, he brought one back to Northampton.
Tom named his first steakhouse ‘Frank’s’ after his son. It was successful, with three- or four-week waiting lists for weekend bookings. Tom was thrilled with the results and soon after took the decision to jump onboard the burger trend and opened a site over the road from the steakhouse, extending his well-known Frank’s brand to include Frank’s Hamburger House.

In parallel, Tom also developed a catering company and won a long-term contract with Freemasons’ Hall in Northampton. The empire continued to grow with the opening of a Frank’s Hamburger House in Billing, as well as the award-winning Artizan pub on Artizan Road, Northampton, and later Hibiscus Fine dining & where we are today The Griffins Head, Mears Ashby


The Story

Tom began his career in the food and drink sector at the ripe age of 13. His first job was in his local village pub, helping out front of house and in the kitchen. By the time he had turned 16 he was assistant manager. At 19 he was managing the pub on his own and was soon poached by another pub close by.

Quick to progress, Tom found himself running a pub entirely on his own by 21. After a fast-moving first few years, he recognised that he couldn’t resist taking on new challenges, accepting that he “got bored too easily”.

His next move was to set up his first mobile catering trailer. Initially this was a hog roast trailer serving at high-profile events including Lord’s and Ascot, as well as music festivals. True to the Tom Hewer trend, this soon developed into a series of trailers covering major music festivals and sporting events across the UK.

My Image

Well-researched, keen and enthusiastic, Tom took advice about how to cook the very best steak from a friend of his working as a chef at Cartmel’s Michelin-starred restaurant, L’Enclume. Tom was told he had to get a Josper charcoal grill; with a price tag of around £18,000, this wasn’t a decision to be taken lightly. After convincing himself that a Josper was indeed worth the cash, he brought one back to Northampton.
Tom named his first steakhouse ‘Frank’s’ after his son. It was successful, with three- or four-week waiting lists for weekend bookings. Tom was thrilled with the results and soon after took the decision to jump onboard the burger trend and opened a site over the road from the steakhouse, extending his well-known Frank’s brand to include Frank’s Hamburger House.

In parallel, Tom also developed a catering company and won a long-term contract with Freemasons’ Hall in Northampton. The empire continued to grow with the opening of a Frank’s Hamburger House in Billing, as well as the award-winning Artizan pub on Artizan Road, Northampton, and later Hibiscus Fine dining & where we are today The Griffins Head, Mears Ashby

My Image




The Griffin's Head
28 Wilby Road
Mears Ashby
NN6 0DX
01604 812 715
thegriffinshead@tomhewer.com

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