Meet Tony Moorcroft, Head Chef of Duke’s Bar & Bistro for over four years. Tony’s journey in the culinary world began at just 13, working in a family-run pub as a kitchen porter. Recognised for his passion for cooking, he quickly progressed to food preparation and eventually became a junior sous chef. His talent led him to hotel school, though his hands-on experience soon earned him a full-time role with Liverpool Football Club, where he worked for 2.5 years until the pandemic.

Afterward, Tony explored new opportunities at the Isla Gladstone wedding venue, but it wasn’t until Margie and Mikey offered him a position at Duke’s that he truly found his professional home. Starting the very next day, Tony has been part of the Duke’s story ever since.

Tony loves Duke’s for its intimate setting in the heart of Ainsdale village, welcoming everyone from grandparents during the day to their grandchildren in the evening. He values the creative freedom and close-knit teamwork, saying, “We’re not afraid to try new things while keeping our bistro feeling modern and simple with good food. It’s a place where the staff truly feel like a team, something that can be lost in larger restaurants.”