About Assembelly

Locally Grown, Seasonal Food

Toby Bradley-Watson grew up on the coast of Pembrokeshire and has a passion for cooking simple, locally-sourced food from scratch.

His love of food — and seafood — stems from growing up on a smallholding by the sea with a mother and aunt both involved in the catering industry. After taking a degree in yacht design and manufacture, he changed career to follow his passion for food and qualified as a chef at Ballymaloe School of Food and Wine, studying the slow food philosophy.

Unique & Authentic

Toby’s culinary travels have taken him around the world. He has worked at Rick Stein’s flagship seafood restaurant in Padstow, on private superyachts from Abu Dhabi to Germany, on a grouse moor in Northumberland and vineyard in Australia before being headhunted for Bannisters.

He’s worked with top-name chefs including Pierre Koffemann, Mark Edwards, Marcus Wareing, Tom Kitchen, Tom Aitken and Rick Stein.

His last position was a two-year stint as head chef at Rick Stein at Bannisters in Sydney Australia where he won a Hat, Australia’s Good Food Guides, highest accolade for outstanding cookery.

Toby is now back home, armed with beautifully renovated horsebox trailer, a head full of amazing foodie ideas and a desire to bring something new and exciting to festival or events across Wales and the south coast.

The Assembelly Story……..

In October 2017 Toby bought a Richardson horse trailer and spent six months painstakingly converting it, mostly by himself, into the home of Assembelly.

What does Assembelly mean? Put simply, a perfect mouthful of food is assembled by taste, by texture, harnessing flavours that work and compliment!

The Ethos…..

Assembelly has an ever-changing menu to reflect the flavours, produce and culture of the local area. No two days will be the same — sourcing and foraging local produce is the ethos of the business.

“Understanding the grain that the chicken has been fed on, the grass the goats have eaten, the farm the animals have lived on — the culture around the food that we eat — is crucial to me, because if you don’t know the source of your food, you don’t know what you’re putting in your body or how to make the best of the flavours and show it off at its best.” he says.

The menu will be ever-changing, keeping to Toby’s strengths in seafood and game, and reflecting the flavours, produce and culture of the local area. He has also for the past year been studying fermentation, and its vast range of health benefits, which will run as a
strong theme through the menu.