A third generation Chef, Claire grew up in the restaurant and hospitality industry. Claire started to cook with the guidance of her father as a teenager in the kitchen of Roy’s, the restaurant her parents opened in 1982 after relocating to Anguilla from Yorkshire, England. Claire left Anguilla to continue her education in England where she worked at her grandmother’s catering company.

Claire earned a Bachelor of Science degree in Hospitality and Food Science from Huddersfield University. After graduation Claire took a position with Starwood Hotels & Resorts at the Sheraton Commander Hotel in Cambridge, Massachusetts in catering management.  Several years later she was on the opening staff at The Hotel Marlow, a Kimpton Hotel Group hotel also in Cambridge.

In 2013 Claire returned to Anguilla where she is now the Chef Proprietor at Roy’s Bayside Grill, now in its 42nd year.  Claire has kept true to Roy’s roots with a menu featuring steak and local seafood.  Claire enjoys serving the comfort foods Roy’s has become known for. She has added daily breakfast, a popular Sunday Brunch, a selection of homemade desserts and serves traditional Johnny Cakes to welcome dinner guests to Roy’s.