The standard of dining in the Midlands continues to rise, according to The Good Food Guide 2012, with a total of 19 new entries featuring in the new edition of the restaurant guide which publishes on 8th September 2012.

New entries include No 9 Church Street, Stratford-upon-Avon which is owned and run by Wayne Thomson and Dan Robinson. After leaving school, Wayne spent three years training before working in some of the most prestigious establishments in the capital; The Savoy, Claridge's, Monte's of Sloane Street and L'Odeon, working under culinary luminaries John Williams, Alain Ducasse, Bruno Loubet & Anthony Demetre. On returning to the Midlands Wayne honed his kitchen management skills taking his first Head Chef role at Nailcote Hall Hotel in Berkswell before taking over the reins at Stratford's celebrated Welcombe Hotel. A stint at The Wood at Rowington gave Wayne a taste of the Gastro Pub market and this was followed by a move to New Hall Hotel near Sutton Coldfield where four years as Head Chef. His philosophy on food is simple:" work with great, fresh produce and work in tandem with the seasons. Work with passionate and like minded producers and suppliers. Most of all make the most of the bounty of fantastic produce available in this Country and never be afraid to let the ingredients speak for themselves."

Dan's first insight into the Hospitality industry was at his Uncle's Restaurant in Wells in Somerset where he worked through the summer months. Whilst attending the college Dan took a part time position at Nailcote Hall Hotel. It was here that he was to first work with Wayne Thomson. After leaving college and Nailcote Hall, Dan moved to London to work at Claridge's under the guidance of John Williams. A return to the midlands came when the opportunity came to work at the 1 Michelin starred Mallory Court Hotel under Chef Simon Haigh.  On returning to the UK after a stint as a ski instructor, Wayne offered him the position to run the fine dining section of the kitchen at New Hall. As time passed the entrepreneurial spirit developed in Dan and so he went on to setup Robinsons Catering, one man and his van selling sandwiches to local business; soon realising there was a huge market out there for contract catering he ventured into the corporate market. Dan now employees up to ten staff at his site in Birmingham serving a wide variety of foods from Nursery School meals to canapé parties, corporate lunches and hot and cold buffets. Dan's passion for success is shown in the care and attention he delivers when cooking, ultimately believing in fresh, good quality local ingredients. 

As well as the main restaurant at No 9, a unique feature is Upstairs at No9. A private dining room offering bespoke, tailored menus and a dedicated Butler service to parties of up to 10 people. Overall a restaurant that champions great local produce through its menus and introduces themed evenings to celebrate renowned seasonal ingredients.