Keiron Daniels completed a Hotel Management Course in Manchester and then went to Inigo Jones to work for Paul Gayler as a chef de partie. He later started his own catering company in London followed by moving to the country to become the chef at the Petit Blanc, where he met Michael Jones. After this he worked for Jonathan Wright at the Goose Doie whilst Michael worked at Midsomer House in Cambridge . Soon after Kieron took over the Half Moon in Cuxham it had a chimney fire so he moved to the Three Tuns in Henley . He met up with Michael again who was appointed as head chef and has continued in this role for over 3 years.

Nine months ago Kieron took over the Fox and Hounds at Christmas Common, near Watlington where he is the Head Chef today.

The Fox and Hounds, where possible, source seasonal foods, using both London markets and local produce such as locally grown mushrooms, wild raspberries and wild garlic. The Fox and Hounds changes its menu daily.