|The team at The Rockstone is overseen by Maximilian Greenwood MBII, with 13 years of chef and pub experience. He is passionate about his 1974 Oldsmobile Delta Highway Patrol Car, locally brewed ale, world class rum, country ciders and live blues and is not averse to jumping on stage with his rag-tag band of red-necks and cow-pokes.
|Max leads the kitchen team and has been head chef in many fine restaurants and has worked in many of Southampton's favourite establishments plus running an award winning pub in Winchester. Highly qualified yet frustratingly nonchalant, he is very passionate about food and ingredients and tries very hard to source the finest produce. Max has a small but strong team behind him who are all integral to the kitchen, and share his vision of "local food for local people." His intentions are to unite the businesses of the Bevois Valley Strip, or “Spandau Valley” as he likes to think it is called, into a powerful force in the entertainment world, a utopia of radness where live music, good food, warm atmosphere, public safety and great drinks reign supreme.|
|Aimee, the brains of the operation. Ruling with an iron fist and backed up by the faithful pub dog Frankie, she ensures the smooth operation of The Rockstone. Previously having a career in recruitment before marrying the The Rockstone/Max, her organisational skills keep everything ticking along making sure that the business is kept well in check so the pleasure can be had by all.|
|Dan Everett BA(Hons)BIIAB, personal licence holder BIIAB LEVEL 2, moved to Southampton in 2004 to study film and television at Southampton Solent uni/institute. Soon after he found himself back in his true calling working behind a bar to help finance his life style! It was in Southampton he gained an interest in mixology and ultimately a love of all things alcoholic/boozy. Several years and many many hangovers later and a few jobs in between he now finds himself part of the Rockstone team where his enthusiasm and knowledge for the job continues to grow.|