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Scott Paton, Head Chef of Ŕclčaf (formerly The Gallery) joined Boringdon Hall Hotel & Spa in 2016, following stints at The Horn of Plenty and The Jack in the Green.
As Head Chef at The Horn of Plenty, time experimenting... |
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Chef Patron, Benares Restaurant in Mayfair |
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
The Indian born, British-based chef, restaurateur and television... |
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Fred is an acclaimed International Consultant in the customer services sector. He consults with international brands across a multitude of business sectors, aiding them to instil a first class level of service within the... |
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Design Director, Bennett Winch |
Rupert Shreeve is a multidisciplinary designer who has held positions in some of the UK’s most prestigious design consultancies, set up his own agency and led projects for global brands including Coca-Cola, Volkswagen and... |
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Tommy Heaney is Head Chef and owner of Heaneys Cardiff, his eponymous restaurant that opened in 2018.
Tommy’s background includes various self-initiated stages in London’s leading kitchens including Daboous, Le Champignon... |
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Co-Founder of Hansom Lambert |
Surrey-born Emily Lambert started The Ritz Academy when she just turned 17. The Ritz Academy involved training in all key areas of the hotel including: Kitchen, Restaurant, Bar, Front Office, Reservations and Housekeeping.... |
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Baker, Cook, Author & Pub Owner |
Born in North London, Candice grew up in the pubs that her parents ran – and that she famously immortalised in gingerbread for her most talked about showstopper. Taught to bake by her beloved Nan, Candice strives to emulate... |
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Restaurant Critic and columnist |
Giles is a columnist and award-winning restaurant critic for The Times newspaper. He is author of the best-selling How To Eat Out, presenter of two hit BBC TV series, Back In Time For Dinnerand Amazing Hotels, and is editor-at-large... |
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Chef Director, Gilbey’s Old Amersham |
Adam started his career as an apprentice at the De Vere Bellhouse in Beaconsfield, before moving on to complete his International Diploma in Cookery at Thames Valley University; where he gained Student of the Year and won... |
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