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Executive Head Chef at The Slaughters Manor House |
Executive Head Chef, Nik Chappell joined The Slaughters Manor House in November 2014. Born and bred in Doncaster, South Yorkshire, he studied fine art at the University of Derby. Whilst working at local pubs for some extra... |
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Co-owner Prescott & Conran |
Peter Prescott has worked with Terence Conran since early 2001. As general manager of the Bluebird Gastrodrome, he quickly progressed to the role of operations director for the Conran Restaurants group, which involved managing... |
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Executive Head Chef at Gidleigh Park |
Michael Wignall’s experience of freshly cooked food and multi-cultural cuisine started at a young age, travelling extensively from the Far East, to the United States and across Europe. Although exposed to a variety of international... |
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CEO & Founder - M Restaurants |
Former MD of Gaucho, created M, Threadneedle St the ‘Best New Restaurant 2015’ (Harpers) which opened Dec ’14 and his second offering M Victoria St is now nominated for ‘Best new opening 2016’ in Restaurant Magazines’ R200... |
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Chef Patron, Corrigan’s Mayfair |
Richard is undoubtedly the most established and well known Irish chef we have in the country. He has opened numerous restaurants, gained Michelin stars, is the author of two recipe books, cooked for the Queen and regularly... |
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Group Executive Chef, Duck & Waffle |
His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards, his acceptance into The Royal... |
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Zoe is a regular voice on one of the UK's biggest and most loved radio stations, HEART FM. You can tune into Zoe's show most evenings betweem 10pm and 1am. As a TV presenter, she has been a popular face on ITV on shows like... |
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Executive Chef, Hotel Bel-Air |
Hugo Bolanos grew up in a family with a long history and tradition surrounding food. His great grandfather had one of the first butcher shops in Guatemala’s grand central market, which was passed down through generations... |
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Chef de Cuisine, Spago Beverly Hills |
Tetsu Yahagi was born in a large fishing town of Fukuoka, Japan, on the northern shore of the Island Kyushu. He grew up on traditional fare of soba and ramen noodles and local fish. Tetsu fondly recalls the day his Dad... |
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