The Chefs

See the Oxford Chefs Theatre Timetable Here

Martin Blunos

www.celebritychefsuk.com

Martin Blunos is one of the country’s greatest chefs. Having held two Michelin stars for more than fifteen years, this blond haired, walrus-moustached Baltic giant of a man has a wicked sense of humour and is a most colourful character. Martin is currently appearing in the new Channel 4 series Iron Chef UK, and he recently appeared each day on the ITV series Daily Cooks.

Daniel Galmiche 

The Vineyard at Stockcross
Berkshire, RG20 8JU
www.the-vineyard.co.uk                             

This charming Frenchman has all the characteristics of a successful chef: intensity, passion, fiery ambition and Michelin Stars! Daniel is the Executive Head Chef of the magnificent Vineyard at Stockcross. His book French Brasserie Food will be published in 2011. Daniel regularly appears on regional and national television and in the media - he writes a regular food column and has cooked for many celebrities. His credits include Saturday Kitchen with James Martin, Family Feasts with Rachel Allen, Food Poker and  James Martin’s Feasts, The World’s Greatest Dishes, Market Kitchen, Masterchef and Restoration Period.

Katie Caldesi

www.caldesi.com

Katie, together with husband Giancarlo, run a family business inspired by the Italian cuisine of Tuscany and their desire to share their passion for great food and wine. Their restaurant Caffe Caldesi serves home-cooked Italian cuisine, and at their cookery school, La Cucina Caldesi, celebrity chefs, food writers and wine experts are invited to teach all aspects of Italian cooking and wine. Following the success of their London restaurant they opened Caldesi in Campagna in Bray, and in 2009, having travelled across Italy gathering recipes, techniques and ingredients, Katie published The Italian Cookery Course. 

Michael Hanby (aka Spike)

Malmaison
Oxford OX1 1AY
www.malmaison-oxford.com

MARK CHANDLER

Ainsroy Mckoy Bennett

Tiffany Goodall was born and educated in London. In 2004 she attended Ballymaloe Cookery School with Darina Allen. Coming top in her final exams, she continued running her private catering company from her home in London during her gap year, and also cooked extensively for corporate events in the City. Tiffany’s new book, First Flat Cookbook, came out this month, published by Quadrille.

Beverley Glock

Max Mason

Sam Hughes

Arun Manickam

Carson Hill

Meet the Chefs Cooking Live at Foodies Festival Edinburgh 2010

Tony Borthwick

The Plumed Horse
Edinburgh EH6 6DE

Tony Borthwick opened The Plumed Horse in Crossmichael in 1998, and by 2001 was awarded a Michelin star. In 2006 he relocated to Leith, successfully regaining his Michelin star for his new premises early last year.

MATTIA CAMORANI

Mattia Camorani is head chef at Cucina, Hotel Missoni Edinburgh. Mattia joined the world’s first Hotel Missoni when it opened in June 2009. Since then, he has been working closely with renowned Italian chef Giorgio Locattelli and creative director Rosita Missoni, to create a collection of menus that bring the quality and values of the Missoni family kitchen into a restaurant experience. Italian-born Mattia worked alongside Giorgio Locattelli at his Michelin star restaurant Locanda Locatelli in London. Mattia has also honed his culinary skills in a range of renowned restaurants across London and Australia. The menus at Cucina showcase authentic, seasonal Italian ingredients and dishes, with a strong emphasis on sharing and tasting.

Matt Powell

Pete Gottgen

South African Pete Gottgen is one of just four chefs nominated for the Glenfiddich Spirit of Scotland awards. As chef-proprietor and a fourth generation hotelier, visitors will find the best of two worlds: South Africa and Scotland.

Roy Brett

Edinburgh-born chef Roy Brett has spent over 23 years in the industry, honing his skills with some of the country’s top chefs including Rick Stein and Mark Hix. He opened his first restaurant, Ondine, earlier this year, and hopes to achieve MSC Certified status, as he did as Executive Chef at Dakota

Fred Berkmiller

Frederic Berkmiller has a strong passion for food and has been working for himself with his wife Betty since the age of 24 and has spent 20 years in the UK. Fred and Betty opened L’Escargot Bleu in early 2009 on Broughton Street, Edinburgh serving classical French dishes as well as l’Epicerie – the French delicatessen below the restaurant. He then went on to open L’Escargot Blanc on Queensferry Street in November 2009. They all have a French twist, using the best of Scottish produce. Fred works with at least 45 food suppliers from all over the country and in France to deliver high quality, simple French dishes.

Fringe Comedian's Mixing Cooking With Comedy

Stephen K Amos

Direct from filming his own tv series – The Stephen K Amos Show, which will transmit this Autumn on BBC2, Edinburgh Fringe favourite Stephen K Amos is back at the Edinburgh Festival with his brand new show Stephen K Amos: The Best Medicine. The show is on from the 4th to the 29th August in the Pleasance Grand at 9.40pm.

Tim Vine

All aboard!  Tim Vine’s hugely successful show The Joke-amotive pulls into the Edinburgh Fringe Festival 2010. Stand back, it’s the king of the one-liners approaching Pleasance One at 8.43pm for the Festival’s duration, direct from a 44-date sell-out tour. Tim will also be doing The Tim Vine Chat Show 26-28 August at 5.10pm. This is a chance to join Tim Vine and his very special guests at the Fringe for three shows only. Expect the pun-expected.

Foodies Festival Hampton Court Palace 2010: Chefs Theatre Line Up

Jason Atherton

London, W1K 6JP
www.gordonramsay.com/maze/

Jason will be opening his signature restaurant in Mayfair in late September this year. Until recently Jason was executive chef at Gordon Ramsay's Maze restaurants. He was the first British chef to complete an internship at Spain's famous El Bulli restaurant, under Ferran Adrià. He has worked under Pierre Koffman and Gordon Ramsay. maze marked an exciting opportunity in Jason’s career to take centre stage, in addition to winning a Michelin star, the opening 18 months saw maze win an unprecedented number of awards including Best New Restaurant at the Time Out Eating and Drinking Awards and Restaurant of the Year and Chef of the Year at the Harpers and Queen Restaurant Awards. The success of maze led to new maze restaurants launched worldwide. Jason celebrates the launch of his second book "Gourmet Food for a Fiver" at Foodies.

Nadia Sawalha

Author ‘Stuffed Vine Leaves Saved My Life’

Tiffany Goodall

Author 'From Pasta to Pancakes'
www.tiffanygoodall.co.uk

Jun Tanaka

Pearl Restaurant
London WC1V 7EN
www.pearl-restaurant.com

Born in the US to Japanese parents, Jun has headed up the kitchen at Pearl since it opened in 2004. The restaurant has gained an excellent reputation for its modern French cuisine. Having started at Le Gavroche, Jun spent the next ten years working with some of London’s best chefs in seven top Michelin star restaurants, where he perfected the art of fine French cuisine including Chez Nico, The Capital, The Square and Les Saveurs. He also worked under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak Room. Jun regularly appears on culinary programmes such as Saturday Kitchen and Celebrity Masterchef. In May 2009, Jun launched his first recipe book, “Simple to Sensational”.

Paul Merrett

The Victoria
London SW14 7RT
www.thevictoria.net

Paul is chef and joint proprietor of The Victoria pub, dining room and hotel.  Paul spent the first three years of his career as an apprentice chef at the Ritz, before training with many of the capitals top chefs including Peter Kromberg at Le Soufflé and Gary Rhodes at The Greenhouse in Mayfair, where he was awarded a Michelin star. Paul opened gastropub The Farm in 2005, then The Victoria in 2008. Paul has presented a number of BBC food series including BBC Two’s Ever Wondered About Food, and The Best and the popular Economy Gastronomy in autumn 2009. Paul has written a number of books, and celebrate the launch of The Allotment Chef: Home-grown Recipes and Seasonal Stories at Foodies.

Adam Byatt

Trinity
London, SW4 0JG
www.trinityrestaurant.co.uk

Adam is chef proprietor of the award winning restaurant Trinity in south London. Adam will be celebrating the release of his first book at Foodies. "How to Eat In", which is published in April, is Adam’s unique take on countless classic dishes that are worth staying in for, some very simple and achievable in minutes, others more sophisticated and ideal for special occasions. With all the flavour worthy of a restaurant, these dishes are accessible enough to share at home with family and friends. . Before opening Trinity in November 2006, Adam was the head chef and proprietor of Thyme in Clapham. Trinity has three AA rosettes and was both AA London Restaurant of the Year 2007/8 and Time Out's Best Local Restaurant 2007/8. 

Cass  Titcombe

Canteen
Spitalfields London, E1 6DW
Royal Festival Hall, London, SE1 8XX
Baker Street, London, W1U 8EW
The Park Pavilion, London, E14 5FW
http://canteen.co.uk/

Brought up around good food, Cass was reared on an entirely home-cooked diet in Wales, where his parents fully embraced the self-sufficient lifestyle. Having left school at 16 and completing a two-year catering course and a stint at a local catering firm, Cass moved to Bath where he worked in restaurants and learned vital butchery skills, it was while in Bath that Cass first met Patrick (co-owner of Canteen). In 1994 Cass moved to London, and worked at Daphne’s in South Kensington, then went on to open the The Collection and Pasha. During his time at The Collection Cass realised that his passion lay with organic and seasonal food. In 2000 Cass, together with his family traveled around Italy for four months developing a feel for simple, tasty cooking. On his return Cass settled in Brighton where he opened a small restaurant and set up the Real Eating Company. It was at this time that Patrick introduced Cass to Dom and the Canteen plan was hatched. The first Canteen restaurant was opened in 2005 in Spitalfields, London, followed by three more Canteens in London.

Gary Lee

The Ivy
London, WC2H 9NQ
www.the-ivy.co.uk

Galton Blackiston

Morston Hall
Norfolk
www.morstonhall.com

The dinner menu at Galton’s hotel and restaurant Morston Hall is chosen each morning depending on what fresh produce is available. Galton and his wife Tracy opened Morston Hall in 1992 and have since dedicated hard work and passion to creating the award winning establishment. Galton’s passion for food started at a young age when he sold home made cakes at the producers market in Rye, he began his career when he worked at John Tovey’s Miller Howe country hotel in the Lake District. International stints in New York, Canada, South Africa, and London were subsequently followed by the inevitable homecoming to Norfolk where he set up Morston Hall.

Laura Santtini

www.laurasanttini.com

Laura is a food writer, cook & restaurateur. Author of Waitrose Food Illustrated’s Ask Mrs Santtini column. Her first cook book - EASY TASTY ITALIAN – was published by Quadrille in October 2009. At the same time Laura launched her own range of transformational cooking preparations - EASY TASTY MAGIC - in Selfridges Food Halls. Laura’s innovative range includes the groundbreaking product, Taste No.5™ Umami Paste, which has become a culinary phenomenon since being launched into Waitrose stores nationwide.

Oliver Rowe

Konstam at the Prince Albert
London WC1X 9NA
www.konstam.co.uk

Shay Cooper

Bingham Hotel
Surrey, TW10 6UT
www.thebingham.co.uk

Shay Cooper is the Executive Chef of the Bingham hotel in Richmond, which was awarded a Michelin star and 3 AA rosettes this year. Having trained at Paul Heathcotes school of excellence in Manchester, Shay quickly rose up the ranks in posts at Michelin starred restaurants, including Putney Bridge, Juniper in Altrincham, and The Vineyard at Stockcross. His most recent post had been as Head Chef in Olga Polizzi’s hotel Endsleigh in Devon, where he was awarded three AA rosettes. Drawing on over 10 years experience, Shay delivers, well executed seasonal menus showcasing the best in British food and incorporating the finest regional produce in the elegant setting of the Bingham’s dining room.

Steve Drake

Drakes Restaurant
Surrey
www.drakesrestaurant.co.uk

Steve is chef proprietor of Michelin-starred Drakes Restaurant. Steve honed his skills in the kitchens of Marco Pierre White, Nico Ladenis and Tom Aikens.  In 2001, he was awarded The Roux Scholarship.  This gave him the chance to travel to France to Lake Annecy where he quickly impressed the legendary Marc Veyrat, who at the time had two restaurants, each with three Michelin stars. Steve and his wife Serina opened the doors of their restaurant in Ripley in early 2004.  The following January it was awarded a Michelin star and three AA Rosettes. Steve constantly strives to continue to enchant his guests with his unique style of artisan cooking and his rigorous attention to detail.

Atul Kochhar

Atul Kochhar has quite simply re-invented Indian cuisine. His unique talent as a twice Michelin Starred Chef has changed the way people perceive and experience Indian food. Atul was the very first Indian Chef to receive a Michelin Star during his time at Tamarind. He then went on to create the world renowned Benares Restaurant where he won his second Michelin Star in 2007. Atul started his cooking career in five star Indian hotels. In November 1994, Atul moved to London to open Tamarind and in January 2001, he was awarded his first Michelin star.  He has published two hugely successful recipe books "Indian Essence" and "Fish, Indian Style". Atul opened Ananda in October 2008 on the outskirts of Dublin. Atul has featured in numerous television series including Masterchef Goes Large and BBC2’s Great British Menu series. Atul is also heavily involved in children’s charities- manly Barnardo’s, Great Ormond Street Hospital and Save The Children.

Katie Caldesi

Caffe Caldesi
London W1U 2QF
www.caldesi.com

Katie, together with husband Giancarlo run a family business inspired by the Italian Cuisine of Tuscany and their desire to share their passion for great food and wine. Their restaurant Caffe Caldesi serves home-cooked Italian cuisine, and at their cookery School, La Cucina Caldesi, celebrity chefs, food writers and wine experts are invited to teach all aspects of Italian cooking and wine. Following the success of their London restaurant they opened Caldesi in Campagna in Bray, and in 2009, having travelled across Italy gathering recipes, techniques and ingredients,  Katie published ‘The Italian Cooker Course’ aimed at serious students of Italian cookery and culture.

LEEDS CHEFS

Rachel Green

Rachel has made a name for herself by her passionate and committed championing of British produce. She’s had numerous TV appearances including ITV Yorkshire’s eight part series ‘World on A Plate’, Alan Titchmarsh Show and BBC3’s ‘Kill it! Eat It!’ She has worked with Alan Titchmarsh, Phil Vickery and Sophie Conran and has cooked for HM The Queen, HRH Prince Charles and HRH The Duke of Edinburgh. Rachel is the Face VisitBritian’s tasteEngland campaign and was awarded the CLA Award for Outstanding Contribution and Achievement for British Food. She wrote ‘Rachel Green’s Chatsworth Cookery Book’ and contributed to ‘Green & Black’s Chocolate Cookbook’ and ‘BMW Good Drive Food’. She demonstrates regularly at events including BBC Good Food show, Ludlow Food Festival 2009 and Restaurant Show, Earls Court 2008/9.

Timothy Bilton

Timothy recently appeared on BBC's Great British Menu. In 2008 Tim transformed the run down Butchers arms from a failing business into an multi award-winning dining pub. Timothy has trained under Raymond Blanc as Commis Chef at Le Manoir aux Quat Saisons in Oxfordshire, worked in the bustling kitchens of France, lectured at Leeds collegue and headed up a team of 28 chefs at the 330-cover Bibis restaurant. At The Butchers Arms, Timothy applies the 'field-to-folk' principles of pure, simple, sustainable food scoured from local producers.

James Mackenzie

The Pipe and Glass
East Yorkshire, HU17 7PN
www.pipeandglass.co.uk

James is chef proprietor of The Pipe and Glass, which won a Michelin star this year. Raised on the North Yorkshire coast, he started his career in the kitchen at just 13 and trained at Scarborough Technical College, some years later he returned to Yorkshire as head chef for Andrew Pern at the Michelin-stared Star Inn where he met his wife Kate. They now own and run The Pipe and Glass, since opening it has established a national reputation, winning numerous awards including ‘the Yorkshire Life restaurant of the year’ in 2007/8 and ‘Best Newcomer’ at the 2008 Northern Hospitality Awards, as well as one of the forty best restaurants outside London at the London Restaurant Awards.

Rob Green

Green’s Restaurant & Bistro
North Yorkshire, YO22 4BG
www.greensofwhitby.com

Rob is National Seafood Chef of the Year, and chef proprietor of the award winning Green's Restaurant & Bistro in North Yorkshire. The menu is attentive to the surrounding bounty from the coast, and with Rob’s daily contact with the skippers of the local trawlers, he can ensure a menu that boasts the best of ‘The Catch of the Day’. Rob is involved in ongoing TV and radio appearances, and enjoys demonstrating at major food events. Green’s Restaurant & Bistro won The White Rose Award for ‘The Taste of Yorkshire’, and The Moors and Coast Tourism award for ‘Best Restaurant’ for the second year running 08/09.

Andrew Pern

The Star Inn
North Yorkshire YO62 5JE
www.thestaratharome.co.uk

Born and bred in North Yorkshire, Andrew has been influenced by all things local for most of his life, which includes his cooking style. Andrew and his wife Jacquie acquired The Star Inn at Harome in 1996 and it became one of the very first Michelin-starred pubs, as well as being named the first Egon Ronay ‘Gastropub’ of the year. The Star Inn has also been awarded three “Cateys”, a feat matched only by the likes of Michel Roux and Gordon Ramsay. Andrew and Jacquie have since continued to expand their empire with Black Eagle Cottages, Cross House Lodge Hotel, The Corner Shop, Pern’s of Helmsley (butchers/delicatessen), The Pheasant Hotel at Harome and a Starfish (fishmongers). In 2008, Andrew published his first book, ‘Black Pudding and Foie Gras’, which came 2nd in the Gourmand Awards ‘Best in the World’ for the Best Chef Book on 1 July 2009.

Richard Walton-Allen

Harvey Nichols Fourth Floor Café
Leeds, LS1 6AZ
www.harveynichols.com

Yorkshire-born chef Richard, this year celebrated over a decade of loyal service as Executive Chef at Harvey Nichols. Richard’s cooking is driven by his dedication to supporting local producers, this is reflected in his dishes, created with locally sourced meat, game and vegetables, and it is this that makes the dishes so memorable. Richard is one of he team responsible for the conception and ongoing commitment to the Harvey Nichols Chef’s Apprenticeship programme, now in its 6th year. In 2007 Richard was admitted to the prestigious ‘Academy of Culinary Arts’.

Stephanie Moon

Rudding Park
North Yorkshire HG3 1JH
www.ruddingpark.co.uk

Stephanie began her training at Skipton College, and after cooking her way around the world, came back to Yorkshire to work at Rudding Park. Her career highlights include; winning Yorkshire Life Chef of the Year 2004/2005, and being promoted to Executive Head Chef at Rudding Park.  Stephanie has also met the Queen and members of the Royal Family as a “young achiever” at Buckingham Palace, won a gold medal at Salon Culinaire in Sydney, and cooked for famous people during her time at Rudding Park including George Bush Snr, Michael Gorbachev, Archbishop Desmond Tutu and John Cleese.  Most recently, Stephanie won a bronze award at the British Culinary Federation’s ‘Chef of the Year’ final which took place in March 2010 at Hotelympia at London’s ExCel. Stehpanie’s blog, www.thewildcook.co.uk showcases foraging for food in Yorkshire’s hedgerows.

Simon Crannage

Swinton Park
North Yorkshire HG4 4HJ
www.swintonpark.com

Simon returned to his Yorkshire roots when he took over the running of the kitchens at Swinton Park, following 20 years of experience working in some of the best restaurants in the country. Since then he has continued to maintain the highest standards, consistently cooking to the AA 3 Rosette standard, and has also helped develop the wide range of produce grown in the hotel’s four acre walled garden. His commitment to local and seasonal produce has been widely acclaimed, and he has just launched his own line of Chef’s Kitchen stocks and sauces using ingredients sourced from the hotel’s walled garden and the surrounding Swinton Estate. Last year Simon ran alfresco kitchens for the first time at Swinton Park’s Alfresco Food Festivals, and more recently Simon has launched his themed summer lunches in the restaurant and alfresco barbecue dining evenings at the Deerhouse in the parkland.

Murrey Wilson

van Zeller
North Yorkshire HG1 2TQ
www.vanzellerrestaurants.co.uk

Murray Wilson impressed judges Michel Roux Jr and Gregg Wallace making it to the final of Masterchef the Professionals in 2008. In 2006 Murray was appointed chef de partie at Gordon Ramsay's prestigious London restaurant Claridges, he then moved to The Five Horsehoes near Henley-on-Thames before returning to his roots in Harrogate where he become head chef of the Bistro at Hotel du Vin, where he was awarded 2 AA rosettes. Murray has recently joined fellow Foodies demonstrator Tom van Zeller at van Zeller restaurant in Harrogate.

Ashley McCarthy

Ye Old Sun Inn
North Yorkshire LS24 8EP
www.yeoldsuninn.co.uk

In 2004 Ashley and his wife Kelly bought the lease for Ye Old Sun Inn, transforming it to an award winning classic Yorkshire Gastorpub. Ashely began his career working in country inn’s and hotels in Yorkshire, and began passing on his expertise at York College teaching the NVQ level 2 and the C&G Cooks Professional Award. In 2009 he joined the team at Hazelwood Castle as junior sous chef under the Benson-Smith brothers. Finding that teaching was a passion Ashley moved to Thomas Danby College in Leeds. Since opening Ye Old Sun Inn it has won numberouse awards including Publican magazine 'National Chef of the Year'; Yorkshire Life’s 'Traditional Pub of the Year' as well as Yorkshire Tourist board’s 'Yorkshire Pub of the Year'!
 

Trajan Drew

Ye Old Punch Bowl
North Yorkshire YO51 9QY



Trajan is head chef at Ye Olde Punch Bowl in North Yorkshire. He started his career over 20 years ago and has worked in some of the finest establishments serving double rosette standard food. Trajan  made a name for him self when he became the proprietor of The Appletree Country Inn in North Yorkshire where he won a number of awards including The National Dining Pub of the Year, Yorkshire Life Pub of the Year and National Gastro Pub of the Year.  Trajan takes great pride in producing traditional and unusual dishes with a twist to create the best dining experience, with attention to detail being of great importance.

MORE LEEDS CHEFS COMING SOON

CHEFS 2009

Gary Lee

The Ivy
London, WC2H 9NQ
www.the-ivy.co.uk

Gary has been head chef of the timeless The Ivy restaurant for two years, but has been with Caprice Holdings since 1990, first as Sous Chef at La Caprice, then as Head Chef at the group’s pan-Asian restaurant, Bam Bou in 2002. Since he has been at The Ivy, Gary has overseen the opening of the restaurants private members’ club The Club and oversees private dining in the Private Room. Gary also lectures for the Portobello Business Centre in Ladbroke Grove, which helps young and aspiring restaurateurs get started, and judged the Rotary Young Chef of the Year at Westminster this year.

Mat Follas

BBC’s Masterchef Winner 2009

After six weeks of heats, a week of gruelling semi-finals and a week of finals, Mat Follas was awarded winner of MasterChef 2009 by judges and presenters John Torode and Gregg Wallace. Mat is an IT engineer from Dorset, but has a passion for forages, farmed or hunted food and using traditional methods, from pickling to smoking, to imbue vibrant combinations of flavours and produce dishes where the ingredients taste intensely of themselves. Mat’s restaurant ‘The Wild Garlic’ will open this summer in Dorset.

Agnar Sverrisson

Texture
London W1H 7BY
www.texturerestaurant.co.uk

In September 2007, Agnar joined forces with Le Manoir aux Quat’Saisons Head Sommelier Xavier Rousset to launch Texture Restaurant where they combine their expertise to create a dining experience unlike any other in London. Born in Reykjavik, Iceland Agnar trained at the city’s top catering schools, beginning his career at one of Reykjavik’s most renowned restaurants, the Grill Room. Agnar has worked in renowned restaurants including the Michelin-starred Pétrus, owned by Gordon Ramsay, where he was a Chef de Partie under Marcus Wareing, Michelin-starred Lea Linster in Luxembourg and at Le Manoir aux Quat’Saisons, the oldest Michelin double-starred restaurant in England. Texture has been voted The Independent New Restaurant of the Year 2007, and both a Remy Martin London Restaurant Award in 2008 and Champagne Bar of the Year at the Drinking Out Excellence Awards 2009.

Martin Blunos

The Reservoir
Cheltenham GL54 4HG
www.thereservoirinn.co.uk

Martin Blunos is one of the country’s greatest chefs. Having held two Michelin stars for more than fifteen years, this blond haired, walrus-moustached Baltic giant of a man has a wicked sense of humour and is a most colourful character. In each of his Lettonie restaurants, in Bristol and Bath, he earned two prestigious Michelin Stars. Food writers, critics and contempories were regular customers and Martin’s eclectic cooking attracts journalists of leading food publications from all around the globe. Martin appears regularly on television and radio including ITV's Taste the Nation, Daily Cook’s and Britian’s Best Dish, BBC’s Saturday Kitchen, Great Food Live! and Food Uncut. He made ‘Tasting Times with Martin Blunos’ a ten part series for ITV and was chosen to cook for Her Majesty The Queen during her Jubilee year.

Jun Tanaka

Pearl Restaurant
London WC1V 7EN
www.pearl-restaurant.com

Born in the US to Japanese parents, Jun Tanaka has headed up the kitchen at Pearl since its opening in June 2004. The restaurant has gained an excellent reputation for its modern French cuisine, served in the beautiful surroundings of the historic Pearl Assurance building. Having started at Le Gavroche at the age of 19, Jun spent the next ten years working with some of London’s best chefs in seven top Michelin star restaurants, where he perfected the art of fine French cuisine including Chez Nico, The Capital, The Square and Les Saveurs. He also worked under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak Room. Jun regularly appears on culinary programmes such as Saturday Kitchen and Celebrity Masterchef.

Cyrus Todiwala

Café Spice Namaste
London, E1 8AZ
www.cafespice.co.uk

Cyrus Todiwala is proprietor and Executive chef of the Café Spice Namaste Group. Renowned throughout the world for its innovative and fresh approach to Indian cuisine.

The highly acclaimed chef was awarded an MBE in recognition of his contribution to training and for raising the general profile of the industry in 2000. In 2004 he was made honorary Professor of Thames Valley University’s prestigious London School of Hospitality, Tourism and Leisure and in the same year received the ITV Tio Pepe Award for ‘Most Outstanding Contribution to London Restaurants’. In 2005, Cafe Spice Namaste enjoyed the distinction of becoming an Investors in People Champion Organisation, that same year Cyrus was invited to represent the UK at the World Gourmet Festival held at the Four Seasons Hotel in Bangkok. 2008 saw Cyrus become the only Indian Chef to receive a Fellowship from the Craft Guild of Chefs. Cyrus has written the phenomenally successful cookbook Café Spice Namaste and has recently launched ‘Indian Summer’ which is the beginning of a new line of cookery books.

Galton Blackiston

Morston Hall, Norfolk
www.morstonhall.com

The dinner menu at Galton’s hotel and restaurant Morston Hall is chosen each morning depending on what fresh produce is available. Galton and his wife Tracy opened Morston Hall in 1992 and have since dedicated hard work and passion to creating the award winning establishment.

Galton’s passion for food started at a young age when he sold home made cakes at the producers market in Rye, he began his career when he worked at John Tovey’s Miller Howe country hotel in the Lake District. International stints in New York, Canada, South Africa, and London were subsequently followed by the inevitable homecoming to Norfolk where he set up Morston Hall.

Rob Aikens

Tom’s Kitchen
London, SW3 3QP
www.tomskitchen.co.uk

Rob Aikens started his career working with the Roux borthers in 1987 and stayed with them until 1991, working in London at Le Poulbot, Rouxl Britannia and Le Gavroche. He moved to the US to work as Sous Chef at the exclusive Point Resort in New York State which was rated the no 1 resort in the USA several years running by the Zagat guide. In 1994 he became Head Chef at Lake Placid Lodge, then, after three years, Rob took on the prestigious role as Private Chef to the C.E.O. of Citibank. A year later he took up the position as Head Chef of Citibank for the private dining facilities in New York City. In the spring of 2007 Rob returned to England to work with his brother as head chef and head of operations of Tom’s Kitchen.

Steven Crane

Ockenden Manor
West Sussex, RH17 5LD
www.hshotels.co.uk

Steven Crane is head chef of Ockenden Manor in Cuckfield, West Sussex, one of only two restaurants in Sussex with a Michelin star. Steven’s Modern French menu focuses on locally sourced produce from around Cuckfield and Steven’s own home village, Balcombe. Ockenden Manor is one of three very distinctive luxury hotels in the Historic Sussex Hotel Group, attracting visitors from far and wide with their beautiful locations and excellent food. During his training at London’s Halcyon Hotel, Steven met Martin Hadden, the executive chef of the Historic Sussex Hotel Group, in 1993 Martin appointed Steven as chef of Spead Eagel, and then in 2001 as head chef of Ockenden.

BENJAMIN TISH

The Salt Yard
London, W1T 4NA
www.saltyard.co.uk

Ben Tish is the Executive chef of the Salt Yard and its sister restaurant Dehesa, both highly acclaimed, foodie destinations, which allow Ben to apply his passion for Italian food and immerse himself in Spanish cuisine. Ben also oversees the operations of the new butchers/deli that opened in October called The Blackfoot Butchers. Specialising in Free Range British meats, artisan charcuterie and cheese, fine deli items and offers a light Spanish and Italian food offering at lunch times. Ben has worked at the Ritz Hotel in London under David Nichols and alongside fellow Skegness chef Jason Atherton in Cost, One Lawn Terrace and Frith street restaurant, as well as spending three years at the 4 star Crinan Hotel in Scotland where he received great national and international acclaim.

Jean-Christophe Ansanay-Alex

Ambassade de l’Ile
London, SW7 3RN
www.ambassadedelile.com

Jean-Christophe Ansanay-Alex is chef proprietor of Ambassade de l’Ile restaurant in South Kensington, for which he was awarded a Michelin star and three AA Rosettes, just seven months after its opening in 2008. New to the London restaurant scene, JC is well established in his own country, his Lyon restaurant, l’Auberge de l’Ile has two Michelin stars. A former personal chef to the late Christina Onassis, JC trained with some of the most famous chefs in France. JC is consultant chef to a number of organisations including La Sivolière and Les Suites de la Potinière in Courchevel, i-way in Lyon, and Olympique Lyonnais, where JC is in charge of VIP cocktails for the Champions’ League with Sodexo.

Steve Drake

Drake’s Restaurant
Surrey
www.drakesrestaurant.co.uk

Drake’s Restaurant opened its doors in January 2004 and quickly collected a Michelin star.

After growing up in Essex Steve moved to London and worked with some of the top 2 and 3 Michelin star chefs before moving to Surrey in 1999 to open Drakes on the Pond as Head Chef. After three and a half years Steve decided to fulfil a lifelong ambition and open his own restaurant with his wife Serina. In 2001 he won the prestigious Roux Scholarship competition, giving him the opportunity to work with legendary French 3 star chef Marc Veyrat.

Steve describes his food as Modern British and produces dishes with an original style and craftsman like technique.

Robert Kusy

Tatra
London, W12 8DH
www.tatrarestaurant.co.uk

Robert Kusy opened Tatra in Shepherd’s Bush in October 2008, offering modern cuisine and a vast selection of homemade vodkas from his homeland of Poland and Eastern Europe. Robert has been cooking in the London restaurant scene for a decade, starting out under Jan Woroniecki at Wodka Restaurant in Kensington

He has appeared on numerous TV programmes including UKTV’s New British Kitchen with Masterchef judge John Tarode and was food adviser of David Cronenberg’s film Eastern Promises – ensuring Viggo Mortensen, Naomi Watts and Vincent Cassel were eating authentically. Kusy loves food and is passionate about serving the best. He often comes out of the kitchen to ensure that his diners are happy and satisfied.

Ian Pengelley

Gilgamesh
London, NW1 8AH
www.gilgameshbar.com

Ian Pengelley has made a significant contribution to the popularisation of Pan-Asian Food in Britain and is easily recognised as one of the worlds leading chefs in this field. In 2006 Ian opened Gilgamesh set in the heart of Camden Town Stables Market, serving a unique Eastern gastronomic and entertainment experience and an array of Pan-Asian culinary delights. Ian grew up in Hong Kong where he realised his passion for Asian food and culture, training in Singapore, Thailand, Malaysia, Vietnam and China before returning to the UK to share his passion for the Orient. Before opening Gilgamesh he enjoyed a successful career working in Cicada, The Birdcage, The Hempel, as personal chef to Lady Weinberg (Anouska Hempel), and as the launch Head Chef of E&O, Notting Hill in 2001 where he stayed for 2 years. Ian has also worked on projects with Gordon Ramsay, including the Asian cuisine restaurant ‘Pengelley’s’, in Knightsbridge.

Shay Cooper

Bingham hotel
Surrey, TW10 6UT
www.thebingham.co.uk

Shay Cooper is the Executive Chef of the restaurant at the award winning Bingham hotel in Richmond. Having trained at Paul Heathcotes school of excellence in Manchester, Shay quickly rose up the ranks in posts at Michelin starred restaurants, including Putney Bridge, Juniper in Altrincham, and The Vineyard at Stockcross. His most recent post had been as Head Chef in Olga Polizzi’s hotel Endsleigh in Devon, where he was awarded three AA rosettes. Drawing on over 10 years experience, Shay delivers, well executed seasonal menus showcasing the best in British food and incorporating the finest regional produce in the elegant setting of the Bingham’s dining room.

Mark Read

The Mango Tree
London, SW1X 7EQ
www.mangotree.org.uk

Throughout his career, Mark Read has been involved with a long list of successful establishments including the Michelin-starred Oak Rooms at Le Meridian, Live Bait and more recently, the opening of and developing Bam-Bou in London’s Fitzrovia. Mango Tree provides the perfect setting for Mark’s expertise as his passion for knowledge and work is contagious. The menu reflects the delicate styles and flavours of authentic Thai cuisine. Drawing on regional influences, Mark’s creative approach tempts food lovers from far and wide.

Jeremy Bloor

OXO Tower Restaurant
London, SE1 9PH
www.harveynichols.com

Jeremy Bloor started his culinary career in the kitchen at Inverlockie Castle in Fort William. In February 1993 he moved up to the historic Cliveden Hotel just outside Taplow in Berkshire. After six months he was off to London and spent the next two years with Henry Harris at The Fifth Floor Restaurant.

In 1996 Jeremy took the job of chef de partie at MPW's The Criterion in Piccadilly. A year later Jeremy did his first stint at OXO Tower Restaurant under Simon Arkless. Six months later he was back with MPW, this time at Quo Vadis where he spent the next two years. In February 2000 Jeremy joined the team brought together to open Ian Schrager's St Martins Lane Hotel. A final nine months were spent with MPW again setting up another restaurant for the group, this time The Parisian Chop House before Jeremy joined OXO Tower Restaurant as Head Chef.

Momma Cherri

Momma Cherri's Soul Food Shack
www.mommacherri.co.uk

Charita Jones (Momma Cherri) calls herself the Queen of Soul Food, and is warm and vibrant, full of energy and determined to make cooking fun. Born and raised in Philadelphia during the 1950s, her diverse life brought her to Brighton in 2001, where she opened ‘The Soul Shack restaurant’. In 2005 she appeared on Ramsay’s Kitchen Nightmares and is often considered one of the most popular personalities from the series and one of the biggest success stories. In June 2007 her book, Soul in a Bowl, was published and with her growing popularity the television work rolled in. Appearing on This Morning, The Alan Titchmarsh Show, Saturday Cooks (all ITV1), Saturday Kitchen (BBC2). On Radio 4 she has appeared on Loose Ends, Midweek, Woman’s Hour and the Christmas Day Food Quiz (which she won!). With sound advice, she then opened Momma Cherri’s Big House and is currently developing a range of desserts with BakeSense, due to launch this year in all major supermarkets.

Andrew Mackenzie

Drakes
www.drakesofbrighton.com

Andy is Executive Head Chef of the Fine Dining Restaurant of Drakes Hotel, one of Brighton’s best Boutique Hotels. Since settling in Brighton with his family in 2001, Andy has worked in some of the town’s most prestigious restaurants including Sevendials, and has received critical plaudits in The Good Food Guide 2008. Prior to this Andy spent time working in Australia, which has continued to influence his cooking style. He trained at Gleneagles under Allan Hill, where he developed his passion and knowledge, then moved to London, where he gained experience at the respected Mosimann’s Belfry in Belgrave Square and the famous Chez Nico in Park Lane.

Richard Eldon

Blanch House
www.blanchhouse.co.uk

Richard is Head Chef of the restaurant at Blanch House, a small, friendly hotel with a big personality. With over 23 years in the culinary industry, Richard’s experience in cuisine ranges from Chinese, French, Californian, South West cuisine, Pacific Rim & Middle Eastern. Richard has worked primarily in California and Canada, where he gained considerable experience. He relocated to the UK seven years ago, and along with owning his own restaurant in Arundel, West Sussex, Richard has opened and operated various venues throughout the years. The menu at Blanch house changes with the seasons, ensuring that only the freshest, highest quality produce is used. All the fresh fish served comes from the local day boats that dock at Brighton’s harbour.

Sam Metcalfe

Executive chef of Sam’s of Brighton and Sevendials

www.samsofbrighton.co.uk

Sam opened Sam’s of Brighton in January 2008, offering a similar style of food to Sam’s first restaurant Sevendials, but in a more relaxed setting. With over 20 years experience, Sam has a pedigree of several top London restaurants including The Terrace, Chez Nico, The Groucho Club, L’Escargot, and Pied a Terre. And at just 21 Sam was appointed Head Chef at The Belvedere, Holland Park. Sam opened Sevendials restaurant in 2001, since then it has gained a reputation for providing an exceptional dining experience, 2 AA Rosettes, inclusion in the Good Food Guide, Harden's, Time Out Guide to Eating and Drinking and Cheeky Guide to Brighton plus wonderful reviews from acclaimed critics including Jay Rayner, The Observer and Caroline Stacey, The Independent Magazine and The Telegraph. Opening Sam’s of Brighton was a natural progression.

Martin Moore

Sevendials

www.sevendialsrestaurant.co.uk

Martin met Sam Metcalfe when they were both working at The Terrace in London, Martin as Sous Chef and Sam as Head Chef, When Sam moved to Brighton Martin replaced him, but when Sam opened Sevendials he asked Martin to be his head chef. Martin’s French background has given him a fantastic foundation of classic cooking combined with his own modern British twist.

Mark Kinzel

Sam’s of Brighton
www.samsofbrighton.co.uk

Up and coming young chef Mark is Sam’s right hand man at Sam’s of Brighton. Before joining Sam’s he headed the Tin Drum restaurant group and opened the successful Preston Park Tavern. Mark also spent a ski season in the Alps, as private chef to the rich and famous. Mark shows a great level of professionalism for his tender years and with Sam's ever changing, rolling menu he excels at working closely with suppliers to produce a real variety of excellent dishes.

Nigel Brown

Nigel Brown grew up in the culinary industry, working in the family restaurant. He has worked at some of the UK’s biggest and busiest hotels and competed in many national competitions including the London Hotelympia Salon Culinaire competitions and won a place in the Trusthouse Forte Chef of the Year competition. Nigel spent time overseas at the highly acclaimed French cookery school Ecole Le Notre where he picked up a wealth of experience and knowledge in areas of specialist patisserie work. In 2007 Nigel produced a set of 3 ‘sell out’ learn to cook DVD’s, and on the back of their huge success opened his own Cookery Academy in North Lincolnshire. In 2008 he was invited as a guest chef by Jean Christophe Novelli to deliver courses at the world famous Novelli Academy and he is BBC Radio Humberside's Resident Celebrity Chef.

Ed Baines

Ed Baines is the chef and co-owner of Randall & Aubin champagne and oyster bar in London's Soho. After a two-year apprenticeship with Anton Mosimann at The Dorchester in London, Ed cooked on exclusive yachts and at hotels in Juan-les-Pins in France and Queensland in Australia, then at Bibendum and the River Café, in London. He was 'headhunted' and became the official Armani chef, then, at only 25 was contracted by restaurateur Mogens Tholstrup to open the Daphne’s restaurant in London's South Kensington. In 1996 he opened Randall & Aubin as chef-patron with his friend James Poulton, The chain expanded to include the Ifield in Chelsea, Randall & Aubin in Fulham Road and The Belsize. Ed has appeared on many TV series including Lunch With Ed Baines, Ed Baines Entertains, Cupid’s Dinners, Great Food Live and Step Up to the Plate. His first book, Entertain, was published by Kyle Cathie in 2001.

Alan Coxon

Alan Coxon has established a reputation as one of the world’s favourite TV chefs and presenters, with exceptional culinary talent and an unparalleled knowledge for the earliest origins of world cuisine. His dishes have the rare quality of being both stunning, yet easy to recreate at home. Starting at the 5-star Loews Hotel, Monte Carlo, Alan worked his way up to Head Chef Position at Newport Bay, Paris, the largest 4-star hotel in Europe, managing 60 chefs and catering for 3000 people every day. As Head Chef at Woodfords Restaurant / Top Table Restaurant in the Isle of Man, Alan led the restaurant towards its first Michelin star. With three exciting cookbooks, a new range of historic vinaigres and spices, and numerous radio, magazine and live appearances also to his name, Alan has cemented his place among cookery’s broadcasting elite.

Kane McDowell

Food for Friends Restaurant

Originally from New Zealand, Kane trained in Australia, working in some of the countries best fine dining restaurants. After moving to the UK and working at the restaurant Passion Food, he developed a love of fresh, locally sourced produce and in particular, vegetarian cooking. Kane joined the Food for Friends team 8 months ago, and his style reflects a seasonal and understated approach to cooking, focused around the fusion of really good flavours and not fussy cooking techniques. Because cooking food without meat requires a little more effort and thought, many of the dishes on the menu are inspired and infused with Middle Eastern, Mediterranean and Asian ingredients.

Tiffany Goodall

Rising star Tiffany's love of cooking began at a very early age when she compiled her own cookery scrap book at the age of ten, she went on to successfully completed a cookery course at the famous Ballymaloe Cookery School in County Cork, Ireland, coming top of her class in the final exam. Tiffany took inspiration from her own personal experiences at university to create ‘Pasta to Pancakes” a cookbook with recipes for all occasions for those at school, universities, colleges or even people who are living alone for the first time. Tiffany has recently made guest appearances on BBC Market Kitchen and worked with Marks and Spencer hosting demonstrations at the Home & Garden Show and also at Channel 4's Taste Festivals in London and Bath.

Tiffany will be the MC of Foodies Chefs Theatres, as well as demonstrating herself.

• Hampton Court
  Royal Palace, Hampton Court
  May 29 30 31 2010
  
• Leeds
  Roundhay Park
  July 2 3 4 2010
  
• Edinburgh
  Edinburgh Festival
  August 13 14 15 2010
• Oxford
  South Parks
  August 28 29 30 2010