Our Chefs & Experts
We are privileged enough to have worked with some of the world’s leading chefs & experts, their commitment to their passion to provide the best is unrivalled and all of them have an infectious enthusiasm for their work and are keen to impart their knowledge to others.
ITALY & UK MASTERCLASSES (Partner of Tasting Places)
Alastair is widely acknowledged to be one of the most interesting, innovative and exciting of the current generation of British chefs. Being largely self-taught helps make him a natural communicator of cooking techniques. He has his own wonderful deli, Tavola, in West London.
FRANCE & UK MASTERCLASSES
Eric’s CV includes his time as chef and patron of Interlude de Chavot, head chef of The Restaurant Marco Pierre White and Nico at Ninety and head Chef of the 2 Michelin star Capital Hotel in Knightsbridge. AA Gill has described Eric’s work thus ‘faultlessly assured, elegant, thoughtful, poignant, intelligent, top of the range & exceedingly rare’.
Giuseppe was born and raised on Capri where he ran the family restaurant. Nine years ago he moved to London. After working at Daphnes in London he became Harrod's Head of Italian Food. He travels frequently, including a past trip to America where he worked with Marcella Hazan. He is also a consultant tutor at Ferrandi, the Italian Culinary School.
Hugo has been writing for many years and was the 2001 winner of the Glenfiddich Newspaper Cookery Writer of the Year Award for his work in the Financial Times. He has written four cookery books and teaches regularly. When not cooking, eating or writing he is usually found shopping for food.
ITALY & UK MASTERCLASSES
Jeremy worked along side Simon Hopkinson at Bibendum in the late 80’s and early 90’s. He then went on to be head chef at Alastair Little’s in Soho, before his role as head chef at the Blueprint Cafe in London. He has a passion for food and a great sense of humour.
WINES (Partner of Tasting Places)
Martin was a restaurateur for over 15 years and owned, managed or consulted for many seminal restaurants including 192, The River Café, The Square, The Park and the Lexington. He is now a food and wine writer and consultant specialising in Italy and co-ordinates wines for the different courses and regions, constantly monitoring trends, researching and updating new producers to ensure we drink as well as we can.
Formerly a teacher at Leith’s Cookery School, Maxine now writes for magazines such as Food and Travel, Country Living and Good Housekeeping. She is the author of seven cookery books and a food stylist specialising in Italian food. Her knowledge and teaching skills are always highly praised by guests.
SPAIN & UK MASTERCLASSES
Sam Clark’s crossover Spanish/Moroccan restaurant has been hitting the high notes for several years, displaying a rare perception and understanding of this stunning cuisine which has kept the tables full and the reservation line ringing off the hook at his restaurant Moro. Sam & his family have a house in Spain in the Mairena where many of the area’s produce and dishes influence at Moro.
Others chefs we have worked with:
Antony Worrall Thompson
Monisha Bharadwaj Peter Gordon Matthew Harris