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.
Angela has become one of the most high profile women in the culinary industry. In 2002 she launched ‘M E N U’ and ‘The Grill Room’ at The Connaught where she was awarded her first Michelin star. Angela has won a legion of fans from appearances in various TV programmes, her cookery book and an impressive portfolio of restaurants.
In 2001 celebrated Australian chef David Thompson closed his famous Sydney restaurant Darley Street Thai and opened Nahm at the Halkin to rave reviews, since which time, Nahm has been awarded one Michelin star - the first Thai restaurant in Europe to achieve such an accolade. David, author of the seminal Thai Food, is keeper of the Royal Thai recipes and celebrated London dry wit.
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.
FRANCE & UK MASTERCLASSES
Matthew started in the Bibendum kitchens with Simon Hopkinson in 1987 as a chef de partie, and has now been head chef for over 10 years. Matthew’s cooking is classic & contemporary French, his early training was in the family’s seminal Brighton restaurant Le Grand Gousier. Bibendum remains one of the stars in the London Restaurant scene and under Matthew’s guiding hand is as inspired and sophisticated as the day it opened.
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.
Richard was brought up on a farm in County Meath, Ireland and raised on wholesome, uncomplicated, home-grown cooking. Using ingredients that he himself helped to cultivate alongside other members of his family, Richard’s upbringing is something which he firmly attributes his cooking style to and plays a vital role in the menus he crafts for all of his restaurants.
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.
Hailing originally from Australia, Skye came to London via Paris training under Anne Willan at La Varenne and then in London at the French House and the Dorchester with Anton Mossiman. She achieved a Michelin star at the acclaimed Petersham Nurseries; writes for the Independent on Sunday; has published two award winning cookbooks and now presides over the kitchen at Spring, the restaurant at Somerset House in London.
Others chefs we have worked with:
Antony Worrall Thompson
Monisha Bharadwaj Peter Gordon Matthew Harris