Rick Stein Joins the book
Rick Stein OBE is an English chef, restaurateur, cookery book author and television presenter. He has written 19 cookery books, an autobiography and made 25 cookery programmes. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac.
Rick is best known for a love of fresh seafood and made his name in the 90's with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant in fishing port of Padstow on the North Coast of Cornwall. As he said at the time "nothing is more exhilarating than fresh fish simply cooked."
Since then he has expanded his horizons to cover numerous journeys over the world in search of great dishes, many of which he's brought back to his restaurants in Padstow.
His current television series Rick Stein’s Indian Odyssey and cookery book, Rick Stein’s India, embarks on a spectacular journey through the Indian sub-continent in search of recipe inspiration and the perfect curry. Eager to introduce new curries to British taste buds, he travels to Kolkata (Calcutta) to experience its ethnic influences, discovers the temple food of Tamil Nadu and house-boat hospitality in Kerala, explores India’s gourmet state - The Punjab, and tastes the regal cooking of Rajasthan, unearthing new flavours and dishes along the way.
Richard Corrigan Joins The GB Cook Book
Richard Corrigan has cooked all his life. His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland; butter and bacon, cheese and charcuterie, sausages and salmon.
Richard’s approach is defined by his belief in good hospitality coupled with excellent food - food that is sourced as locally as possible and from individuals rather than large companies. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair in London and his first Michelin star, awarded to him when he was head chef of Fulham Road in Fulham in 1994, also in London.
Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005, an oyster and seafood restaurant just off Piccadilly. He went on to open Corrigan’s Mayfair in 2008, Bentley’s Sea Grill at Harrod’s was his next venture in 2012 and most recently, in 2013 the Virginia Park Lodge in Ireland.
Richard’s media career is wide and varied. He was crowned winner of the Great British menu no less than three times. Richard also won the recent Great British Waste Menu special, airing to over 7 million on BBC 1 prime time and which culminated in a dinner at the House of Lords.
Alongside appearances on BBC2’s Great British Food Revival (BBC 2), Full on Food, Saturday Kitchen (BBC 1), Market Kitchen (UKTV), Something for the Weekend (BBC 2) and The Wright Stuff (Channel 5), Richard has also hosted the Irish primetime television series, Corrigan Knows Food, one of Ireland’s most popular TV shows.
Richard is the author of The Clatter of Forks and Spoons, a personal history of growing up in Ireland and recipes inspired by his rural upbringing
Anna Hansen MBE Joins the Book for London and South
Born in Canada and raised in New Zealand, Anna studied business management before venturing out into the world of food.
Anna first trained as a chef under Fergus Henderson (St John) in 1992 at his first restaurant venture, The French House Dining Room. She then worked with Peter Gordon (The Providores) in 1994 at Green Street and again in 1998 at The Sugar Club, Soho. She also spent a year in Melbourne, Australia working for Stephanie Alexander as well as stints in New Zealand.
In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone restaurant, The Providores. Awards included the prestigious Catey's "New Comer of the Year Award" 2003, two AA Rosettes for culinary excellence in 2002 through 2005, and Square Meal 'Best New Restaurant Award', autumn 2001. Anna also acted as consultant chef to the award-winning Michelin starred New York restaurant public.
In 2005 Anna left The Providores to focus on developing The Modern Pantry which opened its doors to critical acclaim in August 2008. Since opening The Modern Pantry has gained two AA rosettes and been listed as a "Bib Gourmand" in the Michelin Guide 2009 and 2010. In 2010 Phaidon published "Coco", a book showcasing 100 of the world's top up and coming chefs of which Anna was one. In 2011 Anna’s first book ‘The Modern Pantry Cookbook’ was published to critical acclaim.
Anna's culinary philosophy is driven by the desire to please and excite the palate by renewing everyday cooking with modern ingredients and global inspiration; The Modern Pantry, in fact.
Mark Jordan joins book for the South East region
Mark Jordan joined The Atlantic as Head Chef in July 2004 from Gilpin Lodge Hotel near Windermere in The Lake District, having fallen in love with Jersey on his first visit. During a 25-year career, Mark has worked with some of the culinary world’s leading lights, and it is this experience that has helped to propel Ocean Restaurant to its Michelin Star status.
Mark decided at school that he would pursue a career as a chef, and his first job saw him spend three years with Keith Floyd before he met Jean Christophe Novelli. Novelli had a profound effect on Mark as he inspired him to create food of a Michelin Star level by introducing him to the best combinations of ingredients which appeal to the five senses of cooking: smell, taste, texture, touch and sight.
Mark worked with Novelli on the opening of a new restaurant in Lymington –Gordleton Mill – before heading to Wales as Head Pastry Chef at Laura Ashley’s Llangoed Hall Hotel in Brecon.
After a short spell in a similar role at the Michelin-starred Mallory Court Hotel in Leamington Spa, Mark moved to Rascasse Restaurant in Leeds, again recipient of a Michelin star.
Ambitious to become a Head Chef in his own right, Mark was then approached by Steven Saunders from TV’s Ready Steady Cook, who invited him to head up the team at the acclaimed Pink Geranium Restaurant near Cambridge. In Mark’s eight years at the helm, the Pink Geranium established a universal reputation as one of East Anglia’s finest restaurants.
Mark’s celebrity chef status has continued to evolve with five appearances on BBC One’s Saturday Kitchen and on the day of the Royal Wedding in April 2011 Mark was featured on the BBC’s One Show cooking Jersey Royals for the nation.
Mark Greenaway joins the book to represent Scotland
Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011.
The following January Mark was the only Scottish chef to be newly awarded 3 AA Rosettes for outstanding cuisine. In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again to compete in the 2013 series. With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s menus are always intriguing with a presentation that is pleasing to both eye and palate. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert. With a career beginning in Scotland in 1992, Mark then went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top establishments. On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders. Away from the kitchen, Mark has taught at Braehead Cook School and the Edinburgh New Town Cookery School, as well as giving regular cookery demonstrations at food events including Foodies Festival, Taste of Edinburgh, Hotel Olympia in London and the Scottish Chefs Conference.AWARDS Scottish Hotel Awards 2011 ‘Rising Star Chef of the Year 2011’ Scottish Style Awards 2011 ‘Scotland’s Most Stylish Restaurant’ The AA Awards January 2012 - 3 AA Rosettes for outstanding cuisine
We are happy to announce that Kenny Atkinson is joining the guest chefs for the North East
Kenny Atkinson is a Michelin-starred chef who stays true to his North East England roots through the ingredients he chooses.
Kenny Atkinson was born and bred in Newcastle and earnt his first Michelin star at the tender age of 30 after working as a chef since the age of 16.Kenny first shot to fame in 2009, when his beef salad starter was voted the best on BBC Two’s Great British Menu. A year later, his mackerel with gooseberries was selected as the winner of the fish course on the same show, earning the dish a place at the National Trust banquet attended by the Prince of Wales.
Kenny has cooked in the Isles of Scilly, where he was appointed executive head chef of St Martin’s on the Isle. During his stay on the island, the hotel was named Cornwall restaurant of the year by The Good Food Guide and achieved a Michelin star – the first for an establishment on the Isles of Scilly.
In late 2009, Kenny joined Rockliffe Hall as head chef of the Kenny Atkinson at the Orangery. In the same year he was named Chef of the Year at The Cateys, the catering industry’s most fiercely competitive awards.
Colin McGurran joins The Great British Cook Book for the East Midlands
In taking over Winteringham Fields, Colin McGurran was able to fulfill a lifelong dream. Born in Zambia, to Irish and Scottish parents, and then moving to the UAE when he was six, Colin’s influences are eclectic to say the least.
After studying catering at Bournemouth College, his first work placement was at the 2-Michelin starred Domaines Haut de Loire in Onzain, France. One of his first managerial positions was with the Rotana Hotels chain in Abu Dhabi, working for the UAE Royal family as banqueting manager. The high standards expected of him by his employers have formed the basis of his own standards to this day.
Colin’s diverse experience equipped him in 2001 to take on his first business venture, The Woolpack Country Inn in West Yorkshire. It was a family venture; Colin and his sister Alyson made the Woolpack one of the best restaurants in the area.
Winteringham Fields is the goal Colin had been aiming for. Maintaining the high standards set by Germain and Annie Schwab is a tough challenge, but one that he relishes.
Will Holland joins guest chefs in The Great British Cook Book Central England
Will worked for over a decade in Michelin – starred establishments before taking on the challenge of opening La Bécasse. He began his career at Homewood Park Hotel, Bath, where he was employed by renowned Chef, Gary Jones. In early 2007, Alan Murchison bought Hibiscus Restaurant in Ludlow, the foodie Capital of Great Britain and re-opened the restaurant as La Bécasse in July 2007.
This presented Will with the opportunity of Chef – Patron. La Bécasse Restaurant was soon recognized as one of the best restaurants in the country with a string of accolades and awards including – 3 Rosettes from The AA Restaurant guide, 1 Michelin Star from The Michelin Guide (2009 – 2011), 6 out of 10 from The Good Food Guide, as well as being in their “Top 50 UK restaurants” list, the highest rating from the respected Hardens UK Restaurant Guide, 34th place in The National Restaurant Award’s “Top 100 Restaurants in the UK”, 19th best restaurant in Great Britain in “The Sunday Times Top 100 Restaurants” list and “Best Fine Dining Restaurant” from Metro.
Chris Eden joins The Great British Cook Book for the South West Region
Chris Eden is as Cornish as the produce on his menu at The Driftwood. He grew up and trained in the region before heading to the bright lights of London to refine his cuisine, or ‘learn how to put things on a plate’, as he modestly puts it. He returned to Cornwall after an opportunity at The Driftwood arose, and since he has been at the restaurant has earned the establishment its first Michelin star.
Though his food is undeniably refined, he holds flavour as being of central importance. He once said that his last meal would be moussaka followed by apple tatin and despite the exquisite technique there is something homely about Eden’s cooking – The Michelin Guide have applauded ‘unfussy, modern, seasonally pertinent dishes’.
Eden is a firm disciple of local, Cornish produce and most Saturdays takes the trip down to Truro market to pick up a range of goods. He is humble about his own job, seeing his role as being as more of a conduit for the prime produce,
‘As much as I put the food onto the plate, if I don’t get the quality ingredients in the kitchen – this means nothing.’
Duck and potato pastilla with ras el hanout, pickled carrots and plums is his signature dish; a shining example of a chef at the top of his game.
Luke Thomas joins the guest chefs in The Great British Cook Book for the Wales region
Luke Thomas, (born 2 October 1993), is a chef at the restaurant Luke’s Fine Dining at Sanctum on the Green, in Cookham. He has appeared on a handful of television shows, including Junior MasterChef, Great British Menu, Russell Howard’s Good News (in May 2013) and a BBC Three documentary about him, entitled Britain’s Youngest Chef.
Thomas was born in Connah’s Quay, North Wales, and began cooking at the age of 12. He has worked at the Chester Grosvenor Hotel and at the opening of the Liverpool One complex, as well as the Burj Al Arab hotel in Dubai and Alinea in Chicago. He has also worked alongside several Michelin starred chefs, including Heston Blumenthal at The Fat Duck, Thomas Keller at a French Laundry pop-up restaurant in London, and Gary Rhodes. In 2009, at the age of 15 he won the FutureChef competition by Springboard.
In February 2012, at the age of 18, Thomas became the youngest head chef in the United Kingdom when he took over at a restaurant in Cookham. The restaurant was originally called Sanctum on the Green, but was renamed to “Luke’s Fine Dining at Sanctum on the Green” under Thomas. This was filmed for television for the BBC Three documentary series Britain’s Youngest Chef. Although this was the first filmed appearance by Thomas, his first broadcast television appearance was as an expert on Junior MasterChef. He also competed in the Great British Menu in 2012 against Mary Ann Gilchrist and Richard Davies,where he became the youngest competitor to ever appear on the show.
Observer Food Monthly Awards 2011 best producer:.
We are more than happy to announce that Johnny Pusztai will be our butchery expert and ambassador
Photo by Kevin McCloud
Pusztai’s most celebrated client is local Michelin-starred chef and OFM Awards judge Sat Bains. Bains used his air-dried meat in his ham, egg and peas dish that was awarded three perfect 10 scores on the BBC’s
Great British Menu in 2007.
Bains is evangelical about Pusztai’s pork belly. The secret? The farmer puts smoky bacon crisps in the pigs’ feed.
“They mix them in to the animal feed, because they are high in saturated fat,” says Bains. “It’s the best pork I’ve ever tasted.”
Traditional butchers are struggling – down from 22,000 independent shops in the mid-90s to 6,500 – but Pusztai offers a model for the industry: innovative products and impeccable quality. “If you come here, you are coming for something bespoke. Nobody will touch me. I will stand up against anybody with my product. Anybody.”
We are proud to annonce Adam Simmonds as a key supporter of the book for the South region
Adam joined Danesfield House in 2007, following three years at Ynyshir Hall in Wales, where he achieved a Michelin star in 2006.
Prior to that, Adam created his foundation in traditional French cooking with experience at The Ritz, The Halkin, The Lanesborough and Heathcote’s before joining Marco Pierre White at Les Saveurs and then L’Escargot, but at the age of 29 Adam moved to Le Manoir aux Quat’Saisons.
“I’m still taking on board the lessons I learnt under Raymond Blanc: his thought processes, his ethos with regards to flavours, seasonality, freshness, quality. Le Manoir was the whole package.”
Today, whilst classical cooking still underpins his work in the kitchen, Adam uses modern techniques to extract, interpret and present flavours in his dishes.
We welcome Chris to represent N.Ireland in the book
Chris Fearon has worked for the Deanes Restaurant Group for 4 years as Head Chef of Deanes at Queens in the University Quarter. Chris is at the helm of one of the busiest establishments in the city, pushing boundaries with his real hearty honest approach to cooking and serving up dishes in the Bar and Grill simply packed with flavor.
Taking part in BBC Two's Great British Menu has given Chris the national stage to show the powerful potential that he has and his ability to stand shoulder to shoulder with the nation's best chefs. In 2010 Chris proudly presented the Starter Course at the Winner's Banquet in London having seen off competition from his Northern Ireland opponents and then winning his way through the UK Finals.
In 2013 Chris is also competing on The Great British Menu.
Raymond Mcardle joins the Book as a guest for N.Ireland
Raymond decided he wanted to become a Chef from a young age and set out a plan to work for the best this country could produce. Spending Comis Chef learning with Paul Rankin he then moved on to work with Michael Deane for seven years progressing through the ranks to become Head Chef at Deane's Belfast. Raymond had a Vital role not only Running a Successful Restaurant but in helping gain a Michelin Star and three AA Rosettes at this time.
His passion burned for a new challenge so Raymond was head Chef in the Nuremore Hotel from 2001 to 2011 and propelled the Restaurant, now highly successful, to 3AA Rosettes an accolade currently held by one of the only hotels in Ulster.
Raymond has returned home to his roots as Head Chef and Restaurant Director of Restaurant 23 at Balmoral, Warrenpoint, currently in the top 3 in Northern Ireland in all International Food Guides.
Cyrus Todiwala joins GB Cook Book with Hospitality Action Recipe
Born in Bombay, Cyrus Todiwala went against his parents’ wishes to study and become a chef. He trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become Executive Chef for eleven restaurants within those Hotels. In 1991, he moved to London with his family to run the Namasté restaurant where he developed his trademark style of blending traditional Indian techniques and flavours with more unexpected ingredients. Today, Cyrus is proprietor and Executive Chef of Café Spice Namasté in East London, as well as Mr Todiwala’s Kitchen in Heathrow Terminal 5. He has also launched a range of successful condiments and has been awarded an OBE for his commitment and expertise in the restaurant and catering industry.
Mr Todiwala’s Bombay
by Cyrus Todiwala (Hardie Grant, £25.00) Photography: Helen Cathcart
Mark Poynton Joins the Book
for the South and London Region
Mark Poynton is one of the UK’s leading chefs and is Chef Patron of the award-winning Alimentum restaurant in Cambridge. Within a year of arriving at Alimentum and taking the head chef position, the restaurant gained three AA rosettes. Two of Mark’s regular customers were so impressed with his cooking that they invested in the business and he took over Alimentum in 2010, becoming Chef-Patron.
In 2011 and 2012 the restaurant was named one of the ‘Top 100 UK Restaurants’ In the National Restaurant Awards and in October 2012 was awarded its first Michelin star In the 2013 guide. Mark was short listed for The Craft Guild of Chefs ‘Restaurant Chef of the Year’ award 2013.
Mark entered the world of hospitality at the tender age of 15 when a friend’s mother got him a job as a part time waiter at the Queen Hotel in Chester. During his time there he became fascinated by the workings of the kitchen. After just six months as a waiter he persuaded the hotel’s executive chef, Ian McDowall, that he was serious about cooking and his career behind the stoves began.
18 months with Paul Kitching at the Michelin-starred Juniper restaurant in Altrincham followed before Mark made a career-defining move by joining Daniel Clifford at Cambridge’s two Michelin-starred Midsummer House. During his seven year tenure, Mark worked his way up from chef de partie to head chef, during which time the restaurant gained two Michelin stars, four AA rosettes, and 7/10 in the Good Food Guide.
Mark applies classic cooking techniques to seasonal British produce to achieve complexity of both flavour and texture. He is serious about the effect that his business has on the ecosystems it relies on and has won an RSPCA Good Business Award and Innovation Award for his attention to animal welfare, down to ethical foie gras and exclusively sustainable meat and fish.
152-154 Hills Road, Cambridge, CB2 8PB
01223 413000 / email@example.com
Phil Howard joins the GB Cook Book with Hospitality Action
Melissa Cole will be our Beer and Ales guest for the book
Melissa Cole is living the beer dream. Not only does she write & broadcast extensively about the world’s favourite drink, she is invited to judge at beer competitions from London to Italy and Amsterdam to America, having built a reputation as having a fine palate and fun approach to all things brewed.
As a sommALEier she is lucky enough to work with some of the UK’s leading chefs to build a better understanding of beer and its deserved place alongside fine food and is lead partner in London’s only dedicated beer tasting business, lovebeer@borough in Borough Market.
As the country’s leading exponent of corporate tastings and beer experiences, with everything from 10 cover high-end beer matched dinners for senior executives of blue chip companies to themed canape receptions for 300 delegates under her belt.
She also works extensively with breweries and beer wholesalers across the land, as well as finally finishing her début book on beer Let Me Tell You About Beer.
Melissa was also named one of the Most Powerful Women in the Drinks Industry by Channel4 Food.
Michael Caine joins the book as guest Chef for Macmillian Cancer Support
Michael Caines is one of Britain’s highest profile chefs. He is based at Gidleigh Park, the prestigious 2-star Michelin country house hotel on the edge of Dartmoor at Chagford, Devon. In partnership with hotelier Andrew Brownsword, Michael and Andrew are currently in the process of creating a group of individual boutique ABode hotels throughout the United Kingdom which will each have a Michael Caines Restaurant, Michael Caines Champagne and Cocktail Bar, MC Café Bar, MC Boutique and/or MC Tavern. ABode Exeter, the first ABode, is fittingly in Michael’s hometown Exeter in the Royal Clarence on the city’s Cathedral Yard. There are further ABodes in Glasgow, Canterbury Manchester and Chester and London.
Michael’s cuisine is truly original and brilliant, a fact recognised not just by appreciative visitors to Gidleigh Park but by guidebook editors and those who give out awards and accolades. With his classical French training in some of the finest restaurants in the world, and utilising the best and freshest local produce and products from the West Country, Michael has created a style that is uniquely his own, at once classic yet also highly innovative, a fact recognised with the award of a second Michelin star in 1999. In 2001 he won Chef of the Year at the prestigious Cateys Awards.
Michael founded Michael Caines Restaurants Ltd in 1999 and the next year opened his first signature restaurant Michael Caines at The Royal Clarence Hotel in Exeter.