Jane Baxter is co-author of LEON: Fast Vegetarian and The Riverford Farm Cook Book, which won Best First Book and Work on British Food at the Guild of Food Writers’ awards. Jane worked at the Carved Angel in Dartmouth and the River Cafe before becoming the Head Chef at the Field Kitchen, the restaurant for Riverford Organic Vegetables. Jane has a weekly column in The Guardian’s Cook supplement.
Dan Doherty is Executive Chef at Duck & Waffle, London’s first upscale 24-hour restaurant. In 2013 Dan became a weekly contributor to The Independent’s ‘Dish of the Day’, where he now blogs about being a chef, the industry, recipes and more and recently joined Olive magazine as a columnist. His 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 first book, Duck & Waffle: Recipes & Stories, was selected as one of the cookbooks of 2014 by Observer Food Monthly and Red Magazine.
A well-known presence on both TV and in print, and one of the Evening Standard’s 1000 Most Influential People in 2014, Gizzi Erskine is always at the forefront of any trend. She was one of the first to back the pop-up restaurant scene and her food events – including K-Town in London’s Shoreditch and Gizzi’s Barnyard Party in Dalston – are legendary for those in the know. In 2013 she had the honour of hosting the Observer Food Monthly awards alongside Jay Rayner, and in 2014 she programmed her own tent at Latitude Festival, headlined at On Blackheath and appeared at both Meatopia and the Big Feastival. Gizzi is a Contributing Editor for InStyle and has written for a wide variety of other magazines including The Sunday Times Magazine and newspapers such as Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and the Evening Standard. Her new book Gizzi’s Healthy Appetite is out this August.
Eleonora’s unusual cuisine upbringing leaded her to frame her distinctive, unassuming gastronomic allure. Based in the historical center or Rome, Eleonora organises amazing cooking workshops, collaborates at events and runs a clandestine restaurant in the least expected premises. Her number one rule? Food happiness. Eleonora’s debut cookbook As The Romans Do is out next year.
Selected by the Observer as their rising star in food for 2014, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. This chef, food writer and cookery teacher is the charismatic Persian-born host of pop-ups, cookery courses and supper clubs specializing in Persian and Middle Eastern flavours. Her bestselling debut cookbook Persiana was the Observer Food Monthly book of the year and the Waterstones Cookbook of the Year 2014. With regular appearances at the BBC Good Food Show, Taste London and more, her work has featured in The Times, The Sunday Times, the Evening Standard, the Guardian, the Independent, the Telegraph, delicious. magazine, Sainsbury’s Magazine and BBC Good Food magazine. Watch Sabrina in action.
Joel Harrison & Neil Ridley
Joel Harrison & Neil Ridley are at the forefront of providing expertise and innovation in the spirits world. From whisky to gin, cognac to exotic drinks, the duo has a wealth of knowledge to share with audiences across the globe. They write about whisky on their award-winning website Caskstrength.net and regularly pen articles and whisky features for a number of different publications such as Whisky Magazine, Imbibe and the Evening Standard, as well as becoming judges for the World Whisky Awards and the prestigious IWSC awards. Their first book, Distilled, won the Fortnum & Mason Drinks Book of the Year award in 2015.
Best known as the food writer for the Sunday Telegraph, Diana Henry has twice been named Cookery Writer of the Year by the Guild of Food Writers in 2007 and 2009. She is the author of six books including the much acclaimed Crazy Water, Pickled Lemons which was shortlisted for a Glenfiddich Award for best cookbook. Her other titles include Roast Figs, Sugar Snow, The Gastropub Cookbook, Cook Simple, and Food from Plenty which was shortlisted for Food book of the Year by the Andre Simon Awards. She is a contributor to many magazines including Red, House and Garden, Sainsbury’s Magazine and Waitrose Kitchen. Her new best-selling book A Bird in the Hand is out now.
Observer Rising Star of 2015, Ukrainian-born Olia Hercules lived in Cyprus for 5 years before moving to London to study for a BA in Italian, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith’s School of Food and Wine. She kicked off her culinary career working at London’s Union Market before landing her dream job as a chef-de-partie for Ottolenghi’s. After having her son and filming for The Food Network, Olia began writing for Sainsbury’s, The Recipe Kit, and the Guardian. Her debut cookbook Mamushka is out in June.
Chris Honor has worked with a range of world-class chefs during his diverse career – including Gordon Ramsay, David Nicolas, Chris Janson and Henry Brosi. He has worked all over the world and managed a team of 120 chefs at the Dorchester in London, but wanted to return to his cooking roots when launching his own restaurant. His new venture, Chriskitch, based in Muswell Hill, north London, uses his Australian upbringing, classical French training and world-wide experiences to create fantastically flavourful food that has customers queuing round the block. His first book, chriskitch: Big Flavours from a Small Kitchen, is out now.
Ella’s Kitchen is a baby and children’s food company founded by Paul Lindley when he was deputy managing director of Nickelodeon and trying to wean his reluctant daughter Ella. The range is based on simple, natural ingredients that ooze goodness and really appeal to children. The company has won many awards and is one of the fastest growing brands in the UK. Ella’s Kitchen: The First Foods Book is out now.
Master Pâtissier and twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has changed the face of British Patisserie and has earned himself an international reputation for creating superlative cakes with an A-list clientele including Madonna, Sir Elton John, Elizabeth Hurley, Claudia Schiffer and George Michael. At Eric’s Cake Boy boutique, a unique destination café, he also runs baking classes and exclusive “chef’s table” lunches and his unique and elegant coffee lounge is also used as a venue for stylish parties. His best-selling books include Home Bake, Tart it Up! and Chocolat: Seductive Recipes for Bakes, Desserts, Truffles and Other Treats.
Semi-finalist on the 2014 series of BBC1’s The Great British Bake Off, Chetna is known for her unique recipes which introduce exotic spices, herbs and other Indian flavours into traditional Western bakes. Her personality and delicious bakes won her many admirers whilst on the show. She is currently writing a book on Indian-inspired baking, to be published by Octopus in April 2016.
Anjali Pathak is a chef, food writer and cookery teacher living in London. Having learnt the basics of Indian cookery from a young age, Anjali has stepped out of her heritage and works with spice and flavours from across the globe. Her cooking style is simple and contemporary and her modern approach transforms the ordinary into the extraordinary through her use of spice. She regularly appears in the media and on television across the world and writes a popular blog on her website www.anjalipathak.com. Anjali’s book Secrets From My Indian Family Kitchen is out now.
Marco Pierre White
Marco Pierre White, the original ‘enfant terrible’ of the food scene, has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become a food icon of our time. His protégès include the internationally renowned Michelin-starred chefs Gordon Ramsay, Mario Batali and Jason Atherton. The 25th anniversary edition of his seminal cookbook White Heat was published in February 2015, featuring 64 pages of new material – including contributions from Anthony Bourdain, Gordon Ramsay and Tom Kerridge, plus previously unpublished photographs by the late Bob Carlos Clarke.
Kay Plunkett-Hogge is a cookery writer and broadcaster based in London. A former model agent in New York and London, and a movie co-ordinator in Bangkok and Los Angeles, Kay is the co-author of the best-selling Bryn’s Kitchen with the award-winning London chef Bryn Williams, LEON: Family & Friends with John Vincent and the Little Leon series with Henry Dimbleby, Claire Ptak and John Vincent. Her latest book Make Mine A Martini was published in September 2014 and named Drinks Book of the Year by the Financial Times.
Described by Decanter magazine as ‘the most respected wine critic and journalist in the world’, Jancis writes daily for JancisRobinson.com (which has subscribers in over 100 countries), weekly for The Financial Times, and bi-monthly for a column that is syndicated around the world. She is also editor of The Oxford Companion to Wine, co-author with Hugh Johnson of The World Atlas of Wine and co-author of Wine Grapes. Each of these books is recognised as a standard reference worldwide. An award-winning TV presenter, Jancis travels all over the world to conduct wine events and act as a wine judge. In 1984 she was the first person outside the wine trade to pass the rigorous Master of Wine exams and in 2003 she was awarded an OBE by Her Majesty the Queen, on whose cellar she now advises.
PLENISH Cleanse founder Kara Rosen spent a decade flying between New York and LA, jetlagged, overindulged and exhausted from a hectic work schedule. Suffering from an ongoing battle with strep throat, and failing antibiotics, Kara turned to a holistic nutritionist who suggested a 5-day juice cleanse. Having helped her to win the battle against strep, that cleanse turned into a love for a new lifestyle and Kara started to turn regularly to cold-pressed juices for a detox. After having her baby and moving to London, Kara started to prepare her own cold-pressed juices and nut milks. She worked with a talented nutritionist to establish the right balance of phytonutrients and protein in order to gently rid the body of toxins, and maintain the energy levels necessary for her busy lifestyle. After a year of making the juices for friends and family and receiving fabulous feedback, PLENISH was born to make organic, raw, cold-pressed juices available to everyone. It is now available nationwide and has been declared one of Britain’s coolest brands of 2015 by Cool Brands UK. Her first book PLENISH: Juices to boost, cleanse and heal was published in January 2015.
Chef Richard H. Turner is a man of many meaty pleasures. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he’s up past his forearms in the London restaurant scene – from London’s celebrated Pitt Cue Co. to Hawksmoor, Foxlow and beyond. He’s also one half of Turner & George, the independent butcher and supplier of the best-quality British rare breed meat money can buy – plus he’s the man who established NYC’s Meatopia festival in the UK, Spain and beyond. As acclaimed food writer Diana Henry says, ‘Richard Turner’s food sends me’. He is simply the best chef working in meat cookery today. His latest book HOG was published in April 2015.
Co-founder and CEO of LEON Restaurants, John Vincent is a busy man. In addition to writing cookbooks in 2013 he and LEON partner Henry Dimbleby launched The School Food Plan to advise the UK Government on school dinners. The latest LEON cookbook, LEON: Fast Vegetarian was published in 2014. There are now 22 LEON stores serving 84,000 people a week.
Valentine Warner is a food writer and cook with a passion for nature, the seasons and mainly being outdoors. He trained under chefs such as Alastair Little and Rose Carrarini before setting up a private catering company. In September 2008 Valentine burst on to our TV screens with his first hit series What to Eat Now which saw him seeking out the best food and dishes that the four seasons have to offer. Valentine has written for The Times, The Independent, Olive, delicious and more. A self-confessed, natural born fidget, Valentine always finds a cure for his restlessness at home in the kitchen. His latest book is What To Eat Next.
With his restaurant declared one of 2013’s best by both Fay Maschler of the Evening Standard and Nick Lander of the Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield. After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen – from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A. Wong to rave reviews from the Evening Standard, the Guardian, the Independent and The Times. He also won Chinese Masterchef in the UK in 2013. Just nine months after opening, the restaurant’s modern exploration of regional Chinese cuisine resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as winning a coveted Michelin Bib Gourmand in 2014. Andrew’s first cookbook A. Wong – The Cookbook will be published in September 2015.
James Wong is a Kew-trained botanist, writer and broadcaster. He is the author of the best-selling books Grow Your Own Drugs and Homegrown Revolution, as well as a presenter of programmes including BBC2’s award-winning Grow Your Own Drugs and Countryfile and Radio 4’s Gardeners’ Question Time. Becoming an RHS ambassador in 2014, James is passionate about communicating plant science to new audiences in relevant and accessible ways. With his obsession for food nearly eclipsing his love of plants, James’s small London garden serves as a testing station for all manner of crops and horticultural ideas from around the world. RHS Grow For Flavour is his latest best-selling book.
Da-Hae and Gareth West
Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. She now works in marketing for Korea Foods in London. Gareth’s career in food began with a job at restaurant group D&D London.
They decided to start their street food company Busan BBQ in 2013, with Gareth now running the business full-time. Da-Hae, Gareth, and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC’s The One Show to many excellent reviews and features in press ranging from nationals such as the Telegraph and the Independent to magazines such as Stylist.
James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his first book.
Hugh Johnson began acquiring his wine knowledge at Cambridge University. He subsequently became feature writer for Vogue and House & Garden, writing, among other things, wine columns for both magazines. In 1963 he became general secretary of the Wine and Food Society and succeeded the legendary gastronome André Simon as editor of Wine and Food. At the same time he became wine correspondent of The Sunday Times and started work on his first book Wine (1966), through which he established himself at the age of 27 as one of the subject’s foremost writers. His rare talent for making the most complex subjects readable has led to a remarkable sequence of books.
After a year as travel editor of The Sunday Times he became editor of Queen, and in 1969 James Mitchell of the newly founded publishing house Mitchell Beazley asked him to write The World Atlas of Wine. First published in 1971, this book has been translated into 14 languages and sold over four million copies. The seventh edition, fully updated and co-written with Jancis Robinson, was published in 2013.
Hugh Johnson’s vast knowledge of wine is condensed into his Pocket Wine Book, an annually updated guide to everything worth drinking, which is the world’s best-selling wine book. In 2016 the 40th edition will be published. In 2007 Hugh Johnson received an OBE and he has also been honoured with the title of Chevalier de l’Ordre National du Mérite, one of the highest tributes bestowed by the French Government, for his significant contribution to the appreciation and understanding of France and its wine.
Cyrus Todiwala was born in Bombay and rose to become Executive Chef role in the Taj Group of Hotels in Goa. He left India in the 1990s to start over in the UK, bravely combining flavours, spices and ingredients in ways no other Indian chef has done before. He now runs four highly successful London restaurants – Café Spice Namaste, Mr Todiwala’s Kitchen, The Park Café at Victoria Park East and Assado.
Despite being a hands-on chef, he manages to fit in regular appearances on BBC Saturday Kitchen and other media channels, and in 2013 he co-presented the primetime BBC series The Incredible Spice Men. He also appears regularly at top food festivals around the world.
Cyrus was awarded an MBE by HM The Queen for services to education & training and an OBE for his contribution to the hospitality industry. He has published five cookbooks including Café Spice Namaste, the bestselling tie-in to The Incredible Spice Men, and Mr Todiwala’s Bombay.
Dave Broom has written twelve books, two of which ‘Drink: Never Mind the Peanuts’ and ‘Rum’ won the Glenfiddich award. His Whisky: The Manual was awarded Best Spirits Book at the Spirited Awards in 2015.The ‘World Atlas of Whisky’ (recently updated in a 2nd Edition) has been called “a landmark publication”. His book Rum:The Manual was published in September 2016.
He is chief engineer for scotchwhisky.com, columnist, taster and features writer of Whisky Advocate and writes for a number of other international titles including Wine Spectator, The Spectator, Prospect, Financial Times, Drink, Mixology, The Week and many more.
Dave appears on a semi-regular basis on Sunday Brunch (Channel 4) and was consultant on the BBC series Scotch! The Story of Whisky.
In 2013 he was awarded the Communicator of the Year at the ISWC awards and in 2015 was voted Best Spirits Writer at the Spirited Awards.
Henry Dimbleby is a co-founder of LEON, the award-winning fast food chain that serves healthy fast food. Six months after opening, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards (by a judging panel that included Rick Stein, Gordon Ramsay, Nigel Slater, Heston Blumenthal, Ruth Rogers and Jay Rayner). There are now 22 restaurants serving over 84,000 people a week.
Henry Dimbleby also has a weekly column with Jane Baxter in the Guardian’s Cook supplement. He and fellow LEON co-founder John Vincent are currently advising the UK government with their School Food Plan.
Virgilio Martinez was the national skateboarding champion of Peru in the 1990s, but after an accident decided to study law in Lima. During a holiday, he discovered his passion for cooking, dropped out of university and travelled to Canada and then London to become a Cordon Bleu graduate. After working for 10 years in Canada, Europe and Asia he became head chef of Gastón Acurio’s restaurant in Bogota. Returning home, he opened his own restaurant, Central, in the Peruvian capital in 2010, recently voted the number one best restaurant by Latin America’s 50 Best Restaurants list and 4th in The World’s 50 Best Restaurant ranking. The 36-year-old chef also has two restaurants in London – LIMA and LIMA Floral – celebrating informal modern Peruvian cooking. LIMA is the UK’s first and only Peruvian restaurant to have a Michelin star in.
Julian Metcalfe, co-founder of global success Pret A Manger, is dedicated to his next crusade, itsu… a revolutionary and refreshing take on affordable, healthy food.
Itsu’s delicious but light menu and confident flavours are attracting millions of loyal fans. Years spent listening to the ideas and demands of Pret customers encouraged Metcalfe and his team to build a new type of food place altogether… They call it ‘eat beautiful’. High protein, low carb salads, brown rice dishes, freshly made sushi, soups and noodles – fresh food that tastes as good as it looks.
There are now 55 itsu shops in the UK and two award-winning restaurants. Itsu has also developed a growing range of Asian-inspired healthy food products and is distributing them through supermarkets. Itsu the cookbook has now sold more than 58,000 copies since publication in spring 2014.
Blanche Vaughan is a food writer and chef who worked at the River Café, Moro and St John. She has written for the Guardian and published four books with Weidenfeld & Nicolson including One Pot and Egg. She wrote itsu: the cookbook with Julian Metcalfe.
Thiago Castanho’s love of food and local ingredients began at home, when his father decided to turn their living room into a small restaurant to support the family. Now 26, Thiago is one of the most acclaimed chefs of the new Brazilian cuisine, with two restaurants: his first, Remanso de Peixe; and his new one, Remanso do Bosque, on the edge of a national park.
Thiago’s cuisine moves easily from tradition to modernity. He managed to combine comfort food and the diverse flavours of Brazil in a unique way. His food is in tune with nature, showing great love and respect for the environment and for local producers. Thiago featured on Michael Palin’s BBC series Brazil and on the front cover of Thiago’s first book Brazilian Food Michael Palin declared ‘Thiago is a master craftsman, serving up fresh and original dishes from one of the world’s richest natural larders in the world.’
Luciana Bianchi is a food writer and trained chef with a background in molecular science. She has worked in Michelin-starred restaurants, cooked for celebrities, interviewed most of the top international chefs, and has published work in 14 countries. Luciana is a member of the Guild of Food Writers UK, a contributor to the website of The World’s 50 Best Restaurants, and a writer for the Italian International Food Guide, Identità Golose.
A frequent traveller and food researcher based in the UK, she divides her time between Latin America and Europe. With more than 20 years experience in the field, she is a gastronomy consultant for M&C Saatchi, and an Associate Lecturer at the Basque Culinary Centre. Her articles and micro-blogging have thousands of followers in social networks. Luciana is the co-author of the award winning book ‘Brazilian Food’, also published by Mitchell Beazley.
Experimental Cocktail Club
After years of travelling to the Big Apple, childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon took the inspiration they found there to create a New York-style bar in the heart of Paris – kicking off a cocktail revolution in the City of Lights. In 2007 they opened the doors to their first bar, Experimental Cocktail Club. Today, with fourth partner Xavier Padovani, the group has award-winning cocktail bars in Paris, London, New York and Ibiza, all with a well-earned reputation for glamour and style. Experimental Cocktail Club has already received praise from the Independent, The Financial Times, The New York Times, The Wall Street Journal, GQ, Vogue, Elle, Condé Nast Traveller, Wallpaper and more. Their private clients for events include Chanel, Hermés, Louis Vuitton, Chloe, Selfridges, Pernod Ricard, Hennessy, Perrier Jouet and Hendricks – amongst others.
London / New York / Paris / Ibiza
When Saiphin Moore was just 14 years old, she set up her own noodle stall and paid for her studies with the income. When she graduated from college four years later, she left the Thai countryside for the first time and set her sights on Hong Kong, where she lived with a Chinese family and worked part-time in a Thai restaurant. She soon realized she wanted to do more than chop vegetables, and in 1994 she set about opening her own Thai grocery shop in Hong Kong, which was a huge success and led her to opening her first real restaurant, Tuk Tuk, which is still open today. In 2006, she and her husband Alex moved to London where Saiphin started a catering company named Chic, cooking for such clients as Red Bull and the Thai Tourism Authority amongst others. Two years after launching Chic, Saiphin and Alex stumbled across a disused old English café called ‘Rosa’s’ in Spitalfields and Rosa’s Thai Cafe was born. They now have six restaurants across London.
Lizzie Mabbott is an Anglo-Chinese self-taught cook and award-winning food writer. Her Twitter account @hollowlegs has over 15,000 followers. In 2011, Lizzie was one of Red magazine’s “20 Women Under 30″ and in December 2014 she was featured in Elle magazine’s “Inspire List”. Lizzie Mabbott’s blog Hollow Legs has been featured in the Telegraph’s “Best Food Blog” top 10, Time Out’s “Favourite Food Blog” top 10, and was highly commended at the OFM Awards 2012. It generates 20,000 page loads per day.
Le Pain Quotidien
Le Pain Quotidien began in 1990 as an artisan bakery in Belgium and has evolved into more than 200 restaurants on five continents serving delicious, slow-fast food that does you good – all handmade with the best organic and local ingredients. With its communal tables where guests can sit and eat together in a tranquil, rustic environment, Le Pain Quotidien transports its customers to a simpler way of life. Worldwide locations include Belgium, France, Switzerland, United Kingdom, United States, Kuwait, United Arab Emirates, Turkey, Russia, Australia, Spain, Mexico, India, Japan, the Netherlands, Argentina and Brazil.
Situated in the heart of Theatreland and Soho, The Palomar serves the food of modern-day Jerusalem, influenced by the rich cultures of Southern Spain, North Africa and the Levant. Launched in 2014 by brother-and-sister team Layo and Zoe Paskin, it has become the go-to restaurant in London, with Grace Dent describing the food as ‘death row-dinner good’, Giles Coren calling it ‘Middle Eastern fireworks’ and Jay Rayner eulogising that ‘The Palomar is one of those places which makes life a little bit better’. In 2015 The Palomar was named Best Restaurant at the GQ Food & Drink Awards and was the Tatler Restaurant of the Year 2015.
Lesley Waters is a well-known cookery writer and TV chef, author of many books, former Head Tutor of Leiths, proud owner of Lesley Waters Cookery School in Dorset and well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning. Lesley is also a qualified Fitness Instructor and mother of two. Originally a Londoner born and bred, Lesley was quickly charmed by the beauty of the West Dorset countryside and the superb quality of the fresh local produce available right on her doorstep. She likes to cook seasonal food whenever possible and her simple, modern dishes are easy to recreate with stunning results. Lesley first became interested in dairy free when her mother developed lactose intolerance. Her latest book Deliciously Dairy Free was published in June 2015.
Angel Adoree was the outstanding character on BBC Two’s series ‘Dragons’ Den’. She has grown up with great determination, a skill for creativity and has taught herself strong business acumen – she ticked all the boxes with the dragons and became the face of the series.
She is the founder of The Vintage Patisserie, a vintage hospitality business that has created unforgettable tea parties for the likes of Paul Smith CBE, Myleene Klass and Kim Jones. In 2010, she published her first book, The Vintage Tea Party Book, which was shortlisted for the Galaxy National Book Awards 2011 for Food Book of the Year. Since then Angel has also published The Vintage Tea Party Year Book and The Vintage Sweets Book. Her latest book The Vintage Tea Party Journal will be out in October.
Angel has now started a bespoke wedding business – the story of which will be captured in a Channel 4 programme airing 2016. Chateau de la Motte Husson is a fairy-tale castle set in the Pays de la Loire in France – your perfect backdrop to your perfect day.
Founded in 1870, Lidgate’s is a 160-year-old family business that has become a treasured landmark in London’s Holland Park. Chefs, dedicated carnivores and the locals of this foodie neighbourhood come here for anything from a lunchtime sausage roll to a magnificent rib of grass-fed beef for a dinner party. Meat is a treat and they all come here for the best.
Charles Lidgate founded C. Lidgate in 1850 at 110 Holland Park Avenue. Danny Lidgate took over from his father David Lidgate who inherited the business in 1979 when his father died; David was 19 at the time.
They have featured on Gordon Ramsay’s Ultimate Cookery Course and Christmas Cookalong. Other celebrity endorsements include: Mark Hix, Fergus Henderson, Tom Aikens, Richard Branson and Nigella.
The products on sale include meat from the Highgrove Estate, owned by Prince Charles.
Shay Ola is the founder of creative food events company The Rebel Dining Society, who work with creative agencies and brands to push the boundaries of fine dining. They showcase new and exciting culinary ideas, interactive art concepts and live performances, immersing participants in an atmosphere that stimulates all the senses as well as the taste buds.
Death By Burrito is a Mexican grill and tequila bar serving up lethal cocktails with to-die-for Mexican street grub. After two years of pop-ups and residencies in London from the heart of the East End to Brixton and Clapham, DBB have opened a second residency in Paris’s Marais District.
Simon Rimmer is a popular TV chef and co-presenter on Channel Four’s Sunday Brunch. He previously presented BBC Two’s much-loved Sunday morning staple Something for the Weekend and has appeared as a presenter/chef on BBC Two’s Recipes for Success, BBC Good Food Live, A Taste For Travel, Food Fighters, Great British Waste Menu, Meals in Minutes, Simon Rimmer’s Dinners, ITV’s Grubs Up and UKTV’s Local Food Heroes. Simon is chef patron of two award-winning restaurants in Manchester, Greens and Earle. He is the author of The Accidental Vegetarian, More From the Accidental Vegetarian, Rebel Cook and Men Love Pies, Girls Like Hummus.
Jez Felwick is The Bowler, delivering gourmet meatballs, fishballs and vegballs from his mobile grass-fed van that can be found in various locations around the UK. All balled by hand, his Great Balls of Fire have garnered fans (or ballers) from food critics to fashionistas. He learnt to cook at the organic farm and cookery school, Ballymaloe near Cork before discovering the ‘food truck’ scene on a trip to the US which inspired the launch of The Bowler. Currently a regular on the London street food scene, The Bowler also makes appearances at farmers’ markets, music events and summer festivals throughout the UK. His first book, the Bowler’s Meatball Cookbook, has been published in six languages.