Chef Profiles

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Slow roast belly pork with puy lentils by Jimmy Shadforth, Dacqua restaurant, Sunderland

Rating: 0

May 15th 2012

Slow roast belly pork with puy lentils by Jimmy Shadforth, owner and head chef at Dacqua restaurant in Sunderland

Yes Chef! Buckatree Hall Hotel

Rating: 2

April 21st 2012

Meet Rosemarie McLean Johnson, head chef at the Buckatree Hall Hotel in Wellington, a popular hotel and wedding venue at the foot of the Wrekin...

Meet the Chef: Keith Mitchell

Rating: 3

April 20th 2012

Keith Mitchell is Executive Head Chef at The Grand Hotel in Eastbourne. He has been a professional chef for many years but still loves cooking most for his family and friends

Grilled red mullet, squid ceviche and black aioli recipe

Rating: 3

March 29th 2012

Grilled red mullet, squid ceviche and black aioli by Nick Clough, executive head chef at the De Vere Slaley Hall, Hexham

Chef Profile

Rating: 3

Web Exclusive

March 27th 2012

Meet Chris Rock, Head Chef at the White Horse Hotel and Brasserie in Romsey

Kitchen Diaries with top Surrey chefs - out of the frying pan and into the Surrey Life Q&A fire

March 26th 2012

In a new Surrey Life series, every month a top local chef will be stepping out of the frying pan and into our Q&A fire to discuss everything from the best places to pick up local ingredients to what they’d create for their own signature Surrey dish

Yes Chef! Introducing Simon Smith

Rating: 2

March 24th 2012

Simon Smith, new chef at Brompton Cookery School, Atcham

Chef Profile

Rating: 3

Web Exclusive

March 19th 2012

Meet Gary Parsons, the Commissioning Chef at Colten Care

Lee Campbell, head chef at the White Swan hotel, Alnwick - Chargrilled fillet of beef recipe

Rating: 2

February 26th 2012

Chargrilled fillet of beef, rosti potato, vine roasted cherry tomatoes, blue cheese fondue by Lee Campbell, head chef at the White Swan hotel, Alnwick

Yes Chef! Introducing Matthew Strefford

Rating: 2

February 25th 2012

Shrewsbury’s Lion and Pheasant is an established mainstay of the Shropshire fine dining scene. Owner Jim Littler has put a great emphasis on food in his time at the helm and recently appointed new head chef Matthew Strefford

Lee Marshall, Design House Restaurant, Halifax - Orange Glazed Duck Breasts recipe

Rating: 2

February 21st 2012

Meet Lee Marshall, owner chef at the Design House Restaurant, Halifax shares his recipe of Orange Glazed Duck Breasts

Meet the Team: Hilton Brighton Metropole

Rating: 3

February 3rd 2012

Behind every great meal is great service. We went to the Hilton Brighton Metropole to ask Food and Beverage Manager Brendan Shannon and Executive Chef Anthony Molnar the tricks of the trade

Will Holland in the spotlight

Rating: 3

January 27th 2012

Will Holland, chef patron at Ludlow’s renowned La Becasse

Mark Harris head chef at The White Hart Hotel and The Fat Badger, Harrogate

Rating: 2

January 27th 2012

Mark Harris head chef at The White Hart Hotel and The Fat Badger, Harrogate shares his recipe for Pheasant Wellington with Chestnut and Pickled Red Cabbage.

Meet the chef … at Chapel Down, Tenterden

Rating: 3

January 19th 2012

Craig Wales, head chef, shares his top cookery tip and unusual speciality dish

Meet the chef … at Chapel Down, Tenterden

Rating: 2

January 19th 2012

Craig Wales, head chef, shares his top cookery tip and unusual speciality dish

Victoria Vassallo, head chef at Chapters Hotel & Restaurant - Roast Lamb Rump & Rack

Rating: 3

January 13th 2012

Head chef Victoria Vassallo doesn’t shy away from the views of her customers when it comes to menus and dishes she serves. She shares her recipe for Roast Lamb Rump & Rack

Chef Q&A: Shaikh Aysan of The Spice Lodge in Cheltenham

Rating: 3

January 5th 2012

Shaikh Aysan of The Spice Lodge in Cheltenham fuses traditional with modern to create mouth-watering results.

Meet: Chef James Duckett, of The Kennels at Goodwood

Rating: 2

December 3rd 2011

Once housing the Duke of Richmond’s hunting hounds, The Kennels at Goodwood is the central clubhouse for all of the estate’s sporting and social memberships. The members’ culinary needs are met by chef James Duckett.

Mark Hitchcock head chef at the Old Lodge, Malton - Sea bass with Coriander, Chilli, Lime and Ginger

Rating: 3

November 25th 2011

Mark Hitchcock is head chef at the Old Lodge, Malton near York he shares his recipe for Sea bass with Coriander, Chilli, Lime and Ginger