MARK HIX

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy, after 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis and the award-winning Mark's bar, and of course the latest Tramshed all to great critical acclaim.

He is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine.

www.hixfoodetc.co.uk

Mark Hix

 

LESLEY WATERS

Well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, LESLEY WATERS is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books,a qualified Fitness Instructor and a mother of two!

Originally a Londoner born & bred, Lesley was quickly charmed by the beauty of the West Dorset area and inspired by the superb quality of the fresh local produce available right on her doorstep. She likes to cook seasonal food when ever possible and her simple, modern style creates dishes that are easy to recreate with stunning results.

Teaching has always been her great passion and opening her own Cookery School in the depths of beauitiful west dorset is the realisation of a long held dream. Her energetic style of presentation is expertly combined with clear and simple guidance, making her classes both entertaining and informative.

lesleywaters.com

Lesley Waters

 

Michael Caines

Patron of Families for Children, is one of Britain's most acclaimed chefs. AA Chef's Chef of the Year in 2007, and awarded an MBE in 2006 for services to the hospitality industry, Michael is the Executive Chef at Gidleigh Park, the acclaimed and prestigious country house hotel which was voted the number one restaurant by Sunday Times Food List in 2013. Gidleigh Park is located on the edge of Dartmoor at Chagford, Devon, where Michael has earned his reputation - as well as two Michelin stars - serving distinctive modern European cuisine utilising the finest local and regional produce and ingredients. Amongst numerous other accolades, Michael has cooked in 10 Downing Street for the Prime Minister.

Michael Caines

David Griffen Photography

 

Mitch Tonks

has award winning restaurants in Dartmouth, Bristol and Plymouth and Torquay.  The Seahorse won the Observer Food Monthly restaurant of the year, Good Food Guide Seafood restaurant of the year 2013 their readers restaurant of the year for the South West region; RockFish has won the BEST UK Independent Fish & Chip restaurants in the UK for 2013 & was in the top 3 for Best Mulitiple, winning the Good Catch (sustainability award) in the 2014 awards; RockFish in Bristol was voted Best Seafood restaurant in the Bristol Good Food Awards.

 

Mitch was founder of the highly regarded FishWorks chain which was named ‘seafood restaurant of the year’  before leaving the business in 2006; the same year he was named London Restaurateur of the year.

He is a self-taught chef who has written 5 books with the latest, Fish Easy, published April  2012. Mitch's first book was shortlisted for the prestigious André Simon award for food writing and his second book "Fresh" won the World Gourmand award for Best Fish book.  He is a consultant for various projects involving seafood including ambassador for Norwegian Seafood and consultant for London restaurants the Hawksmoor amongst many.  He has collaborated with First Great Western on their Pullman menus and written the Little Black Book of Seafood 1 and 2 with them.  He is currently writing the Seahorse cookbook to be published Spring 2015

 

www.mitchtonks.co.uk

www.seahorserestaurant.co.uk

www.therockfish.co.uk

www.rockfishgrill.co.uk

Mitch Tonks
   

 

MAT FOLLAS

Although MAT FOLLAS grew-up in New Zealand, he has spent most of his adult life in England and has made the UK his home. Mat is passionate about cooking with local, wild ingredients, as well as learning about the fantastic bounty of sea vegetables and hedgerow produce that can be found all around us.

Mat's work background was in engineering and IT, but he always dreamt of having his own restaurant. Then, in 2009, Mat won BBC MasterChef and finally opened his restaurant, The Wild Garlic. It received a review in The Telegraph giving it a score of 9/10, followed by an AA rosette and a mention in both The Good Food Guide and The Michelin Guide. Mat has introduced Foraging Courses and a beautifully renovated apartment above the restaurant to his expanding business and continues to thrive in his new life as a cook.

www.thewildgarlic.co.uk

Mat Follas picture

 

 

AIDEN CHAPMAN

Aidan baked his first bread at home with his mum against the peaceful backdrop of 1970s Glastonbury.

 


'I am a passionate Artisan Baker who thrives off sharing my knowledge. After leaving school, armed only with a passion for food and a capacity for sleepless nights, I began my five year baker's apprenticeship with Master Baker Steve Cooper at the Granary Bakery in Surrey before setting off on the journey of discovery that all truly great bakers must complete, working in bakeries all over the country, learning new tricks off bakers from all walks of life. 
It was only after this and my stint as Head Baker at the celebrated Celtic Bakers in London that I began to garner praise for my work. Whilst in London I was heavily influenced by the organic movement and worked the farmers markets regularly. This gave me the chance to showcase my artisan breads to a very appreciative audience! From my early experiences I vowed to treat every shop window like a market stall - full of vibrant, seasonal and local hand made products. The aim was to wow every customer!
After relocating to Dorset in 2005 I was instrumental in setting up both Leaker's Bakery in Bridport and The Town Mill Bakery in Lyme Regis. Both bakeries were an instant hit and this encouraged me to move on and set up my own bakery with my wife and partner Lisa. The Phoenix Bakery shared bread and passion for five years and from this little Artisan bakery and cafe in Weymouth great things have come! After twenty eight years of baking (and still baking!) my passion for sharing my knowledge and passing on the real bread message has grown. I now consider myself an ambassador and teacher of all things bread whether it's supporting The Real Bread Campaign, teaching people how to bake, consultancy work, or demoing and ranting at the many shows around our country.
 This has led to me taking my recent position teaching real bread classes at BreadAhead  in Borough Market, London as well as continuing with my River Cottage courses including a new Advanced Bread Making day. Recently I have taken the title Dough Anarchist which sums up nicely what I am about. I invite everyone who is passionate about real bread to join me on my crusade to bring back one of the oldest trades known to man and to put bread back in its rightful place on the table.'

 


RECIPES

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