Chefs BIOGS

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

VICTORIA BLASHFORD-SNELL

VICTORIA BLASHFORD-SNELL worked in the famous Books for Cooks in London, took part in the setting up of their cookery school and was co- author of their annual cookery books - the start of her cook book writing career.

Her company has gone from strength to strength, catering for small intimate dinners, picnics and BBQ’s, sporting and outdoor events as well as large lavish dances and elegant country weddings.

It also specializes in bespoke parties meeting the clients’ needs with results far beyond their expectations.

Victoria Blashford-Snell is based in Somerset.

GIL MELLER

Before joining Hugh to set up River Cottage HQ, Gillon had set up his own catering business with the help of the Princess’s Trust, providing clients with access to great local and seasonal cookery. After meeting Hugh, GILL MELLOR started working on the River Cottage series and simultaneously became involved in the running of the cookery school at RCHQ. Gill is now Head Chef and leads a team who produce food to an exceptionally high standard.

www.rivercottage.net

GIUSEPPE SINAGUGLIA

GIUSEPPE SINAGUGLIA, resident tutor at the Olive Tree Cookery School, trained in Sicily and worked extensively in hotels throughout Italy, including the Brunelleschi in Florence, before arriving in England several years ago. Prior to opening the school Giuseppe worked for Marco Pierre White at The Criterion, Piccadilly and spent two years as Head Chef of Carluccio's, Market Place.

Giuseppe loves to share with his students a passion for good food and great local ingredients, enabling them to realize their potential in the kitchen and to feel confident and relaxed when cooking at home. He is an avid forager and has a particular interest in fungi. Each year he runs a ‘Mad About Mushrooms’ course at the school. In the morning he takes the students foraging in the local woodland, heath and pasture alongside Dorset Fungus Group expert Mark Pike. Together they identify edibles and not so palatable ones before returning to the school to learn how to clean, preserve and cook the harvest. Dishes can include a wild mushroom risotto and local loin of venison with wild mushrooms.

The Olive Tree Cookery School

MARCUS VERBERNE

New Zealander MARCUS VERBERNE, has worked alongside Mark Hix for the last nine years. Previously sous chef at Le Caprice, J. Sheekey, Caprice Events and The Ivy, Marcus is currently head chef at Brown’s Hotel in Mayfair, serving a number of high profile guests. Marcus began his career in Wellington, New Zealand before moving to Melbourne, Australia to work alongside Bill Marchetti at Marchetti’s Latin, and then Cecconi’s. In 2001 he relocated to London.

Marcus now lives in Colchester and enjoys foraging for wild food in Suffolk and Essex, including picking sea vegetables in West Mersea, which frequently appear on his menus.

thealbemarlerestaurant.com

VALENTINE WARNER

VALENTINE WARNER trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for 8 years under such chefs as Alastair Little and Rose Carrarini before setting up his own catering company, Green Pea. Valentine's TV work includes 2 series for BBC2 What To Eat Now (a seasonal cooking guide round our isles) - accompanied by 2 books of the same name and he has recently filmed Ration Book Britain for the Yesterday channel. Valentine's third book The Good Table is due to be published in September 2011. A passionate cook, he believes that a real understanding of ingredients, the people involved and all relevant natural history contributes as much to the plate as the actual cooking itself. A very keen outdoors man, when not in the kitchen, he will be out with a basket or more probably a fishing-rod. He has contributes to The Times, The Observer, The Telegraph, The Mail and writes regularly for delicious and Country File magazines. Valentine lives in West London with his wife & daughter.

www.valentinewarner.com

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