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

LIN PIDSLEY

Lin's love of food and cooking began at a young age and she started working in her local restaurant at the age of 13. She studied Hospitality & Catering Management AVCE at Exeter College and graduated in the top 10 in her year. During her time at College, Lin worked at the 2 rosette restaurant The Puffing Billy near Exmouth, and in her final year at The Castle Hotel, Taunton where on graduating she continued to work progressing from Chef de Partie to Senior Sous Chef, to manage a brigade of 16 chefs and run the complete food offering for the hotel and restaurants. Lin joined HIX Oyster & Fish House in March 2011 as Junior Sous Chef, rising through the ranks and becoming Head Chef in December 2012. She was nominated for and won an Acorn Award in June of this year. Lin lives on her family farm and shows cattle in her spare time.

www.hixfoodetc.co.uk

Lin Pidsley - taken by Simon Emmett

RICHARD BERTINET

Breton, Richard Bertinet trained as a baker from the age of 14. His books: Dough, Crust, Cook & Pastry have won countless awards and are modern classics. Richard teaches sell-out classes at The Bertinet Kitchen cookery school while his Bertinet Bakery sourdough was the Soil Association’s Product of the year two years running. The Bertinet Bakery has 2 shops in Bath and supplied hotels, restaurants and good food shops (including Waitrose) in the South West. Richard was named BBC Food Champion of the Year 2010.

www.bertinet.com

Richard Bertinet

LINDSEY BAREHAM

Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out and has built a reputation for recipes that always work, taste good and are easy to achieve, even by the most inexperienced cook. She wrote a daily after-work recipe for the Evening Standard for eight years and currently writes the much-loved Dinner Tonight column for The Times. She is the author of twelve cookery books including In Praise of the Potato, A Celebration of Soup, Dinner In A Dash, and The Fish Store, to be published by Grub St in July 2013. She wrote The Prawn Cocktail Years with Simon Hopkinson, and helped him write Roast Chicken and Other Stories, which has been voted The Most Useful Cookery Book Ever by chefs and food writers.

Lindsey Bareham

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

RUSSELL BROWN

Russell Brown found his vocation at the ripe old age of 27. His first full-time cooking job was as a commis chef at the Alverton Manor Hotel in Truro. There he worked under Head Chef Colin Gilbert and was soon chef de partie on the sauce section.

“This is a great industry but you do need real passion to succeed and I think enjoying the actual craft of what we do is vital. I try to teach chefs how every little job has an effect on the final plate of food, whether that’s picking the spinach or else scrubbing mussels.”

Russell’s first Head Chef job was in Dorset, at the Yalbury Cottage Hotel near Dorchester where he was awarded 2 AA rosettes. Russell then moved to the Horn of Plenty in Devon, working for Peter Gorton.

In April 2003, Russell & his wife Elena opened their own restaurant back in Dorset.

Russell’s food takes its lead from the seasons, utilising the best produce available, much of it from the South West region.  Concise menus and great attention to detail from the canapés and breads right through to the petit fours are the hallmarks of his cooking. A three choice lunch menu, five choice dinner menu and a six course tasting menu make up the offer.

www.siennarestaurant.co.uk

www.chefrussellbrown.co.uk

 

Russell Brown 

 

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

AIDEN CHAPMAN

Aidan is a master baker of bread, cakes and savouries. He is famous for his sourdough breads and his rants against the sliced white! Not to mention his eccles cakes and chocolate brownies which have stolen hearts across the uk.
His career includes 5 years as head baker at the Celtic Bakers in London
and he was also instrumental in setting up Leakers bakery and the Town Mill Bakery in Dorset.


He now owns The Phoenix bakery in Weymouth which is in its 5th year. Aidan is an ambassador for the Real Bread Campaign and teaches his bread courses both at the Phoenix and River Cottage HQ . He is passionate about sharing his knowledge on all things bread and invites everyone to join him.

phoenixbakery.myshopify.com

Aiden Chapman

RECIPES