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Fergus Henderson (pictured, left, with business partner Trevor Gulliver) is a self-taught British chef whose Michelin-starred St John restaurant in Clerkenwell centres on so-called 'nose-to-tail' eating.
Jeremy Lee was one of the first wave of modern British chefs to hit London in the early 1990s. His resolutely British style is a constant wherever he works and is renowned for its seasonality, simplicity and big flavours.
Mark Hix is an award-winning restaurateur and food writer whose hearty, seasonal British cooking is now among the most recognisable styles in London.
Ravinder Bhogal is an award-winning food writer who was propelled into the culinary limelight when she beat 8,000 other women to be crowned ‘Britain’s next Fanny Cradock’ on Gordon Ramsay’s Channel 4 food programme The F Word. Her debut recipe book, Cook in Boots, was published in 2009.
Kochhar was at the helm of Tamarind when the restaurant won its Michelin star in 2001 – he was the first Indian chef to claim the coveted gong. Having decided to go it alone, Kochhar opened Benares in 2003 and the restaurant won its own Michelin star in 2007.
Prasad joined Tamarind in 2001. Within a year, he had been promoted from sous chef to executive chef, and in 2003, retained the restaurant’s Michelin star; in doing so he became the youngest Michelin-starred Indian chef, aged just 29.
Cinnamon Club's founder shocked his family when he gave up thoughts of training as an engineer and instead announced his intention to become a chef.
Heston Blumenthal’s protégé discovered he wanted to be a chef when, as a teenager, he worked as a kitchen porter at a local Dorset restaurant. After short training stints at top UK restaurants, Palmer-Watts joined The Fat Duck, earning the position of head chef aged just 25.
Jamie Oliver's rise from Essex kid cooking at his parents' pub to multi-millionaire TV chef, author, campaigner and populist foodie hero has been phenomenal.
Perhaps the most famous figure on Britain’s contemporary culinary scene, Heston Blumenthal is a self-taught chef whose iconic restaurant, The Fat Duck, was voted one of the top three restaurants in the world from 2004-2010.
Seven months after buying restaurant Murano from Gordon Ramsay Holdings, things are looking rosy for Britain’s most famous female chef, Angela Hartnett. July sees the publication of her second cookbook, A Taste of Home, and she found time out from her busy schedule to talk about home life with us, including her love of ready-salted crisps and Italians’ worst habits.
Much-cited as the first British chef to complete a working stint at Ferran Adrià’s elBulli restaurant in Spain, Jason Atherton is currently one of the hottest chefs in town since he garnered critical acclaim after launching Maze in May 2005 under the Gordon Ramsay Holdings (GRH) umbrella.
Winner of the BMW Square Meal Award for Best UK Restaurant 2007, the Michelin-starred Restaurant Sat Bains with Rooms is run by Sat and Amanda Bains on the outskirts of Nottingham. One of the UK’s most accomplished chefs, Bains helped to open the first Raymond Blanc brasserie in Oxford in 1996.
This past year has seen Rainer Becker and his business partner Arjun Waney launch a second Zuma site in Hong Kong, after the ongoing success of his London restaurant, which serves ground-breaking modern Japanese cuisine.
Despite being the first of two Indian chefs to gain a Michelin star, it could have been so different for Vineet Bhatia. Born in Bombay to middle class parents, he almost opted for a career as a pilot, but turned his attention to food instead.
One of only a trio of three-Michelin starred chefs operating in the country at present, Heston Blumenthal’s rise to the top is even more remarkable considering that, bar a few weeks’ of work experience, he is entirely self taught. Born in London in 1966, he discovered a passion for food while on a family holiday in France.
Continuing his work with restaurateur Marlon Abela, Antonin Bonnet moved from private club Morton’s to sister restaurant The Greenhouse in early 2006. It was only weeks before that Michelin had revealed it was considering awarding the restaurant two stars (under chef Bjorn van der Horst).
With the opening of Wild Honey in 2007, all eyes were on Anthony Demetre and business partner Will Smith to see if they could mimic their success at award-winning Arbutus. The answer was a resounding ‘yes’, with Wild Honey taking the BMW Square Meal Award for Best New Restaurant Autumn 2007 – a year after Arbutus took the 2006 title.
Having previously been involved with two restaurants in London – Monte’s and Spoon at the Sanderson – Alain Ducasse returned to the capital to launch Alain Ducasse at The Dorchester at the end of last year. With executive chef Jocelyn Herland (ex-Marco Pierre White’s three-starred Oak Room) heading up the 80-seat restaurant, it’s already being tipped for three stars.
Not many chefs can lay claim to changing government policy, but Jamie Oliver’s impact in our schools has been history in the making, which makes the multi-millionaire’s humble beginnings – cooking at his parents’ pub from the age of eight – all the more phenomenal.
The 1980s enfant terrible came back with a vengeance in 2007 with his version of Hell’s Kitchen. The first British chef to be awarded three Michelin stars, he has worked for some of the godfathers of British cooking – Albert Roux, Pierre Koffmann and Raymond Blanc. In 1987 he opened Harvey’s, a culinary stud farm which produced Gordon Ramsay and Philip Howard among others,
Chef, restaurateur, television personality, industry mogul and with 12 Michelin stars in his stable, Gordon Ramsay remains the highest profile British chef on the global culinary scene.