Mark Hix is an award-winning restaurateur and food writer whose hearty, seasonal British cooking is now among the most recognisable styles in London.
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.
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'
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.
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.
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.
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.
Lancashire-born Marcus Wareing's early years as a chef were spent in London, in the kitchens of big-hitters The Savoy, Le Gavroche, and La Tante Claire, but the chef is perhaps best known for his
once-close professional relationship with Gordon Ramsay. Wareing's self-named restaurant, Marcus Wareing at The Berkeley, has earned two Michelin stars to date. In 2011, the chef opened his second
restaurant, The Gilbert Scott, in the painstakingly refurbished St Pancras Renaissance Hotel.
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.
Chef: Tom Aikens Restaurant: Tom Aikens