Visiting Chefs

Dhruv Baker winner of MasterChef 2010 and is currently embarking on the exciting journey of making his passion his career. Born in Mexico and then moved to India with his family at the age of 4 he was deeply influenced by the cuisines and culinary wonders of these very different cultures. By merging the culinary techniques and heritage of European cuisine with the wonders of Asian spicing and centuries of history of the East he hopes to come up with results that are greater than merely the sum of the parts. 
Part owner of Earlsfield Kitchen and The Jolly Gardeners Earlsfield, lover of food and wine
http://www.dhruvbaker.com/


Galton Blackiston

Galton Blackiston is chef owner of Morston Hall Hotel  in North Norfolk where his restaurant has held a Michelin star for the past 16 years and is described by Michel Roux senior as perfection from beginning to end. Galton believes passionately in fresh local seasonal produce to make simple and delicious meals. Set along the spectacular North Norfolk coast 2 miles from Blakeney Morston Hall provides an idyllic place for guests to relax and recharge.

Galton is a regular on James Martin BBC Saturday kitchen and many other food programmes. 

Morston Hall Galton holds regular cookery demonstrations throughout the year, the restaurant and hotel is open 7 nights a week serving lunch on Sundays and afternoon teas daily.


Martha Collison is the youngest ever baker on The Great British Bake Off – she made it all the way to the 2014 quarter finals whilst studying for her AS Levels, wowing judges and viewers alike with her showstopper skills. Martha is a self-taught baker who started cooking at the age of eight. Since then her baking repertoire has grown no end, and she now balances studying part-time for her A Levels with writing and testing recipes. At only 19 still, Martha has a weekly column in Waitrose Weekend, has worked with brands such as Cadburys and Mars, and is this year’s afternoon tea consultant at The Gatsby Club in Wimbledon. In April Martha baked cakes for the Queen’s 90th birthday and she is a passionate supporter of Tearfund – heading up their #NoChildTaken campaign – which uses baking in safe house to prevent human trafficking in developing countries. Her first cookbook, Twist, is published in July


Dan Doherty is the Executive Chef of Duck & Waffle, located at the top of the Heron Tower in the City of London. Dan brings a rich & diverse menu to the iconic restaurant, which pays homage to classic British cookery, and he challenges the way that people think about food. His signature dishes include the Foie Gras Crème Brulee & the Spicy Ox Cheek Doughnut.
His success extends beyond the burners though with Dan regularly contributing to various publications include Olive & Delicious, and he was also voted as the Rising Star at the Tatler Awards in 2013. Dan’s first book, Duck & Waffle, came out in 2014, with his second book, TOAST HASH ROAST MASH, due for release in August this year. Dan is also a regular on BBC 1’s Saturday Kitchen, and has recently been part of the new ITV hit, The Wine Show.


Eleonora Galasso Eleonora Galasso’s Instagram formula is a unique mix of food and lifestyle in motion, which has won the hearts of over 45k loyal followers. The rule? #foodhappiness No one can resist it. Eleonora zigzags between Rome and Paris, and has opened the door to secret locations in the historical centres of both cities, where she organizes cooking workshops and themed events. She runs clandestine pop-up restaurants in the least expected places, consults for major international brands and adores visiting local producers and reporting about it on her blog. www.eleonoragalasso.com/blog
As a young girl, Eleonora was forbidden from entering her grandmother’s kitchen, but she was allowed to taste the linguine to make sure they were ‘al dente’. As is often the case in life, an obstacle turned a young girl’s curiosity into a hobby and then a career. In her family home she found a dusty old handwritten recipe book and started playing with the ingredients to make her dinner parties creative and exciting. She went on to train at the Ateneo Italiano della Cucina in Rome and has a Masters in Gastronomy and Food Culture. Her career as a journalist has taken her around the world: whether London, Paris, New York, Sao Paulo or Istanbul.
Eleonora’s first cookbook As the Romans Do is out now published by Mitchell Beazley


Anna Hansen Born in Canada and raised in New Zealand, Anna studied business management before venturing out into the world of food.

Anna first trained as a chef under Fergus Henderson (St John) in 1992 at his first restaurant venture, The French House Dining Room. She then worked with Peter Gordon (The Providores) in 1994 at Green Street and again in 1998 at The Sugar Club, Soho. She also spent a year in Melbourne, Australia working for Stephanie Alexander as well as stints in New Zealand.
In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone restaurant, The Providores. 
In 2005 Anna left The Providores to focus on developing The Modern Pantry, which opened its doors to critical acclaim in August 2008. Since opening, The Modern Pantry in Clerkenwell has gained two AA rosettes and been listed as a "Bib Gourmand" in the Michelin Guide 2009. 
 She has appeared on BBC’s Saturday Kitchen a number of times. The New Zealand Society awarded her the accolade of New Zealander of the Year 2010.
Anna published her first cookbook ‘The Modern Pantry Cookbook’ in 2011, was awarded an MBE in the Queen’s New Year Honour List 2012, and also took part in Angela Hartnett’s ‘Girls Night Out’ dinners in 2012.
http://www.themodernpantry.co.uk/anna-hansen.php


Angela Hartnett, MBE, is one of the UK’s most loved chefs and restaurateurs, known for her sophisticated yet simple, Italy-inspired cooking. 
Born in Britain, her passion for good, honest food and the best ingredients was instilled in her by her Italian grandmother and mother. After starting out in the kitchens at Aubergine, Zafferano, L’Oranger and Petrus, Angela became head chef at Petrus within seven short months, helping the restaurant to achieve a Michelin star. She went on to launch Amaryllis in Scotland; Verre in Dubai; MENU and The Grill Room at The Connaught, with Gordon Ramsay.
In 2007 Angela was awarded an MBE for services to the hospitality industry, and the following year she opened her own restaurant, Murano in Mayfair, where she is Chef Proprietor, and holds a Michelin star. Serving modern, seasonal food with an Italian accent, Murano is one of the few restaurants to hold 4 AA rosettes and was included in the Good Food Guide’s Top 50 restaurants for 2015.
In 2012 Angela opened Hartnett Holder & Co in partnership with Robin Hutson, and with Chef Luke Holder. In September 2013 Angela launched the critically acclaimed Merchants Tavern in Shoreditch, in collaboration with Head Chef Neil Borthwick, and Canteen founders, Dominic Lake and Patrick Clayton-Malone. In November of that year she opened the similarly championed Cafe Murano, a brassier little sister to Murano, where she creates the menu with Sam Williams as Head Chef. In June 2015 a second Cafe Murano opened on Tavistock Street, Covent Garden.
Angela has two cookbooks to her name, Cucina (2007) and Angela’s Kitchen (2011), both published by Ebury.


Henrietta Inman is a skilled pastry chef and owns her own business, Henrietta Inman, specialising in delicious patisserie made with whole, natural, nourishing real food ingredients. After gaining a distinction in the Professional Patisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel. Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age. She now lives in London where she does baking demonstrations and cookery classes, pop-ups, festivals and events, whilst revisiting Suffolk for classes, demonstrations and markets whenever she can. She accepts private commissions and collaborates with health and wellness brands around the world. Her first book, Clean Cakes, Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was published in February 2016 by Jacqui Small


Anna Jones is a cook, food writer and stylist. She worked for many years as part of Jamie Oliver’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns – and went on to work with some of the UK’s biggest food brands and best-known chefs. Anna believes that vegetables should be put at the centre of every table, and is devoted to helping people make a long-term commitment to eating well and feeling amazing. She is led by the joy of food - the spritz of freshness when you peel an orange or the crackle and waft of deep savoury spice when you add curry leaves to a pan of hot oil – and thinks that healthy eating is as much about pleasure as anything else. Anna is the author of A Modern Way to Eat, shortlisted in the James Beard awards 2016, and A Modern Way to Cook, also highly acclaimed. She writes regular columns for The Guardian and The Pool. She lives, cooks and writes in Hackney, East London.


Joudie Kalla has been working as a chef in London for 16 years. She is Palestinian and focuses her cooking around this particular Middle Eastern cuisine, all the while removing misconceptions of Middle Eastern food being little more than greasy kebabs by creating healthy, vibrant, moreish dishes that are easy to make and packed full of goodness. She trained at the prestigious Leith’s School of Food and Wine and has worked at restaurants such as Pengelley’s (a Gordon Ramsey restaurant), under Ian Pengelley, Daphne’s and Papillon under head chef David Duverger. Author of her first cookbook Palestine On A Plate" to be released this September 15th by Jacqui Small


Brad McDonald born in small-town Mississippi got his professional start under the much- acclaimed Southern Chef John Currence. His time at The City Grocery in Oxford, MS, proved to be the springboard to working aside some of the world’s best chefs, including leading roles at Alain Ducasse, Per Se and Noma restaurants. Brad re-launched The Lockhart in Marylebone in 2014, the refined Southern American restaurant has been met with nearly universal praise for it’s distinctively different take on classic dishes. In October 2015, Brad went on to open Shotgun.

Shotgun
Shotgun is a cocktail bar and BBQ joint on Soho’s Kingly Street. The site houses a long sweeping marble topped bar with bar-side dining leather banquettes with wood paneling and low lighting - as well as a lower floor with open kitchen wood store for the wood burning smokers and a semi-private dining room. Chef Brad cooks a traditional ‘low and slow’ barbecue drawing on classic Southern flavours and treats diners to authentic and seasonal specialties using the very best quality British meat and produce all smoked on Shotgun’s wood-burning smoker. 


Kylee Newton is a passionate self-taught preserver selling her wares under the moniker Newton&Pott at London’s Broadway Market and delis throughout the UK. She's the author of The Modern Preserver which is an insight into her creative flavour matching and a seasonal take on this age old artisan while promoting the ideals of eating seasonally and while giving food the Waste Not, Want Not approach.

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José Pizarro has lived in the UK for 15 years and in that time has worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In May 2011 he opened his first solo venture – José – his proudest moment yet. Later that year he opened Pizarro, a few yards away from José.
José was planning to become a dental technician in Spain but realised his love of food was bigger than his love of dentistry and completed one year of catering school in Cáceres before working in a restaurant local to his home town. In 1997 Pizarro moved to Madrid to the award-winning Meson de Doña Filo where he cooked nueva cocina and began his love affair with fresh, brightly flavoured dishes.
José has appeared on BBC1’s Saturday Kitchen many times with more appearances planned for this year. In 2014 he also took part in Ch4’s What’s Cooking?, Weekend Kitchen with Waitrose and he also filmed a Spanish special for the newly launched Food Network series, The Big Eat. José has also previously been part of UKTV Food’s Market Kitchen, Channel 4’s Sunday Brunch and Rick Stein’s Christmas on BBC1.
His first book Seasonal Spanish Food was published in 2009, to great critical acclaim. José’s last book, Spanish Flavours, came out in 2012.

http://www.josepizarro.com/


Oliver Rowe is a Londoner who first learned to cook in Tuscany. He trained and flourished at the award-winning Moro in Clerkenwell and was Head Chef at Maquis in Hammersmith. After a stint in Paris and the South of France he went on to open his café - called Konstam, after his grandmother - followed by his restaurant, Konstam at the Prince Albert, both in London’s King’s Cross. Oliver featured in BBC2's The Urban Chef, which followed his search for local suppliers to provide high quality, seasonal produce for his restaurant. More recently he has worked in kitchens in the UK and abroad, including Chez Panisse in Berkeley, California. Oliver’s first book Food for All Seasons was published by Faber in June 2016.


Ben Tish started as Head Chef at Salt Yard restaurant in March 2006. In 2008 Ben became the chef director of Salt Yard Group and has overseen the opening of Dehesa and Ember yard in Soho and Opera Tavern in Covent Garden. In addition, Ben is a shareholder and consultant chef for Blanchette Soho. A modern French bistro concept on d’ Arblay street Soho. Ben has established himself as cooking at the forefront of modern Spanish/Italian tapas style cuisine. An emphasis on well executed, informal dining and sharing. Flexibility is key. Prior to Salt Yard Ben spent much of his career working with Jason Atherton of Pollen street social and Stephen Terry of the Hardwick at various ground breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3 Rosette modern Italian Al Duca where he fell in love with the ingredient-led approach to Italian cookery and was Executive Chef of the Crinan Hotel in the west highlands of Scotland. Here Ben was inspired with the beautiful, remote location and the amazing produce this part of the country has to offer. Whilst in charge of the kitchens here, Ben was awarded ‘best gastro pub in Scotland’ by The Independent newspaper and ‘best newcomer’ in the Good Food Guide for its fine dining restaurant. The Crinan Hotel has been hailed a seafood mecca by foodies and journalists alike.
Ben appears regularly on Market Kitchen, Saturday Kitchen, Drop Down Menu and Masterchef, BBC Radio 4’s The Food Programme and Sunday Brunch and was the face for the British Meat Executives website. Ben has also features regularly in the food columns of broadsheets and magazines and writes regularly for the Guardian, Independent and Noble Rot magazine. Late 2012 Ben released Salt Yard food and wine, a restaurant cookbook and in 2016 his second cookbook Grill Smoke BBQ was released with Quadrille in April.