Food & wine
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Atul Kochhar shot to culinary fame in 2009, when he became the first Indian chef to be awarded a Michelin Star at Mayfair restaurant, Benares.
Passionate about authenticity, Atul frequently returns to his homeland to research new recipes for future culinary creations. His first cookbook, Indian Essence, is the product of one such trip and contains many fragrant dishes that have featured in countless international titles. A second and long awaited vegetarian cookbook is in the pipeline.
Besides appearing on multiple cooking shows globally, Atul recently represented South-East England in the BBC’s Great British Menu, beating renowned chef Gary Rhodes into the finals.
In January 2007, Atul received the credit he duly deserved when Michelin awarded him a star for Benares. Two years later, he proudly opened two more restaurants: Vatika in Wickham Vineyard, Hampshire and Ananda in Dublin, Ireland.
On 20th March 2010, Atul received the TMG Cordon Bleu Award at his restaurant in Mayfair for an outstanding contribution to education by bringing South Asian cuisine into the mainstream.
Inspired dish…Chicken Korma
Atul has added garam masala, cashew nut puree and green cardamom powder, along with a sprinkling of rose petals to give a delicious balance of flavours to this classic Indian dish.
Pierre Koffmann is one of only a handful of chefs worldwide to have been awarded an incredible three Michelin stars at his London restaurant, La Tante Claire.
French-born, but living and working predominantly in the United Kingdom, he is currently the chef / patron of Koffmann’s Knightsbridge, London.
However, despite an undeniable talent, this star quality wasn’t picked up on during his initial three year stint at cookery school. His graduation report card concluded, "Pierre will never do anything in catering".
Pierre has enjoyed proving them wrong ever since. He came to the UK in 1970 to work with Michel and Albert Roux at Le Gavroche. A rugby fan, he originally only planned a short visit to see England play France at Twickenham Stadium, but decided to stay and assist at the Roux brother’s Waterside Inn in Bray, Berkshire. Just two years later he was made the first head chef of the new restaurant and also met future wife Annie, the restaurant’s (then) manager
Five years later, Pierre returned to London to open La Tante Claire in London’s affluent Chelsea. The restaurant gained its third Michelin star in 1983, and subsequently moved to The Berkeley hotel in Knightsbridge in 1998. After a five year break, Pierre couldn’t resist returning to the restaurant world and since 2009 he has continuously delighted fans with flavoursome food made from simple, humble ingredients.
Inspired dish…Beef Bourguignon
The rich, opulent and sticky flavours of Pierre’s Bourguignon come from premium British ox cheeks, along with his unique cooking method.
Aldo Zilli is a well-known Italian-born chef. The last two years have been as busy as they’ve been successful for Aldo, who is chief patron of the Zilli Fish group, a notoriously flamboyant Soho restaurant.
One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo. He moved to the UK in 1976.
His bustling flagship restaurant, Zilli Fish, plus the more recent successes of Zilli Café, Zilli Green and Zilli Bar, have all led to a rocketing personal and professional profile in recent years.
Luckily, Aldo appears to like the limelight. He’s already been a member of TV’s Ready Steady Cook team, attracting viewers in excess of 2 million who tuned in to see him turn everyday leftovers into something delicious.
Aldo has also been resident chef for The Sun newspaper, and has somehow found time to write several books. With this kind of energy, it is perhaps not surprising that Zilli also holds the current world record for the highest number of pancake flips in one minute – 117 flips in 60 seconds!
Inspired dish…Pizza Caprase
Aldo's addition of Italian tomatoes and Salsiccia sausage give the pizza an irresistibly rustic flavour, which is perfectly finished off with a sprinkling of rocket leaves.
Currently head chef at Odette’s, Bryn Williams has worked in some of the most prestigious kitchens in London.
Bryn developed a healthy respect for food as a youngster; fishing, growing vegetables and shooting game on his uncle’s farm before enrolling at catering college in Wales.
After three years learning his craft under Marco Pierre White at the Criterion, he was made sous chef under the tutelage of another culinary legend, Michel Roux Jr at Le Gavroche. A stint at Patisserie Millet in Paris offered him more French culinary insights, before he headed back to the UK to begin whipping up a storm at the Michelin-starred Orrery Restaurant in Marylebone.
Bryn became sole chef-proprietor of Odette’s in Primrose Hill on October 1, 2008, where he has become well known for imaginative flavour pairings, perfectly reflected in his first book published this year: ‘Bryn’s Kitchen, 5 brilliant ways to cook 20 great ingredients.’
Inspired dish… Shepherd’s pie
Bryn’s idea to complement the lamb with a Madeira wine has given a distinct depth and richness to this great British classic.
Michelin starred chef Nigel Haworth believes in staying true to his northern roots and regularly dishes up delicious, ‘proper’, Lancashire born recipes.
Born in Accrington, Nigel headed to Switzerland after graduating from catering college. After four years he returned to the UK and became a lecturer at his old catering college, seeking to raise standards and reignite enthusiasm for classic British dishes.
After 18 months teaching, Nigel became head chef and managing director at Northcote Manor, which was awarded a Michelin Star in 1996. The Northcote Group now also includes Ribble Valley Inns; famed for menus based on the best local ingredients sourced from the finest artisan suppliers.
Nigel has an enviable reputation for creating dishes inspired by traditional regional favourites, but influenced by contemporary twists.
When he’s not in the kitchen, Nigel likes to work closely with local growers, farmers and producers, sharing their passion for quality and ingredients.
Inspired dish Lancashire Hotpot
Nigel’s recipe showcases a tasty mixture of meat cuts. The different textures work beautifully with the interesting combination of flavour and stock, producing a Lancashire Hotpot with a difference.