British seafood aficionado Fabian Clark will officially open his first restaurant CLAW Carnaby on Kingly Street in London in January. After graduating with an economics degree from Manchester University in 2012 Fabian landed a job at a branding agency, but his passion for food overtook and after following cooking courses at Leith's and L'Atelier de Chef, he quit his job in … [Read more...]
Search Results for: Five minutes with...
Five minutes with… Gary Usher
Chef and restaurateur Gary Usher worked in a number of restaurants around the UK, including Chez Bruce and Angela Hartnett's York & Albany before opening his first restaurant, Sticky Walnut in Chester, in 2011 on a tiny budget. Following three successful crowdfunding campaigns, Gary now owns and operates four restaurants in the North West – adding Burnt Truffle in Heswall, … [Read more...]
Five minutes with… Adam Smith
Adam Smith joined The Dorchester Collection's Coworth Park hotel and restaurant as executive chef last year from the Devonshire Arms in North Yorkshire where he was executive chef for three years. Before joining the Devonshire Arms, the 30-year-old father-of-two spent 10 years working with John Williams at The Ritz and during that time was named a Roux Scholar (in 2012) and … [Read more...]
Five minutes with… Andrew Wilson
Andrew Wilson started Leicestershire-based contract catering company Wilson Vale with his wife Carolyne Vale in 2002 when Nelson Hind, the company they'd worked at for more than nine years, was sold to Avenance (later to Elior). Wilson Vale now holds 95 catering contracts at businesses and schools across the UK, employs 750 people and is expecting to turnover £29m this year. … [Read more...]
Five minutes with… Peter Gray
Peter Gray is the new head chef at Heston Blumenthal's Bray pub The Hind's Head, where he worked under previous head chef Janos Veres for three and a half years. The Yorkshire-born chef's career in hospitality started at Middlethorpe Hall, where he joined as a kitchen porter at 16. He took on a role as a commis chef there, working his way up to chef de partie before leaving to … [Read more...]