Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, The Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
As with any large town or city, food and drink has played an important role in the commerce and culture of Birmingham, England.
The Michelin Guides are a series of guide books that have been published by the French tire company Michelin since 1904. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries.
Heinz Winkler is an Italian-German three-Michelin star chef.
Gary Rhodes was an English restaurateur and television chef, known for his love of English cuisine and ingredients and for his distinctive spiked hair style. He fronted shows such as MasterChef, MasterChef USA, Hell's Kitchen, and his own series, Rhodes Around Britain. As well as owning several restaurants, Rhodes also had his own line of cookware and bread mixes. Rhodes went on to feature in the ITV1 programme Saturday Cooks, as well as the UKTV Food show Local Food Hero before his sudden death at age 59.
Nick Nairn is a Scottish celebrity chef. He became the youngest Scottish chef to win a Michelin star in the early 1990s.
Marcus Wareing is an English celebrity chef who is currently Chef-Owner of the one-Michelin-starred restaurant Marcus in Knightsbridge. Since 2014, Wareing has been a judge on MasterChef: The Professionals, following the departure of Michel Roux Jr. from the programme.
Satwant Singh "Sat" Bains is an English chef best known for being chef proprietor of the two-Michelin star Restaurant Sat Bains with Rooms in Nottingham, England. He won the Roux Scholarship in 1999, and worked in France, before returning to the UK and opening his own restaurant. Bains was also one of the winners on the BBC show Great British Menu in 2007.
The Box Tree is a restaurant located in Ilkley, West Yorkshire, England. It has been operated by chef Simon Gueller and his wife, Rena, since 2005. Under their management the restaurant has been redecorated, although elements from the original owners of the restaurant remain. Reception by food critics has improved over the years; the restaurant held a single Michelin star until 2019 and three AA rosettes. A sister company is also run by the chef, called Box Tree Events.
Gilles Epié is a leading French chef. He was the youngest chef to receive the Michelin Star when he was 22 years old. He was the owner and Executive Chef of Citrus Etoile restaurant in Paris near the Champs-Elysées with his wife, Elizabeth Epié from 2005 to 2017. Currently, he is the Executive Chef at Turtle Bay Resort, a 5-star luxury hotel in Oahu, Hawaii.
Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Opened in January 2011, it received a Michelin star within a year and earned its second in 2014. In April 2014, it was listed fifth on The World's 50 Best Restaurants in Restaurant.
Daniel Clifford is an English chef who is best known for his work at the two Michelin star restaurant Midsummer House. He was also named one of the winners of the 2012 and 2013 series of the BBC television show the Great British Menu. He was chef patron of a gastro pub in Little Dunmow, Essex, named The Flitch of Bacon.
Harveys was a restaurant in Wandsworth, London, run by chef Marco Pierre White between 1987 and 1993. Its French cuisine was warmly received by food critics, and it was named Restaurant of the Year by The Times in 1987.
Luke Thomas,, is a celebrity chef, author and entrepreneur who made headlines when he was just eighteen years old, being named the youngest head chef in the United Kingdom. Thomas is the brand owner of the historic social club known as Blacks, located in a restored 18th-century Georgian townhouse in Soho London, as well as the chef-owner of the critically acclaimed restaurant Luke's Dining Room located at Sanctum on the Green, in Cookham. Thomas has also appeared as himself in a number of television shows produced in the United Kingdom, including Russell Howard's Good News, the Great British Menu and Junior MasterChef, as well as the BBC Three documentary titled Britain's Youngest Chef featuring the trials, tribulations and meteoric rise of a young Chef Luke Thomas.
Jean Sulpice is a French chef from Aix-les-Bains. He is best known for being the youngest French chef to ever receive a Michelin Star, at the age of 26. His first restaurant was called Restaurant de Jean Sulpice and was located in Val Thorens in the French Alps.
Adam Handling is a British chef and restaurateur. He is the owner of the Adam Handling Restaurant Group which encompasses five food and drink venues across London.
Tommy Banks is a British Michelin Star head chef. He owns Michelin-starred The Black Swan at Oldstead, Roots in York, and the premium food box business Made In Oldstead.
The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.
Tom Aikens, also named Tom Aitkens, is an English Michelin-starred chef. Aikens briefly worked for chefs in London and Paris restaurants. Under his tenure from 1996 to 1999 as head chef and then chef patron, Pied à Terre earned its two Michelin stars in January 1997.
