SÉZANNE Tokyo Awarded Third Michelin Star
Daniel Calvert becomes first British chef to win 3 Michelin stars abroad.
Daniel Calvert and team at SÉZANNE, Tokyo, are thrilled to have been awarded a third Michelin star less than four years after opening in the most recent edition of the Michelin Tokyo Guide. Awarded in October 2024, less than four years after the opening of the French restaurant at Four Seasons Hotel Tokyo at Marunouchi, the third star recognises the team’s incredible hard work and meteoric rise to success.
The restaurant was first opened in July 2021 by Calvert who, British born, arrived in Tokyo from Belon in Hong Kong, a restaurant which he took to #4 on Asia’s 50 Best Restaurants list. His vision for renewing classic French recipes using modern culinary techniques and Japanese influences quickly took hold, with the restaurant earning its first Michelin star less than 6 months after opening and a second star following in 2022. Along with a third star this year, SÉZANNE also placed first in Asia’s 50 Best Restaurant Awards in 2024.
Calvert’s cooking celebrates the diversity and exquisiteness of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques. Japan’s finest seasonal ingredients are celebrated through a series of ever changing omakase-style lunch and dinner menus, take the Hokkaido corn, for example, which Calvert slow dries for a week before the kernels are plucked to form a polenta which is leavened by a homemade yeast created some years ago. Premium fatty sanma, the quintessential fish of autumn in Japan, is a customary serving too, lightly marinated and served in a pastry with caramelised onions and green olives.
In his work, Calvert ingeniously spotlights his worldly culinary experiences while celebrating the fruits of Japan’s seasons. A Terrine of foie gras uses Chinese techniques and flavours, for example. The team marinates Japan-raised chicken in Chinese soy sauce and stuffs spices like star anise into the centre of the terrine which is served alongside a freshly-baked brioche. Chinese delicacy, Shanghai hairy crab, meanwhile, is marinated in French Jura region’s yellow wine, and served with Japanese short-grain rice, Koshihikari.
Commenting on the award, Calvert said: “We are deeply humbled and immensely proud to receive the most prestigious recognition in our industry. Thank you to the Michelin Guide for placing their trust in our commitment to excellence. This distinction belongs to every single member of our team who has poured their heart into our vision, and it is through their tireless devotion that we have achieved this monumental milestone. We are also deeply grateful for the support of our guests and partners who have been right there with us on this extraordinary journey.”
Looking over the iconic boulevards of Marunouchi, the dining room’s interiors balance simplicity with intricacy, creating a feeling of relaxed luxury. Curated by acclaimed designer Andre Fu, the design blends French craftsmanship with Japanese elements to set the stage for Chef Daniel’s cuisine. Guests can take a seat by the silk-lined French panels for an intimate meal, or dine by the sleek show kitchen for a closer connection with the cooking journey. A Chef’s Table Private Room offers guests the chance to experience the culinary performance first hand, hosted personally by Calvert.
Chef of the Week: Jay Brown, Chef Patron at Liverpool Road Social in Liverpool
How long have you worked at your current restaurant?
I have run and owned Liverpool Road Social for 20 months since we opened.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking developed at the age of 9-10 – I opened a mini ‘café’ at my family home. I learned my skills at Liverpool Community College aged 15-16.
What do you enjoy most about being a chef?
The open creativity it brings, and the freedom to express myself through food.
Name three ingredients you couldn’t cook without.
Rosemary, garlic and onions.
Which piece of kitchen equipment couldn’t you live without?
Microplane or blow torch. Actually, blow torch is the one!
What food trends are you spotting at the moment?
I’d have to say ‘cut back fine dine’ as I think the fine dining scene isn’t the ‘in thing’. As a result, skilled fine dining chefs are finding new ways to use their talents in a more relaxed setting.
What do you think is a common mistake that lets chefs down?
A very common mistake in chefs is overcomplicating food. Also, big ego vs small talent is a problem I see a lot of.
What is your favourite time of year for food, and why?
It has to be summer or winter for me. I love all the bright colours that summer brings, and I also love game season. The chance to slow cook shows skill in my eyes, so winter floats my boat.
Which of your dishes are you most proud of?
It’s a common answer, I bet, but I’m proud of every dish I produce if I’m honest.
How do you come up with new dishes?
I love to recreate retro/old English food and fuse both to create fun nostalgic food with classics.
Who was your greatest influence?
I can’t say I’ve ever had a greatest influence, if I’m honest. But, I do love the works of the Marco Pierre White/Ramsay/early Aubergine team era. Plus, the good chefs I have worked with over the years have added to my longevity.
Tell us three chefs you admire.
• Marco Pierre White
• The chefs at Fallow Restaurant!
• Clare Smyth.
What is your favourite cookbook?
• Larousse Gastronomique
• Nose To Tail Eating by Fergus Henderson
• Pitt Cue Co.
Who do you think are the chefs to watch over the next few months?
My brilliant team and me!
What’s been your favourite new restaurant opening of the last year?
I’ve been so busy building my own restaurants’ profile that I haven’t really had the chance to notice any brand-new restaurants. I’m keen to try the ‘new’ Ivy of Liverpool though!
Chef of the Week: Jamell Small, Private Chef in London
How long have you worked at your current restaurant?
I’m currently working with Future Plates doing a combination of Caribbean and African inspired cuisine at events (i.e. black history month) and I have also worked with Chef Jason Howard for more than 7 years on consultancy projects for restaurants.
Where did your passion for cooking come from and where did you learn your skills?
My passion started when I was 3 years old and I mastered it by 5 whilst cooking with my mom, she was a Rasta. It was all amazing to me. My grandmother (St Vincent born) also taught me to cook along with my mother’s mom who loved to cook for me, and I’d help. I gained skills from each one of them, as well as an understanding and love for food.
What do you enjoy most about being a chef?
I love history and culture, so learning different cuisines from other countries and connecting them is what I enjoy the most about being a chef.
Name three ingredients you couldn’t cook without.
Scotch Bonnet, thyme (both types) and clove.
Which piece of kitchen equipment couldn’t you live without?
Always a knife, as that’s the top priority equipment that you need to perform all duties for prep.
What food trends are you spotting at the moment?
At the moment I’d say African, Caribbean and Portuguese, as the culture connecting these countries and very similar. The dishes just have different names and spices.
What do you think is a common mistake that lets chefs down?
Mostly the workplace environment seen in some establishments, looking down on chefs of different cuisines and culture. The way that some chefs shout, bully, speak down to others is something that needs to be addressed. You’re always learning and never know all, so to be humble and show respect is a big thing for me. You give what you put out.
What is your favourite time of year for food, and why?
So, as I am from the Caribbean (Barbados), December would be my favourite time. We make what is called Black Cake (Christmas cake), rum cake, baked ham, field peas and so much more. It’s definitely my number one time of the year.
Which of your dishes are you most proud of?
It would have to be my roasted onion stuffed flying fish on a polenta herb mould with five finger (star fruit) sauce and green oil with micros.
How do you come up with new dishes?
I’m an overthinking chef. I do research on connecting cultures, test and modify until I have the dish I want to perfect.
Who was your greatest influence?
That will always be chef Jason Howard. From the time we met in 2017, he saw what no one else saw and took me under his mentoring and guided me. He helped me understand my pallet, flavours, how to simplify and maximise any ingredient. He pushed me to be a lion of my skills.
Tell us three chefs you admire.
Chef Jason Howard, Chef Massimo Bottura and Chef Malcolm Knight.
What is your favourite cookbook?
My favourite cookbooks have to be those by Antonio Bachour.
Who do you think are the chefs to watch over the next few months?
It’s hard to say as everyone is evolving, but to name a few would be chef Ope Odutayo, chef William Chilila (Future Plates) chef Jason Howard, chef Damian Reid (Baobab Kitchen, Barbados) just to name a few.
What’s been your favourite new restaurant opening of the last year?
Nico Restaurant Derby.
The 2025 Student Pastry Chef of the Year is Open for Entries!
Now in its fifth year The Chefs’ Forum Student Pastry Competition of the Year 2025 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 13 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Bobby Singer – Executive Pastry Chef at The Savoy Grill by Gordon Ramsay
- Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
- Franciane Tartari – Pastry Chef Consultant
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Rebecca Marshman – Group Head Pastry Chef at BaxterStorey
- Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
- Nelson Sa – Freelance Executive Pastry Chef
- Miranda Reci – Freelance Pastry Chef
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
- Martin Chiffers – International Pastry Consultant
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk
Chef of the Week: Samuel Brook, Chef Patron at Pretty Little Pastries in Devon
How long have you worked at your current restaurant?
I have been running my business for 8 years, full-time since 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking probably comes from my passion for eating, but also feeding other people.
What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is making others happy with what I create. There is nothing like seeing someone’s reaction when they really enjoy something!
Name three ingredients you couldn’t cook without.
Three ingredients I can’t live without: dedication, perseverance and passion. But, in terms of food, I can’t narrow it down. The pastry larder is too vast, and full of delectable ingredients.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid, it’s like another arm.
What food trends are you spotting at the moment?
Probably variations on Viennoisserie. For example, things like the Crookie.
What do you think is a common mistake that lets chefs down?
A common mistake that chefs make is thinking that it’s going to be easy, and not practicing the basics and the boring, therefore not being efficient enough as they progress.
What is your favourite time of year for food, and why?
I can’t say I have a favourite time of year for food, it’s all about embracing what is available and when it’s at its peak. Spring is wonderful for all the fresh young produce like forced rhubarb, then summer comes with its bounty of berries, autumn where Britain produces some of its best in terms of fruit, apples, pear, plums, and then were in to winter and playing with citrus and Christmas indulgence.
Which of your dishes are you most proud of?
It is very difficult to isolate just one thing I make, and be proud of it. There are some desserts which stand out like Chocolate and Hazelnut or ‘Milk’, both very good, but Viennoisserie is hugely enjoyable. Turning out chocolates or putting macarons in the oven is always going to be nervy, because you’re not sure what they will be like until they’re out. And then, there is sugar work, which is widely regarded as the pinnacle of pastry work, and creating sugar showpieces of incorporating sugar work into a croquembouche is something to look at and think, ‘yeah, I did that’.
How do you come up with new dishes?
Coming is up with new dishes is one of the most enjoyable things you can do as a chef, where you let your creativity run wild, and then work at bringing them to fruition on the plate.
Who was your greatest influence?
I’m not sure if I have a greatest influence, it’s more of a desire to be better and keep improving.
Tell us three chefs you admire.
Guilliame Mabileau, Benoit Blin and Stephane Kline.
What is your favourite cookbook?
Le Manoir aux Quat’ Saisons or Alinea.
WIFI Boosts Christmas Cheer at West London College
On Tuesday, 3rd December 2024, West London College played host to an unforgettable evening as The Chefs’ Forum partnered with Women in the Food Industry to deliver “Christmas Canapés and Festive Fireside Chats.” Bringing together aspiring chefs, food producers, and industry professionals, the event celebrated culinary creativity, sustainable practices, and the transformative power of collaboration.
Guests were greeted with a glass of bubbly upon arrival, setting the tone for a festive evening. The culinary spotlight shone on a dazzling selection of Christmas canapés, prepared by West London College students under the guidance of two leading chefs: Anjula Devi, renowned author and Consultant Chef for Manchester United FC, and Rebecca Marshman, Group Head Pastry Chef at BaxterStorey. Together, they mentored the students in crafting elegant, flavourful bites, showcasing the next generation of culinary talent.
Next was a live auction with seven fantastic lots, kindly donated by stakeholders and sponsors, which generated a fantastic total of £825 to enable students from West London College to attend national culinary competitions.
What were the prizes?
A fantastic cocktail masterclass with Bar Manager of the Year 2024, Salvatore Maggio and dinner for two at The Franklin London
Royal Mash vodka gift hamper – including 70cl full size bottle of Royal Mash Vodka, limited edition branded bar blades, bottle openers and other branded merchandise
Pamper day for two at The Salon and lunch in TASTE Restaurant at West London College
Dinner and cocktails for two at Gouqi London
Dinner for two at Heliot Steak House (Winner of Best Casino Restaurant in Europe) by Executive Chef Ioannis Grammenos with a bottle of wine
Dinner, bed and breakfast for two at Idle Rocks Hotel in St Mawes, Cornwall
Lunch or dinner for two at Pillars Restaurant at University of West London
A key feature of the evening were the fireside chats, which provided thought-provoking discussions led by a panel of inspiring industry leaders. Mex Ibrahim, Co-founder of Women in the Food Industry, hosted the conversation. With her extensive background in marketing and her advocacy for inclusion, sustainability, and ethical practices, Mex set the stage for meaningful dialogue.
Joining her was Anjula Devi, whose mastery of Indian spices and dedication to promoting healthy cooking have shaped her career as an author, consultant, and ambassador for TRS Foods. Her cookbook Spice for Life reflects her passion for flavour and wellness.
Also on the panel was Christine Bailey, an award-winning performance nutritionist and chef, whose expertise spans corporate wellbeing and sports performance. As Group Director of Nutrition & Wellbeing at Thomas Franks, Christine has championed innovative approaches to health and authored several books, including The Gut Health Diet.
Rounding out the panel was Louisa Payne, founder of Brixton Wine Club and The Wine Tap Van. Louisa’s ventures have redefined wine service, offering sustainable, tap-based options that reduce CO2 emissions while bringing quality wines to major events like the F1 Grand Prix and Park Life Festival.
Executive Pastry Chef Rebecca Marshman from BaxterStorey was invited to join the panel to give her insight into the industry and the importance of nurturing and inspiring female chef talent in the next generation. Rebecca worked with the students to create stunning sweet canapés for the industry guests to enjoy.
The evening also featured local food and drink producers showcasing their high-quality offerings, giving attendees the chance to explore sustainable and innovative ingredients.
This unique blend of culinary expertise, networking, and education made the event a standout celebration of talent and innovation in the food industry. By fostering collaboration and inspiration, The Chefs’ Forum and Women in the Food Industry once again demonstrated their commitment to shaping the future of food, one conversation and one canapé at a time!
Thank you to First Choice Produce and Aussie Beef & Lamb for kindly sponsoring the delicious ingredients and Prosecco DOC for sponsoring the bubbles.
London Will be a Different Place Without Smithfield and Billingsgate
The impending closure of Smithfield Meat Market and Billingsgate Fish Market by 2028 threatens to upend London’s restaurant and catering industries. For centuries, these markets have been the cornerstone of the capital’s food supply, offering volume, consistency, and accessibility to chefs and caterers. Their loss will force businesses to navigate a fractured supply chain, with smaller suppliers unable to meet the same demand.
Smithfield and Billingsgate handle a combined 125,000 tonnes of fresh meat and fish annually. These centralised hubs are irreplaceable for high-volume buyers, especially caterers serving banquets in hotels, large-scale events, and institutional dining. Without these markets, the logistics of sourcing fresh produce in such quantities will become significantly more challenging and costly.
A Shift Towards Smaller Suppliers
For restaurants, the closure of these markets may push them towards sourcing from smaller local suppliers. While this shift could enhance sustainability and the use of regional produce, it comes at a price. Smaller suppliers often lack the capacity to deliver the volumes required by larger establishments, and decentralised sourcing means higher transportation costs, logistical complications, and rising prices for fresh produce.
The Real Losers: Caterers
Caterers who rely on bulk purchases to serve hundreds or thousands of guests at a time will bear the brunt of this disruption. Hotels hosting weddings, conferences, and large-scale events depend on markets like Smithfield and Billingsgate to meet their daily needs. With no single replacement facility, these businesses will be forced to source from multiple suppliers, leading to:
• Higher Costs: Fragmented sourcing will increase costs for transportation, labour, and intermediaries.
• Inconsistency: Maintaining a consistent quality of meat and fish from multiple smaller suppliers will be significantly harder.
• Reduced Profit Margins: Caterers already operating on tight margins will struggle to absorb the increased costs, potentially leading to higher prices for clients or reduced profitability.
Michael Dutnall, Executive Chef at The RAF Club on Piccadilly commented:
“This, of course, is a huge loss to the industry. What is equally scary is the fact that the plans to relocate the meat and fish markets have been scrapped entirely. This will naturally drive down diversity in products, leaving independents unable to hold volume and variety in stock.”
The Bigger Picture
The closure of these markets signals the end of an era for London’s culinary infrastructure. While the City of London Corporation has framed the decision as an opportunity for traders to “transition seamlessly” to new premises, no viable centralised alternatives have been proposed. This leaves the industry in a precarious position, with decentralised sourcing likely to reshape how food is supplied to London’s kitchens.
For smaller restaurants, the shift to local suppliers could present new opportunities to celebrate regional produce, but for high-volume buyers, the reality is stark. Without a centralised market like Smithfield or Billingsgate, London’s catering industry may face rising costs, logistical challenges, and a diminished capacity to serve large-scale events—profoundly impacting the city’s ability to host global gatherings and maintain its reputation as a culinary capital.
As the countdown to 2028 continues, London’s food industry faces a reckoning. The question now is how chefs and caterers will adapt to a fragmented supply chain in the absence of these historic markets—and whether the city can retain its position as a hub for exceptional dining and hospitality.
Chef of the Week: Jason Jones, Head Chef at Nomad in Swansea
How long have you worked at your current restaurant?
I’ve been at Nomad in Swansea for 3 years.
Where did your passion for cooking come from and where did you learn your skills?
Started in school doing my GCSEs, then onto catering. At college it developed from there, onto working in bakeries in Swansea and Cardiff to kitchens back in Swansea.
What do you enjoy most about being a chef?
No two days are the same and the fact you’re never done learning new things.
Name three ingredients you couldn’t cook without.
Salt, butter and garlic.
Which piece of kitchen equipment couldn’t you live without?
Good quality cooking pot. You can basically cook anything in them.
What food trends are you spotting at the moment?
Restaurants doing small plates rather to the more traditional style. I love it because you can try out most of the menu in a restaurant and get a good sense of what they’re about.
What do you think is a common mistake that lets chefs down?
Getting stuck in the past and not moving forward. Being afraid to shake things up and learn and embrace change.
What is your favourite time of year for food, and why?
Late spring, early summertime. The quality of ingredients in this country really starts to shine from fruit and veg to meats as well.
Which of your dishes are you most proud of?
The bread we make at Nomad. We’re always making little tweaks and improvements on it to get it to amazing quality.
How do you come up with new dishes?
Reading cook books and looking at menus. Doing some research and seeing what trending at the time. Also bouncing ideas off people you work with.
Who was your greatest influence?
My parents and some of the great people I’ve worked with.
Tell us three chefs you admire.
Adam Handling, Matthew Ryle and Paul Ainsworth.
What is your favourite cookbook?
Root by Rob Howell.
Who do you think are the chefs to watch over the next few months?
Nick Beardshaw, he has opened his own restaurant since GBM and I love the look of his food.
What’s been your favourite new restaurant opening of the last year?
Onda Pasta Bar in Manchester.
One Taste Students won’t Forget!
West London College’s Taste Restaurant became the centre of celebration for Beaujolais Day on Thursday, 21st November 2024, as students teamed up with Dominic Teague, Executive Chef at One Aldwych, to deliver an unforgettable evening of fine dining.
A Celebration of French Gastronomy
Beaujolais Day marks the annual release of Beaujolais Nouveau, a vibrant and fruity red wine made from Gamay grapes, celebrated worldwide on the third Thursday of November. Originating in the Beaujolais region of France, the tradition began as a race to deliver the newly harvested wine to Paris and has since become a global celebration of food, wine, and community.
At Taste Restaurant, the evening honoured this tradition with a meticulously crafted French-inspired menu. Guests were greeted with an amuse-bouche, including Duck and Pork Rillettes and an Artichoke, Lemon, and White Bean Pâté, followed by a choice of starters such as the classic Soupe à L’oignon.
Showcasing Student Talent
The main courses—Slow-Cooked Ox Cheek Bourguignon and Wild Mushroom Bourguignon—were the stars of the evening, drawing high praise for their flavour and presentation. Desserts such as Tarte Tatin and Crème Brûlée added a sweet conclusion to the celebration.
Guests were delighted with the event, one diner noting:
“Very friendly and attentive service for Beaujolais evening. The food was amazing! Flavour of the onion soup was excellent and not too salty. Ox cheek was so tender and beautifully cooked. And dessert was well presented and delicious. Thank you so much chefs and servers! We will be back and tell all of our friends.”
Collaboration and Excellence
Dominic Teague praised the students’ efforts, saying:
“This evening was a testament to the hard work and talent of our students. It’s a privilege to see them deliver such a memorable experience to our guests. Events like this show the bright future of the hospitality industry.”
Denise Charles, Head of Curriculum for Service Industries at West London College, highlighted the importance of such events in student learning:
“The Beaujolais Day Dinner exemplifies our commitment to providing students with real-world experiences. Collaborating with esteemed professionals like Dominic Teague offers invaluable learning opportunities, and we’re thrilled to see our students excel.”
A Night to Remember
The Beaujolais Day Dinner not only celebrated the wine and cuisine of the season but also served as a showcase for the talent and potential of West London College’s hospitality students. The event’s success has set a high standard for future collaborations, with diners already looking forward to next year’s festivities.
Taste Restaurant and West London College continue to demonstrate the power of combining education, collaboration, and culinary tradition to create exceptional dining experiences.
You can book a table for Christmas lunches throughout December and future theme dinners during 2025 at West London College HERE.
Chef of the Week: Jake Parry, Executive Chef at The Halyard Liverpool
How long have you worked at your current restaurant?
I started in September 2023, we didn’t actually open until March 2024 so I was involved in all things pre-opening, from recruitment to ordering the equipment.
Where did your passion for cooking come from and where did you learn your skills?
I sort of fell into it really, I went to The Bulkeley Hotel in Beaumaris, Anglesey for a week’s work experience when I was 15. I must have caught the bug for hospitality as I ended up working there for 7 years and am now coming up to my 16th year as a chef.
What do you enjoy most about being a chef?
I enjoy the way that no two days are the same, you never really find yourself bored!
Name three ingredients you couldn’t cook without.
Chilli, butter and salt.
Which piece of kitchen equipment couldn’t you live without?
Definitely a Thermomix.
What food trends are you spotting at the moment?
Maybe not a trend as such, but I’ve noticed a lot more chefs embracing simplicity. Gone are the days where a dish needs 8 or 9 different elements to it.
What do you think is a common mistake that lets chefs down?
Not writing stuff down, whether it’s recipes or tips/tricks. A notepad or notes on your phone are always good to go back to.
What is your favourite time of year for food, and why?
Autumn going into winter, where the hearty slow braises start to appear on menus.
Which of your dishes are you most proud of?
I’m a big fan of the char-grilled smoked bacon chop on our menu currently. Simple yet tasty, nowhere to hide, there’s literally 2 elements to it so if the bacon isn’t cooked perfectly, or the chimichurri isn’t seasoned correctly, the dish just doesn’t work.
How do you come up with new dishes?
I get inspiration from the people around me, whether they’re in my team or on social media, there’s a lot of influence from previous kitchens and chefs I’ve worked with, and I also enjoy experimenting with different things. Sometimes they work, sometimes they don’t!
Who was your greatest influence?
My first ever Head Chef, Mark Owen, and Sous Chef, Hugh Jones, both taught me a great deal about becoming a chef and have played a great role in shaping me to be the best I possibly can.
Tell us three chefs you admire.
I’m going to have to make it four if that’s ok! Gordon Ramsay, Tom Booton and the chefs behind Fallow; Jack Croft and Will Murray.
What is your favourite cookbook?
Nose To Tail by Fergus Henderson and Gjelina by Travis Lett.
Who do you think are the chefs to watch over the next few months?
Gareth Stevenson, who was previously my Head Chef at Abode Chester, has recently taken the reigns at Tyddyn Llan. One to watch.
What’s been your favourite new restaurant opening of the last year?
I’ve still not been, but Andrew Sheridan has opened a place called Dishes in Prestatyn, it looks amazing and I definitely need to pay them a visit.
