Chef of The Week: John Bingley, Executive Chef at Cave Hotels in Kent
Name, place of work and position:
John Bingley, Group Executive Chef at Cave Hotels.
How long have you worked at your current restaurant?
Since March 2019.
Where did your passion for cooking come from and where did you learn your skills?
My fascination with cooking sparked at 16, driven by a deep love for Mexican cuisine. Exploring its bold flavours and spices ignited my passion for creating delicious dishes, setting me on my journey. I’ve always had a love of food but at the age of 24, I started taking my career seriously.
What do you enjoy most about being a chef?
Being creative and delving into diverse cuisines, refining my skills, and establishing a deep connection with food. Cave Hotels has given me the opportunity to be innovative in the kitchen and bring my visions to life.
Name three ingredients you couldn’t cook without.
I couldn’t cook without mirin, soy sauce and rice wine vinegar. Their versatility and ability to enhance flavours make it a staple in my culinary creations.
Which piece of kitchen equipment couldn’t you live without?
Off set smoker.
What food trends are you spotting at the moment?
The level of street food quality such as fried chicken.
What do you think is a common mistake that lets chefs down?
Lack of seasoning and a lack of hard work.
What is your favourite time of year for food, and why?
Summer – BBQ food and festival season such as Wing Fest.
Which of your dishes are you most proud of?
A dish I am most proud of is our Cherry BBQ ribs which won 2 awards at BBQ Championships. I believe it reflects my creativity. The dish was carefully curated for our Korean Cowgirl menu. It embodies my innovative approach to flavours and ingredients, showcasing my ability to tantalise the taste buds and leave a lasting impression on our diners.
How do you come up with new dishes?
Travel the world to places like Texas and be inspired by other restaurants. My dishes are inspired by my travels and experiences. I enjoy listening to dance music within the kitchen, it energises and inspires creativity, setting the perfect ambiance for experimentation.
Who was your greatest influence?
Gareth Ward, his fusion of Japanese and Welsh cuisine, celebrated for its bite-size courses and Michelin-starred excellence, is truly inspiring. Gareth is a legendary chef whose pioneering spirit and ground-breaking creations continue to inspire me.
Tell us three chefs you admire
Gareth Ward, Rob Taylor and Adam Byatt.
What is your favourite cookbook?
For the Love of Food by Paul Ainsworth.
What’s been your favourite new restaurant opening of the last year?
Row on 45 by Jason Atherton in Dubai.
Chef of the Week: Chanaka Fernando – 3 Flavours at The Rock Inn in Waterrow, Nr Taunton
How long have you worked at your current restaurant?
3 Flavours at The Rock Inn opened in June 2024.
Where did your passion for cooking come from and where did you learn your skills?
I started working in a family catering business back in Sri Lanka when I was 15. Then completed 3 years at hotel school in Colombo . I moved to London when I was 19 and gained NVQ level 1, 2 qualifications from the Asian and Oriental School of Catering in Hackney. I worked my way up the chef ladder by working under such celebrity chefs as Gordon Ramsay, Marcus Wareing, Mark Hix, Alyn Williams, Lee Streeton and Sujan Sarkar.
What do you enjoy most about being a chef?
I can really live out my creativity when creating new dishes. At the same time I enjoy the team management side of the job too. Also, I enjoy helping to set up new businesses and supporting/training young chefs.
Name three ingredients you couldn’t cook without.
Good quality oils, garlic, onions.
Which piece of kitchen equipment couldn’t you live without?
Stove & oven.
What food trends are you spotting at the moment?
More and more people are health conscious and look for healthy meals with fresh ingredients. Classic dishes are often tweaked, and all chefs/restaurants are trying to come up with creative ideas to create their signature dish. Also have to be very aware of possible allergens.
What do you think is a common mistake that lets chefs down?
No consistency in quality (not creating/following accurate recipes).
What is your favourite time of year for food, and why?
Christmas and New Year’s Eve as food budgets are higher and we can experience with more expensive high quality ingredients. But I love spring, summer and autumn just as well due to having different fresh ingredients available to create new dishes.
Which of your dishes are you most proud of?
My seafood risotto.
How do you come up with new dishes?
First you need to know your potential market/consumers. Once I select the ingredients and decide about costing I visualise the outcome in a kind of “meditation” process.
Who was your greatest influence?
Marcus Wareing.
Tell us three chefs you admire: Marcus Wareing, Gordon Ramsay and Sujan Sarkar.
What is your favourite cookbook? Charitable Bookings – Signature Dish.
Who do you think are the chefs to watch over the next few months? Marcus Wareing.
What’s been your favourite new restaurant opening of the last year? GEODE in Knightsbridge.
Yoello – Re-open your business safely with online ordering!
There can be no denying that the rise of coronavirus has changed our industry – Perhaps for a matter of weeks and months, or perhaps forever!
The hospitality industry has been one of the worst affected sectors, with social restrictions putting a pause on business as usual and creating tension and uncertainty amongst both consumers, and the millions of hospitality workers who are now facing job uncertainty. As such, we’re all having to change tack in order to make it through these challenging and uncertain times.
The government are enforcing ‘Covid Secure’ guidelines to protect staff and customers in venues as they start to reopen and innovative technology is stepping in to support hospitality businesses who are faced with many operational challenges when reopening with social distancing in place.
The Chefs’ Forum has joined forces with Yoello to offer you a handy guide to reopening, completely free of charge that identifies the risks ahead. It also showcases solutions available to help you navigate reopening both safely and effectively including step by step advice for getting mobile ordering easily set up in your venue.
Inside your complimentary guide you will find:
- A checklist of covid risks and how to address them
- How to make your venue more covid secure with table ordering
- 5 easy steps to get Yoello mobile ordering set up alongside your existing system
- How to increase revenues when running at a reduced capacity
Have a look at how it all works in this fantastic film below:
Chef of the Week: Gurpreet Dham, Executive Sous Chef at Royal Lancaster London
How long have you worked at your current restaurant?
One year at Royal Lancaster London Hotel. Assisting the Executive Chef in managing the kitchens of the five outlets with two main restaurants, one being 2 rosettes, fourteen cover private dining room and two ballrooms with the capacity of 1000 covers in each. Overseeing over a hundred employees and catering for all the hotel staff, totalling 400 employees.
Where did your passion for cooking come from and where did you learn your skills?
Necessity brought the passion. Lost my mum at very young age and I started cooking for us at home. That was me with a knife and spatula beginning my journey unknowingly that one day I will be cooking for 1000’s a day alongside my brigade of 50 chefs.
Learning is an eternity; I am still learning. But I developed my skill and knowledge from the time I joined Hospitality Management studies and learnt to cook whilst training and working for premium hotels like Taj Group, JW Marriott etc.
What do you enjoy most about being a chef?
Every dish is unique. I love playing with ingredients their combination and magical outcome gives me pleasure. Walking in the kitchen makes feel like walking in my own kingdom. Elevates my inner pride when I know people sitting in the restaurant are not just paying for the food I am going to cook, they are also investing their trust in a stranger. And that is one hell of a responsibility.
Name three ingredients you couldn’t cook without.
Maldon Salt, Malt Vinegar, freshly cracked black pepper.
Which piece of kitchen equipment couldn’t you live without?
My Favourite silicon spatula.
What food trends are you spotting at the moment?
Earlier food trends were only driven by the customer demand, local availability of the material, festivities and seasonality. Which is still the case to an extent but there is a lot of influence of media and marketing driving the trends to a direction. Social media is playing a greater role in dictating the term of every upcoming trend. However, buy British, produce local, ‘sustainability’ are the current key drivers and I am with them too.
What do you think is a common mistake that lets chefs down?
When a chef comes to a stage where he forces the audience to eat what he cooks, rather than cooking what they want to eat.
What is your favourite time of year for food, and why?
Personally, I like spring – it’s not only the time when you get most of the ingredients at its best, it is also the best time to go out and eat in the natural environments, like garden, lakes, beaches etc. But alongside this the whole fundamental of seasonality also lies, changes in climate, weather brings changes in crop. Every season brings its beauty in food, whether it’s the most nutritious asparagus in spring or fibre rich root vegetables in Autumn/Winter.
Which of your dishes are you most proud of?
I personally do not like to answer this question as I am passionate about food and food is my life, every dish I create is like my new baby and I do not love one more than other, Its practically impossible to choose just one dish. A menu is created like a poem, every dish compliments each other, it helps fill the gaps in between, create the rhymes. Each dish is carefully chosen and well tested, because they are then going to go out and campaign for you, about how good we cook and what efforts we take to create such a menu, which does not only bring the business to the entrepreneurs but also brings the pleasure and satisfaction to the connoisseurs.
If I still have to name one, I like my ‘Surf and turf’ its fillet steak, with subtly cooked lobster, heritage baby carrots, petite fondant potatoes, horseradish gel and port jus.
How do you come up with new dishes?
Believe it or not it’s a process which always keeps running in my subconscious mind. And it happens with most of the chefs. What we see, what we experience and what is required comes all together like a recipe in a mind and we start penning down the dishes. Now a days I encourage my young brigade a lot to put the suggestion on the table ad we will work together improvise it and then put it in the plate.
Who was your greatest influence?
My Elder brother Ranjeet singh who looked after us after we lost our parents at a very young age. If it was not him influencing and motivating me to study, now I would have been repairing cycles in the bylanes of India. He is my role model.
Tell us three chefs you admire
Marco Pierre White, the starter of this game. Heston Blumenthal, who looked at the chopping board from an altogether different prospective and took the food down to its most basic stage of cooking. And Chef Ryan Matheson (Executive Chef, Sea Containers) he is not just a very good chef he is a wonderful human being to and a friend.
What is your favourite cookbook?
My home library is full of books, all of them are good. But the books I more frequently refer are, The Escoffier, Larousse Gastronomique, Modernist Cuisine. But one book I strongly recommend every chef should have is ‘The Flavours Thesaurus’ by Niki Segnit. A very good guide for combining of flavours and pairing of ingredients.
Who do you think are the chefs to watch over the next few months?
Well in this current Lockdown scenario everyone has become chef and are making YouTube channels and videos. Its interesting that cooking rates at the top when staying at home and keeping yourself busy is the requirement. I find it interesting to see what Atul Kochhar is doing next.
What’s been your favourite new restaurant opening of the last year?
I think the latest best thing happened to London restaurant industry is opening of Dishoom restaurants all over the city and beyond. I do not specialise in Indian cooking apart from cooking for friends and family. But Dishoom brings back all the memories about my hometown Mumbai (Bombay). Its décor, ambience and the delicious food. And I believe they are getting their fair share of popularity and fame for the quality of food and service they deliver.
Gunns Bakery launches ‘The Daddy’ of all clangers for Father’s Day: The Chicken Satay ‘N’ Chocolate Macadamia MacClanger!
Bedford-based Macadamia nut supplier Nutcellars recently teamed-up with Clanger Aficionado, David Gunns of Gunns Bakery to revive the traditional Bedfordshire Clanger in a bid to give it a macadamia-themed gastronomic makeover. A competition was launched for clanger enthusiasts to come-up with a new clanger combo to create a ‘MacClanger’, incorporating macadamia nuts in their recipes.
Many delicious recipe ideas were received; however, it was Freelance Chef, Spencer Westcott who submitted the innovative new clanger idea that caught David’s attention. As a third-generation baker, David has devised a myriad of clanger recipes and is always on the look-out for new flavour combinations to add to his range.
In the olden days, people would make Clangers with whatever they had in the way of meat or vegetables, fruit and jam, remains of a joint, swelled-up with potatoes or onions. Gammon and ham were also very popular with potato and onion when in season – The other end would contain a sweet chopped apple sauce. Now, with an abundance of delicious ingredients available, there is no end to the scope of possible clanger recipes.
Historically, The Bedfordshire clanger was homemade for farmers to take to their agricultural work in the fields of Bedfordshire to sustain them throughout the day. Nutcellars macadamia nuts are a great ingredient addition, as they are the perfect snack to prevent hunger throughout the day as a few nuts go a long way.
David Gunns, of Gunns Bakery, is Bedford’s answer to a ‘Clanger Aficionado’ as featured on TV’s Jamie & Jimmy’s Friday Night Feast on Channel 4 with Jamie Oliver and Jimmy Doherty.
David said
“I am very excited to see how the new Chicken satay ‘N’ Chocolate MacClanger goes down with my customers. It is great to work with a fellow Bedfordshire business to introduce the new clanger for Father’s Day – I think it would make a fantastic present! We are used to producing custom versions of the Clanger, so we’re very excited about creating a new clanger flavour with Nutcellars Macadamia nuts!”
Andrew Emmott, Managing Director of Nutcellars added
“We’ve always been fascinated by the heritage of The Bedfordshire Clanger and wanted to develop a clanger with macadamia nuts as a fellow business based in Bedford. My family support smallholder farms in Malawi and have done for four generations. It is great to bring this fantastic little nut to Bedfordshire to experiment its use in this iconic local treat. I can’t wait to Spencer’s Chicken Satay ‘N’ Chocolate MacClanger recipe to be made into a tradition Bedfordshire clanger by David, what an absolute treat?!”
Spencer concluded
“As a chef, I very much enjoy experimenting with recipes to demonstrate the unique versatility of macadamia, The Queen of Nuts, which can be used in both sweet and savoury dishes. Being a fan of pies and pasties, The Bedfordshire clanger competition interested me, and I decided to put pen to paper and come up with a clanger recipe which I personally would like to eat. I am delighted that my recipe was chosen to create the ‘Daddy of all Clangers’ in time for Father’s Day!”
The Chicken Satay ‘N’ Chocolate MacClanger will be on sale in Gunns Bakery from Friday 19th June and will also be available to buy online for contactless delivery in Nutcellars’ shop www.nutcellars.com
Meet the Chocolatiers Breaking the Mould of the Chocolate Industry
Create unique custom desserts and artisanal chocolates with vacuum technology
Mayku shares how chocolatiers can use a FormBox to design custom artisanal chocolate on a budget
Paul A Young is an award-winning Chocolatier who champions craft and cutting edge creativity to create unique chocolate products. Young started his career working for Marco Pierre White at Quo Vadis and Cri
terion before opening his first shop in Islington. Working in a truly artisanal way, Young and his team make all of their creations by hand in small batches with fresh ingredients at every stage.
With the Mayku FormBox, Young was able to take charge of the whole production process without having to use an external factory or designer, dramatically cutting costs and granting him far more creative licence, as he was able to make adaptations to designs on the fly. Paul designed a series of geometric, 3D printed forms that were then made into molds using the MaykuFormBox. Being able to replicate the molds in seconds meant that Young could react creatively with his ideas and push his designs to the next level.
“Designing chocolates with the FormBox meant I didn’t have to go to a mold maker and I could use trial and error while at work, molding with chocolate as I developed resulting in a very artistic and style led product.”
Damien Wager is the Head of Pastry at the luxury Beechfield House Hotel, a cookery teacher and a consultant and brand ambassador for chocolate makers Valrhona and HEiH. He also teaches pastry making to both amateurs and professionals all over the UK. With every new dessert, Damien’s desire is to create something completely unique.
He uses Mayku’s FormBox to make innovative molds for chocolates, often based on fruit and other distinctively shaped objects, that he would not be able to otherwise make. His latest creations include a life-like banana-shaped inverse banoffee pie and lime-shaped key lime pie, which have been made using FormBoxed molds which can be easily wiped clean and reused.
“You can make whatever you want: if you press a Yale key down into the mold, it wil
l come out exactly the same! I can think of 40 different molds I’d love to make if I could only find the objects.”
CEO of Mayku, Alex Smilanksy, discusses how artisan chocolatiers can bring new, exciting creations to a wider group of customers:
“The more that chocolatiers can set themselves apart from their competition with unique, exciting products and great service, the more successful they will be and the more market share they will be able to win back from larger retailers.
Mayku are committed to helping artisan chocolatiers and small food retailers by providing industrial-grade manufacturing and design equipment at a fraction of the size and cost, and developing a community of small businesses to provide support, advice and resources to any entrepreneur or artist looking to thrive.”
About Mayku
Founded in 2015, Mayku is a London-based company made up of creators, engineers, designers and logistics professionals, united under the shared concept of democratised manufacturing. The company is striving to help the world move from a centralised model of production to a distributed one, by producing industrial-grade machines at a fraction of the size and cost.
Mayku is also committed to building a true community of creators, with access to a wealth of services and digital tools, to help make the design process more accessible by lowering the barrier of entry and spurning creativity amongst its users.
The Mayku FormBox is an industrial-grade vacuum forming press that fits on your desk or kitchen table, which enables the user to make molds or replicate intricate shapes in a matter of seconds. The FormBox enables rapid and precision replication, exponentially speeding up the product development cycle and allowing worktop businesses to quickly prototype, develop and produce their products. A Mayku FormBox user can simply create or download a design, 3D-print a mold, and immediately begin to produce up to a thousand units in a matter of days.. The FormBox is the perfect accompaniment to a 3D printer, picking up detail as fine as a grain of sand and enabling the user to pivot, make adaptations and be extremely nimble in their design process.
Chef of the Week: Olivier Certain, Head Chef at The Swan in Bampton, Devon
How long have you worked at your current restaurant?
I have worked at The Swan for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my Grand Mother, her love of cooking French classics made me fall in love with cooking from an early age. I went to a cookery school in Marseille where I first learnt the craft, but I learn and develop my skills in every job I have had.
What do you enjoy most about being a chef?
The best thing about being a chef is seeing people enjoy the food I create.
Name three ingredients you couldn’t cook without.
Salt, olive oil and garlic.
Which piece of kitchen equipment couldn’t you live without?
My favourite piece of kitchen equipment is my kitchen scales; I’ve had them from the beginning and couldn’t do my job without them.
What food trends are you spotting at the moment?
Banana Bread! I’ve seen so many posts from chefs and home bakers and it seems the on-trend item at the moment is Banana bread! I’ve even baked a couple of loaves!
What do you think is a common mistake that lets chefs down?
Over complicating dishes, there are classic dishes that work perfectly well and some don’t work once they have been over complicated.
What is your favourite time of year for food, and why?
Summer is my favourite time of the year, in the summer you can create lighter dishes using really fresh local produce.
Which of your dishes are you most proud of?
My classic bouillabaisse dish, it’s a classic from the south of France and one I love to cook.
How do you come up with new dishes?
I like to brain storm with my team when coming up with new dishes, I find the best dishes are created from experiments and mistakes.
Who was your greatest influence?
My greatest influence was Jany Gleizes, my first ever head chef after catering school, he was my mentor. He was a Michelin star chef and I owe him a great deal, as he taught me to respect the ingredients I cook with.
Tell us three chefs you admire.
Clare Smyth, Marcus Wareing and Pierre Gagnaire.
What is your favourite cookbook?
I have many cookbooks so it is hard to choose! But one I revisit a lot is Larousse Gastronomique.
Who do you think are the chefs to watch over the next few months?
The UK has a lot of up and coming talent, one to watch is Kray Treadwell, I watched him on the great British menu last year and he is a real talent.
What’s been your favourite new restaurant opening of the last year?
My favourite new restaurant is the Farmers Arms in Woolsery.
Renowned Pastry Chef, Cherish Finden Appointed by Pan Pacific London
Newly Appointed Executive Pastry Chef Promises Innovative and Exquisite Pastries at Pan Pacific London.
Pan Pacific London announced the appointment of Cherish Finden as Executive Pastry Chef. This boundary breaking pastry chef, born in Singapore, has over 30 years of international experience and will be responsible for creating the hotel’s entire pastry collection. She takes the role following a stint as Creative Development Chef at an internationally renowned luxurious chocolatier.
Famed for re-defining the art of patisserie, Cherish, currently appearing as a judge on Channel 4’s Bake Off: The Professionals, is recognised as one of the top pastry chefs in the world and will be creating an innovative, imaginative and irresistible menu. In addition, guests can look forward to a ‘slice of Singapore’ on the afternoon tea menu along with traditional favourites, making the offering decadent and intriguing.
Cherish Finden, Executive Pastry Chef at Pan Pacific London says: “I am delighted to be part of the Pan Pacific London team and I look forward to bringing my Singaporean heritage to the pastries that we will create. It will be a celebration of a slice of Singapore in London, a fusion of two of the most vibrant and dynamic cities in the world”.
The appointment sees Cherish’s return to Pan Pacific, with her first professional position being at Pan Pacific Singapore in 1991. In a career that has lasted over thirty years, Cherish can boast heading the pastry offering at some of the world’s most exclusive hotels, including Raffles Hotel Singapore, The Sheraton Tower Singapore, and The Langham London.
Her career has also seen her appear on numerous television shows including as a judge for Channel 4’s Bake Off – The Professionals, MasterChef and James Martin Saturday Kitchen. Cherish was recently honoured to be chosen to present the Gold Standard of The Duke of Edinburgh Awards at Buckingham Palace. She has also been a judge for the Royal Academy of Culinary Arts Annual Awards of Excellence and the Association of Pastry Chefs. In 2015 she was awarded The Macallan Lifetime Achievement Award at the World Gourmet Summit.
For more information on Pan Pacific London, please click here
South Catering Launches Healthy Snack Box Delivery Scheme for Employees Working from Home
South Catering, market-leading provider of high-end, service-led chilled food for the workplace has embraced the need to pivot during uncertain times in launching WellBox, a rather brilliant business idea allowing employers to reward staff working from home with curated boxes of healthy snacks.
The WellBox range of nutritious snack boxes are designed to boost employee morale and energy, provide healthy snacks and improve productivity for individuals working from home. With many companies deferring their workforces’ return to the workplace until the end of the year, an urgent ‘working from home’ employee care package needed to be put in place across the UK and WellBox offers just that.
“Companies across the UK are facing unprecedented challenges without any sort of ‘How-to manual’, we knew we had to move quickly to help employers support their workforce working from home,” said South Catering Director Justin Gilchrist. “Our research has shown us that large employers, especially within the service sector are struggling to maintain a sense of normality during this period of disruption and uncertainty. Our WellBox range of curated snacks and responsibly-sourced coffee are designed to do just that, enabling employers
to stay connected to their teams while providing fuel and healthy sustenance snacks ordinarily available in the workplace. This will offer a sense of business-as-usual in showing them that they are valued, connected and appreciated.”
South Catering (South) was originally launched in 2006 and supplies companies with catering for business meetings and corporate events. With a reputation for utilising technology often off limits to small businesses, South grew to a team of 30 people, eventually beating several pure ecommerce companies to win Online Business of the Year, despite being heavily service based.
With much of their client base now working from home, South took the decision to offer this new service to supply their clients where ever they happened to be.
WellBox serves to deliver a workplace experience that staff will appreciate and love. All companies need to do is to set a budget and employees can quickly and easily directly sign-up to receive their snack boxes, directly to their home address in a contactless transaction, pre-paid by the employer.
Wellbox members can choose from three Work-from-Home sustenance offerings:
WellBox – Refuel
15 Items including a selection of bars, popcorn, snacks, dried fruit and trail mix
WellBox – Sustain
25 items including a selection of bars, popcorn, snacks, crackers, dried fruit, beef jerky, nuts and trail mix
WellBox – Recharge
12 items including a selection of bars, popcorn, snacks and trail mix and a 200g pack or responsibly sourced coffee
All boxes can be customised to accommodate gluten free, Halal, dairy free or vegan dietary requirements.
Purchasing any of the boxes in the range also means that one meal is donated to a vulnerable person in the local community via their charity partners, specifically working to feed the homeless at this difficult time. In addition, employers can give back to the community and ‘forward-pay’ boxes to be donated to their local food bank as part of their budget.
Wellbox is delighted to offer employers a fantastic way to reward their workforce whilst working from home, as well as helping the vulnerable in the local community most affected by Covid-19.
For more information on WellBox, please visit: www.wellboxes.co.uk
Pan Pacific London Appoints Internationally Renowned Executive Chef to its Bow of Executives
Pan Pacific London announced the appointment of Lorraine Sinclair as Executive Chef. Located in London’s new landmark tower, One Bishopsgate Plaza, this multi award-winning chef returns to her home country, following years honing her craft at Sheraton Saigon Hotel & Towers, where she was Director of Culinary Operations for four years.
On joining the hotel, Lorraine will be responsible for the entire food and chef operations. Widely recognised as one of the top female chefs in the world, Lorraine will lead the hotel brigade and will be putting her own stamp on restaurants and menus.
Lorraine Sinclair, Executive Chef at Pan Pacific London says: “I look forward to bringing the elegance of natural flavours respected in Asian cuisines to Pan Pacific London and growing our knowledge of respecting our environment through educating the team on sustainability.”
Her nearly thirty years’ experience in top kitchens in Europe, Asia and the Middle East, has seen Lorraine hold eight Executive Chef positions. She was selected as the first female Executive Chef in a number of different locations including Bahrain, Istanbul and Hong Kong, and most recently in Dubai, in her position at the Fairmont Hotel. While in Hong Kong, two restaurants under Sinclair’s direction were awarded Michelin Stars. She was nominated as a “Les Toques Blanches” Board Member and has published a charity cookbook. This is in addition to her receiving multiple accolades including the BBC Good Food award, Time Out’s Best Steak House and being placed third in Best Restaurants in 2013 by Esquire.
