Chefs 2015

Andrew Fairlie

AfairlieHe was born in Perth. At fifteen he began his training in Perth under Chef Keith Podmore.
Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony. This profoundly influenced his culinary approach. After subsequent years in top Paris kitchens he returned with his family to the UK, eventually coming home to Perthshire in 2001 to open his eponymous restaurant at the Gleneagles Hotel and Resort.
In January 2006 Restaurant Andrew Fairlie became one of only eleven restaurants in the UK to be awarded two Michelin stars, and was voted one of the world's top ten 'Greatest Hotel Restaurants' by US Hotel magazine. In the same year, Andrew was voted AA Chef's Chef of the Year. 
Having trained in the southwest of France, Andrew oversees a menu that blends the best in French and Scottish cooking, with an emphasis on outstanding ingredients from the Parisian markets and fine suppliers closer to home.
Andrew Fairlie is one of this country’s most celebrated chefs and with two Michelin stars his exquisite restaurant is a sumptuous setting for a meal that will live long in the memory. In 2002, Hotels Magazine voted Restaurant Andrew Fairlie one of the world's top ten hotel restaurants.  In the same year he became the inaugural Scottish Chef of the Year. 
During the G8 Summit 2005 he cooked for Her Majesty the Queen and 44 of the world’s leaders. In 2006, he was AA Chef’s Chef of the Year. He was named a Relais & Chateaux Grand Chef du Monde in 2011, one of just seven in the UK. In 2012 Restaurant Andrew Fairlie topped the Sunday Times Food List of the top 100 UK restaurants.
Trained in the southwest of France, Andrew oversees a menu that blends the best in French and Scottish cooking, with an emphasis on outstanding ingredients from the Parisian markets and fine suppliers closer to home.

Angela Hartnett

Angela-Hartnets300Born in Britain, Angela’s passion for food was instilled in her from a young age by her Italian grandmother and mother. Time spent in the kitchens at Aubergine, Zafferano, L’Oranger and Petrus only furthered this enthusiasm, and she became Head Chef at Petrus within seven short months, helping the restaurant to achieve a Michelin star.

Going on to launch Amaryllis in Scotland; Gordon Ramsay’s Verre in Dubai; MENU and The Grill Room at The Connaught; Angela has since opened her own Michelin-starred restaurant, Murano in Mayfair, where she is Chef Proprietor.

In February 2013 Angela joined forces with Luke Holder, Limewood’s head chef, to create a brand new restaurant “Hartnett Holder & Co” at the much celebrated New Forest Hotel.

In September 2013 she launched Merchants Tavern in Shoreditch, in collaboration with Head Chef Neil Borthwick, and Canteen founders, Dominic Lake and Patrick Clayton-Malone; and in November of that year she opened Café Murano, where she is Proprietor with Sam Williams as Head Chef.

In June 2015 Angela opened her second Café Murano in Tavistock Street, Covent Garden.

Angela has made numerous TV appearances including Great British Menu, guest judging on The Taste and guest presenting Saturday Kitchen.

She has two cookbooks to her name, Cucina (2007) and Angela’s Kitchen (2011), both published by Ebury.

April Partridge

April-Partridge-300April Lily Partridge began her career at the age of 16 as a Saturday girl at The Ivy shortly after competing in the Rotary Young Chef competition where she met head judge Gary Lee (Executive Chef at The Ivy). After her daysprize at the ivy she was offered a Saturday job which she did alongside her studies at 6th form. However after one year at sixth form studying Art, Graphic Design and photography she soon realised that her heart was in the kitchen and at the age of 17 decided to turn all her efforts into becoming a professional chef.

April was offered a professional chef scholarship under Caprice Holdings with the Ivy for 2 years where she was given the opportunity to work her way around the different sections of the kitchen from Salads to the grill. It was under the guidance of mentor Gary Lee that she was also able to take part in many food demonstrations and events outside of  the Ivy such as Foodies Festival, Taste Festival, cooking for Sir Terry Wogan for BBC Children in Need and cooking on the London Eye for charity.

April graduated from Westminster Kingsway College with a Distinction and Scholarship Student of the Year. She was also the inaugural winner of  Hotelympia's Hot Talent Award in 2012. April left the Ivy at the age of 19 to work at 34 in Mayfair where she stayed for 10 months before moving to the Private Members Club at The Ivy where she stayed for a year and a half. During her time there she won the "Craft Guild of Chefs Young Chef Award" in 2013 and "The Observer Food Monthly Young Chef of the Year" in 2014. Alongside her work she was heavily involved in helping the Springboard Charity with their Big Conversations ( a 3 Year initiative aimed to encourage hospitality companies to introduce structured work placements and apprenticeships for unemployed young people aged 18-24), did demos and mentored younger chefs in the resteraunt as well as competing in the Young National Chef of The Year in 2013/2014 where she made the finals both times.

April left the Caprice holdings group at the end of November in 2014 and decided she wanted to travel the world and broaden her knowledge of food with her savings. From January-July she traveled around the world alongside doing Various Stages ( The Hand and Flowers, The Ledbury, No6, Alyn Williams at the Westbury, The Clove Club, The Typing Room, Flourish Bakery, Cumbrian Speciality Meats..) . She attended the Parabere Forum (in Bilbao,Spain) where was was a speaker amongst some of the most influential women in the industry. The forum was all about changing the vision of Gastonomy with Women's Vision.

One of the driving forces behind April is her determination to inspire more young people to get into the industry. Her involvement in demos at schools and talks to young people are testimont to this. Her participation with Gary Lee in the Government supported "Inspire the Future" initiative on 2012 is exactly the kind of interaction with young people that fires her enthusiasm.

April is soon to start her new job at the Clove Club in Shoreditch on August 10th where she hopes to really build her knowledge and skill before trying to tackle New York.

Clare Smyth

Clare-Smyth-300Clare Smyth MBE (born 1978) is an Northern Irish chef who is Chef Patron at Restaurant Gordon Ramsay. She became the first female British chef to hold and retain three Michelin stars. Before returning to London in 2007 as Head Chef for Restaurant Gordon Ramsay Clare worked at Le Louis XV by Alain Ducasse in Monaco.
Smyth grew up on a farm in County Antrim. She was the youngest of three children to her father William, a farmer, and mother Doreen, who worked as a waitress at a local restaurant.
At the age of fifteen, Smyth held a job over a holiday period at a local restaurant, inspiring her to become a chef. Clare left school at sixteen to study catering at Highbury College in Portsmouth, Hampshire
While at culinary college, she served an apprenticeship at Grayshott Hall, Surrey,. She left that post to work full-time at Terrance Conran's restaurant at Michelin House, London. She followed this with a six-month period in Australia to work for a catering company, and on her return to the UK she staged at a variety of restaurants including The Waterside Inn and Gidleigh Park. She worked at the restaurant of the St Enodoc Hotel in Rock, Cornwall, first as sous chef and then afterwards as head chef. While there she won the title of Young Cornish Fish Chef of the Year.
In 2002 Gordon Ramsay offered her a post at Restaurant Gordon Ramsay.
She went to do a stage at The French Laundry in California and Per Se in New York to gain experience in 2004. In 2007 she was announced as the new head chef of the restaurant, becoming the first female chef in the United Kingdom to run a restaurant with three Michelin stars. Of 121 Michelin starred restaurants worldwide, at the time of her appointment only seven had female head chefs. She had left Ramsay's restaurant to work for a year and a half in Alain Ducasse's Le Louis XV restaurant in Monaco, before returning once more to the UK to run the Chelsea based restaurant. She took over from Zanoni, who was heading to Versailles to open a new Gordon Ramsay restaurant.
Smyth was appointed Member of the Order of the British Empire (MBE) in the 2013 Birthday Honours for services to the hospitality industry.

James 'Jockie' Petrie

James-PetrieJocky is widely regarded as one of the UK's most innovative, imaginative and creative development and pastry chefs.
James is widely recognised for his former role as Head of Creative Development of the multi award winning 3 Michelin starred restaurant The Fat Duck, as well as his work alongside Heston Blumenthal researching and creating dishes that have received global critical acclaim. He has just completed a specially created year long post as Head of Development at 2 Michelin star and award winning London restaurant The Ledbury.
James began his career as a pot washer in Oban, soon utilising his flair and love for cooking as his means to explore the world beyond the boundaries of his small native Highland village.  After a brief time of study at Perth College, he began working at Kinnaird House Hotel, where he was made Head of Pastry within 6 months. He later moved to Head of Pastry at Hambleton Hall before joining the pastry team at the world renound The Inn at Little Washington, Virginia USA. In 2001 James joined The Fat Duck where again he quickly rose to head pastry chef role, during which time the restaurant achieved a third Michelin star and was voted The Best Restaurant in the World. In 2009 James was appointed Head of Development of The Fat Duck Experimental Kitchen, which also included heavy involvement in the development of dishes for all of Heston's restaurants and brands, including 2 Michelin star restaurant Dinner in central London.
James has contributed to many publications including In Search of Perfection, The Big Fat Duck Cook Book, Patisserie and Dessert Magazine, In The Mix, Where Chefs Eat. He has given demos around the world, most recently at The Restaurant Show, London and Identitá Golose, Milan, He is a well known face on British television, appearing on Fantastical Feasts, Mission Impossible, The One Show, and as both featured mentor and regular guest judge on BBC Masterchef. International appearances include Top chef Finland and Masterchef Australia and as the UK representative judge at World Chocolate Masters Final. James is a regular panel member on BBC Radio 4's Kitchen Cabinet presented by Jay Rayner.

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