The UK is privileged to enjoy a wide variety of talented cooks and new artisans are emerging each year. With the advent of cookery competitions, people with a genuine interest in the preparation of food are encouraged to participate at a national level. Some go on to cultivate their hobby into a career whilst others are happy to just impress their friends and family at home.
Paul Ainsworth spent 3 years under the roof of Rhodes in the Square, Chef Gary Rhodes’ restaurant. He then moved on to work within Gordon Ramsay’s organisation. In 2006 he took the plunge and opened ‘Number 6’ with the assistance of 2 friends in Padstow. He will surprise and delight his patrons with traditional British flavours such as coffee-flavoured crème brulee and doughnuts with a cinnamon sugar topping, and regularly appears on The Great British Menu programme.
One of UK’s most successful chefs is Shaun Hill. His career was born in 1966 in Islington whilst working for Robert Carrier. From there he moved on to The Capital Hotel in Knightsbridge with Brian Turner. He was awarded a Michelin star for Gidleigh Park in Devon for his contribution to the concept of modern British fare; local seasonal produce expertly blended with off-shore ingredients. He attracted fame in Shropshire from 1994 to 2005 with his Michelin-starred restaurant in Ludlow, rated 14th best establishment in the world. Calf’s sweetbread with potato and olive cake was just one of his legendary dishes. He presently maintains a Michelin star at The Walnut Tree and continues his sideline of writing cookery books.
Chef Richard Sim has taken on two days a week at the Newcastle Falcons Rugby Club as well as running his company. ‘Six at Baltic’ and Garden Kitchen at Eldon Garden keep him and head Chef Adam Hegarty busy. He also caters for the rich and famous but is very discreet about naming his clientele. The shooting season sees him preparing elevenses and lunches with such delectable ingredients such as truffles, Iberico ham and Lindisfarne oysters. With many exciting places to eat in Newcastle one may be forgiven for prevaricating when it comes to choosing one of these gastronomic heavens.
Last but not least is Michael Caines. After winning student of the year at Exeter Catering College 25 years ago, he collected 2 Michelin stars and an MBE amongst other accolades. His restaurant in Devon was named best in the country for 2 consecutive years. Michael’s claim to culinary fame here is his unique eight-course menu. His dedication to his job has served him well over the years and has assisted in helping him recover after he lost his arm in a road accident. 2 weeks after this unhappy incident, he was back at work, and his prosthetic replacement has not minimised his work ethic. As well as keeping a firm eye on his businesses, ABode Hotels and Michael Caines Restaurants, he is Executive Chef at Gidleigh Park in Dartmoor and has served there since 1994 as well as taking up the position as Executive Chef at the Bath Priory, Gidleigh Park’s sister establishment, in 2009. He attributes his success to team-work and local ingredients such as Dartmoor lamb, Brixham scallops and beetroot from the kitchen garden.
Bruce Giles writes for a digital marketing agency. This article has been commissioned by a client of said agency. This article is not designed to promote, but should be considered professional content.
