Anthony Warner somehow managed to complete a Biochemistry Degree at Manchester University before deeply disappointing his parents by deciding that the heat of the professional kitchen was the career for him. After ten years in restaurants, hotels and events-catering he became a development chef in the food manufacturing industry and has spent the last 11 years working on some of the UK’s best-known brands and products.
In 2016, driven by frustration at the clearly unscientific messages being spewed out by a new breed of healthy eating celebrities, he started the Angry Chef blog, intended to appeal to a few similarly frustrated food industry professionals. Despite frequent attempts to alienate his readers, the blog has grown in popularity, forcing a middle-aged man to reluctantly engage with social media. Terrified at the prospect of being described as a ‘food-blogger’, Anthony has tried in vain to keep Angry Chef anonymous, but has sadly failed to do so as newspapers and magazines continue to approach him in the hope he might say something libellous about Jamie Oliver.
Anthony does not have a food philosophy. He is a pretty decent cook, but is not an expert in anything. He is merely curious and determined to get to the truth. He loves food, loves science and is ambivalent about Marmite. He lives in the Nottinghamshire countryside with his wife, daughter and a slightly unbalanced Springer Spaniel. Angry Chef's only agenda is to expose lies and mistruths in the world of food and to occasionally poke fun at pretentious nonsense. All views expressed are my own and not those of any employer.
I can be contacted and will reply where I can. I am happy to engage in debate and also happy to be proved wrong. If anyone feels that Angry Chef has misrepresented facts, I am happy to look at the evidence. Training in cookery and science has taught me that it is OK to admit you are wrong, but only if the evidence is compelling.
A much underrated book, it is a window in to the mind of one of the most important chefs the UK has ever produced. The recipe for triple cooked chips is perhaps the most plagiarised in the history of British cooking.
I blagged my way into professional kitchens and never went to catering college, so a copy of this was always by my side. Explains the basics with thoroughly tested recipes that work and are easy to follow. A better guide for young chefs than Practical Cookery
I started off as a pastry chef and a dog eared copy of that book helped me blag my way through some dark times and appear like I knew what I was doing. It gets rid of a lot of the mystery behind high end patisserie.