The Chefs

The chefs that have given their time and knowledge in the writing of this book have decades of experience across the whole spectrum of hospitality.

The point was to get advice and recipes from chefs from all sorts of backgrounds: Michelin, hotels, pubs, contract and public sector catering, hospital caterers, restaurants and chef lecturers.

No one chef journey is the same and we wanted to show how very different chefs crafted their trade over the course of a career or how they got started. From a recipe point of view it was important to find recipe examples that emphasised the technical over the cheffy.