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MEET THE CHEFS

ADAM BENNETT

With an exemplary eye for modern British cuisine, Adam Bennett’s talent, passion and dedication to his craft is beginning to win him the accolades he rightfully deserves.

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ADAM BYATT

Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking, designed to showcase the very best local produce

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ALYN WILLIAMS

Alyn Williams had already established himself as a chef capable of cooking at the highest levels of British cuisine, and he is now quickly building a reputation as the architect of one of London’s most exciting tasting menus.

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ANDY MCLEISH

Andy McLeish cooks with confidence and aplomb, creating innovative, often robust dishes that do not rely on overtly fancy touches or tricks to impress. Seasonality and provenance are the key pillars of his cooking style.

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JOHN RELIHAN

Kerry-born John Relihan currently holds the title of Ireland’s food champion. He lives between London and Cork, having opened his own restaurant Holy Smoke in Cork in 2016. Self-described “chef of fire and slow food.”

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LUKE TIPPING

Since developing a taste for high-end cooking in his early twenties, Luke Tipping has established himself as one of the UKs most exciting chefs. Currently head chef at Simpsons restaurant, he descibres his style as ‘very natural, very seasonal and free flowing.’

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PASCAL AUSSIGNAC

Pascal Aussignac’s name is synonymous with “la cuisine de Gascogne”. With a Michelin star and a host of French restaurants in his stable, Aussignac’s understanding – and reworking – of Gascony’s fare is unsurpassed.

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PAUL FOSTER

From the industrial reaches of Coventry to the rural Bishops Tachbrook – by way of California – Paul Foster has made a name for himself cooking well executed food with a focus on taste.

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PAUL WELBURN

Paul Welburn has trained with some of the best chefs in Britain, even while he was still at college. He already has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1. Cooking gently nostalgic British dishes with a modern twists, his career has already spanned top London restaurants, taking him a long way from his Scarborough roots.

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RUSSELL BATEMAN

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of his own kitchen, he executes beautiful, bold plates using ingredients from the restaurant’s walled garden.

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SHAY COOPER

Shay Cooper’s cooking style favours subtle sophistication over over-complicated ostentation. Instead, high quality, seasonal ingredients are prepared in such a in such a way that carefully highlights their glorious textures and flavours.

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TONY FLEMING

A straight-talking and lively character, Tony Fleming believes that it has “never been so exciting to be a chef”. His own style is remarkably restrained and uncluttered with prime ingredients showcased in all their natural glory.

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