Chefs 2017-08-24T22:07:07+00:00
Candice Brown
Sunday 3rd September

Candice Brown is the winner of The Great British Bake Off 2016.

Born in North London, Candice grew up in the pubs that her parents ran – and that she famously immortalized in gingerbread for her most talked about showstopper – always chipping in when needed, be it pulling pints or mopping floors.

Taught to bake by her beloved Nan, Candice strives to emulate her bakes, often referring to her treasured recipe book and hand-written notes.
Candice loves everything vintage and her sense of style captured people’s attention on set. This, coupled with her passion for sumptuous, decadent food that you want to dive into is what really sets her apart.

With her degree in Sport, PE and Community Studies, Candice was a secondary school teacher when she applied for GBBO and managed to juggle planning her fabulous bakes and filming the show with teaching lively teenagers. Candice is currently taking a break from teaching to explore new adventures in flour.

Since her victory, she has been extremely busy with a fabulously diverse range of projects. She was recently announced as The Sunday Times’ new columnist, has baked on This Morning and Christmas Kitchen and appeared as a panellist on Loose Women. She has worked with PayPal on a charity campaign, been featured in Hello magazine and tested lipsticks for Heat magazine. She has also taken part in live baking demos at The Cake and Bake show and Foodies Festival.

2017 is shaping up to be equally busy for Candice with new television projects in the pipeline, food festival appearance up and down the country and plenty of new recipe ideas.

In her spare time, you will find her walking her beloved pug Dennis with boyfriend Liam, in the stands at Tottenham or the rugby with her dad or settling down to a great big Sunday roast with her family.

Katy Ashworth
Friday 1st September

Katy Ashworth is a very well-known and loved face to thousands of children and their families across the UK and the rest of the world.

Her connection with younger generations has given birth to her successful career in children’s television presenting, live entertaining and storytelling. She is best known presenting on the BAFTA-award winning TV channel CBeebies, on which she presents one of the channel’s flagship series ‘I Can Cook’. The show encourages children under the age of six to get cooking and learn where their food comes from. Katy encourages the children on screen through music, general silliness and imagination.

She has also become known over the last six years for her daily appearances presenting the links between the shows in the CBeebies house, a role which sees Katy doing anything from being a dancing lobster to reading a calm bedtime story dressed as a fairy.

Katy has also appeared on various other CBeebies shows including Justin’s house, the CBeebies pantomimes and the CBeebies prom. Other TV appearances include Blue Peter and Celebrity Mastermind.

Clover Hutson

One of the country’s top cookery masterclass chef, award winning food stylists and presenter.

Delivering culinary demonstrations nationwide, she brings her flair with food and recipe expertise to budding chefs time and again.

Experience her unique and entertaining demonstrations and your cooking genius will be well and truly inspired. Also an award winning food stylist she works on many large TV adverts, branding, cookery books and is the food stylist to the food porn awards.

Specialising in accessible, easy and healthy “try at home” recipes that she designs around the whole family being involved and enjoying.

As a mum of two, she believes passionately in home cooked family eating and get togethers. some of the best times can be spent round the table. She is also the owner of Thomas Kitten Cookery, the hugely popular children’s cookery classes and party company based in Harrogate.

Inspiring little budding chefs!

Claire Bassano
SUNDAY 3rd September

A trained chef, Claire is the chosen home economist of some of the most recognisable and respected names in food and for some of the biggest shows on tv; She has worked extensively with Gordon Ramsay, Simon Rimmer, Paul Hollywood and the Hairy Bikers to name a few.

She has worked on a number of best-selling books completing recipe development, testing cooking and styling. Books she has contributed to include Paul Hollywood’s Pies & Puds, British Baking and Weekend Baker. She is currently working on his latest book, due out later this year.

Claire also consults with a number of food brands including Tesco and has worked on development for Paul Hollywood’s product range.

Claire is a keen cyclist and combines her love of baking and bikes in her Instagram feed Bikes & Bakes (@bikes_bakes).

Shane Guildford
South Cheshire College Academy Restaurant.

An inspirational and award-winning chef and lecturer, Shane has worked at and run a range of establishments across Shropshire and Cheshire. Specialising in cooking local produce with a modern twist, his first head chef position was when he was aged just 23.

“I am extremely passionate about my career and achievements in the hospitality sector as an award winning chef with over 25 years of experience that I enjoy sharing with my learners and my team. I am excited about the direction and vision of the department and I believe that I am an integral part of the team. I am a consistent grade 1 with meticulous organisational skills and a dynamic, vibrant and innovative teaching approach on courses of all levels.”

Now an educational leading ambassador in the use of Educational technology and experience to teach the latest generation of trainee chefs, he is just as passionate in the classroom as he is in the kitchen. He instils that same passion, work ethic and attitude into today’s modern learner.

James Sherwin
Wild Shropshire

James Sherwin is the chef behind the Wild Shropshire concept: a series of pop-up restaurants based on the ethos of local produce and foraging; a pop-up idea that looks to make the most of all the countryside, not just the bits that grow behind fences.

Wild Shropshire doesn’t just pay lip service to the idea of being local, it is at the heart of every part of every dish.

Wild Shropshire is more than a connection to Shropshire’s rural character. It’s a connection to the land’s deep, rich history. As such, it offers an innovating and immersive approach to food, locality and seasonality.

Penny Zako

Penny Zako is a passionate supporter of our British food industry.

Since winning Britain’s best starter dish on ITV’s Britain’s best dish in 2011, her involvement in the world of cooking has rocketed. She is now a well renowned food writer and restaurant critic; known as the “Aga Queen” columnist in the popular ‘My Shrewsbury’ magazine. As well as writing about food and food producers, Penny develops her own recipes and travels the country teaching people of all ages how to cook. At Eckington Manor Aga cookery school Penny runs hands-on courses for Aga enthusiast every month.

“If you already own an Aga, I guarantee Penny could teach you something you didn’t know” House and Garden magazine – June 2016

Her prize possession is her 3 oven Aga nicknamed Aggie, on whom Penny spends many pleasurable hours perfecting her recipes.

Graham Tinsley Mbe
Executive Head Chef at Carden Park Hotel

Graham is the Executive Chef at the renowned Carden Park Hotel, Spa and Golf Resort in Cheshire, and heads up the North Wales Culinary Guild. He is always popular with our audiences and returns to the festival this year to showcase his culinary expertise.

Graham’s career as a chef began at the Midland Hotel in Manchester working under the guidance of renowned chef Gilbert Lefevre. After completing his apprenticeship and winning numerous culinary competition medals he furthered his knowledge at the five star Atlantis Sheraton in Zurich, Switzerland. Graham returned to England to work under Anton Mosimann at the prestigious Dorchester Hotel in London and later joined De Vere Hotels where he was selected to help develop and open St. David’s Park Hotel in Ewloe.

In 2006 Graham was awarded an MBE from the Queen for his services to the Welsh food industry. In the same year he received the Chairman’s Special Award from the Welsh Culinary Association in recognition of his contribution to the Hospitality Industry and Culinary Arts in Wales. 

Zalena Vandrewala
Rose Petals and Rice

Rose Petals and Rice was born out of the joy of feeding people. I first started cooking by my Mother’s side at 9 years old. Starting with the basics, making a faultless cup of tea was first on the list, followed by learning how to slice onions as thinly as possible– a skill every Indian worth their salt aspires to perfect!!

A love of all things food was born and in particular, a love of cooking the food I grew up eating from the culture I was born into – Parsi. The Parsi’s originated from Persia and then migrated to Northern India many years ago. Parsi food stays very much true to its original Persian roots but draws heavily on Northern Indian influence combining middle Eastern and Indian flavours to make beautifully tasting dishes.

Using traditional spices and quality ingredients, learn how to make popular street foods such as batata vada and samosas and even….a lamb Dhansak. My passion is to show you the real taste of Indian food – I promise you won’t have tasted anything like this before!!!

Jonathan Berry
Combermere Arms – Sous Chef

Johnny first walked through the doors of the Combermere in 2005 as a KP. He has since taken the plunge and donned his whites with great success. Every summer Brunning and Price run a competition across all of our pubs to crown creators of the best dishes. Each pub enters a Junior Chef and Front of House partnership to represent them in our company wide competition to develop the best starter, light bite, main and pudding. In 2009 Johnny won this competition with his now very popular creation of a Salted Cod Scotch Egg. This spurred Johnny onto many more creations as the Combermere’s menu is ever changing incorporating new ideas and fresh ingredients at their seasonal best.

Johnny spent his training years splitting his time between the pub here and the South Cheshire college establishing his NVQ in catering, the true foundation of any aspiring chef. His roots may be firmly grounded in the pub trade but he still found time to rub shoulders with the best in London, spending time honing his trade under Mark Hix at the Ivy in London. Despite these heights, the Combermere knew we had to fight to keep him and it has proved well worth it as he has risen through the ranks to Sous Chef. In the busy pub environment, Johnny thrives on the challenge of busy service but his position allows him to spend his time inventing, creating and experimenting with new dishes; the real love of any chef.

Luke Hassall
Combermere Arms – Chef de Partie

Luke joined us here at the Combermere around five months ago so he is a relatively new member of the kitchen team. A lovely local lad who went to Malbank School and soon discovered his love of cooking from an early age. Luke joined our kitchen team to gain more knowledge about food and has always admired the Brunning and Price ethos of cooking with fresh ingredients to a standard that is consistently good and admired.