Local Chefs 2018-08-15T08:52:54+00:00

31st August, 1st & 2nd September 2018

James Sherwin

WILD SHROPSHIRE RESTAURANT
Wild shropshire restaurant serves a multi-course surprise tasting menu based on, “Shropshire Terroir” . What initially started as a year long project to look at the flavours of Shropshire has grown into a full time restaurant.
Chef James Sherwin works with his own allotment, forages ingredients and works with local farmers and artisans to bring the diner an immersive and unique taste of Shropshire.
https://www.jamesinaspace.com/

Richard Platt

I joined Brunning and price in 2010 and have spent the last 8 years at the Hand and trumpet, 4 as a sous chef and The last 4 as Head chef.
Before my life at B and P I spent 2 years working at The restaurant bar and grill in Alderley Edge and 4 years running the kitchens of Piccolino’s in Hale and knutsford.
My most memorable meals have been at The Waterside Inn in Bray where we got to meet Alain Roux and The Fat Duck where the ‘black forest gateaux’ was simply unbelievable!
http://www.brunningandprice.co.uk/hand/

Krystian Jurek

Krystian is the Head Chef at The Thatch Inn and has worked there for nearly 12 months. During that time, he has transformed the menu, with something for everyone to enjoy. Krystian began his career at Crewe Hall and worked his way up from Kitchen Porter to Sous Chef. The Thatch Inn is his first Head Chef post – The Thatch Inn has been nominated for Cheshire Life Dining Pub of the Year 2018 so he’s definitely doing a fabulous job!
Krystian has his own allotment where he likes to grow his own vegetables, herbs and fruits. He particularly enjoys preserving, picking and fermenting what he grows on his allotment. He’s passionate about using The Thatch Inn’s own herb garden and you can often see him in there from the restaurant.
Krystain likes doing simple food right. He uses local suppliers wherever possible and enjoys using seasonal products to enhance his dishes, with the occasional use of exotic or unusual ingredients! His overriding style is to create a classic flavour combination with a modern interpretation.
Brad
https://www.thethatchnantwich.co.uk/

Brad

Brad is the owner of The Thatch Inn, alongside his wife Suzanne. Brads training began at Warrington Collegiate where he quickly developed his passion for food and service. During his time at college he worked at 1539, the restaurant at Chester Racecourse. Upon leaving college, Brad moved to the Lake District where he started his first job as Commis Chef. He worked his way up at The Masons Arms from Commis Chef to Sous Chef. Whilst there The Masons Arms won several awards, including Lancashire/Cumbria Life Dining Pub of the Year.
Brad is passionate about doing simple food right, very much like our Head Chef Krystian. They share a similar ethos towards cooking – to create a classic flavour combination with a modern interpretation. He loves working with local suppliers to develop fantastic dishes with the menu and has a strong passion for working with seasonal food.
My most memorable meals have been at The Waterside Inn in Bray where we got to meet Alain Roux and The Fat Duck where the ‘black forest gateaux’ was simply unbelievable!
Brads dream has always been to own his own pub, which has now been made possible with The Thatch Inn, Faddiley.
https://www.thethatchnantwich.co.uk/

Ben Keay

At the age of 25 and having been in unfulfilling jobs I decided to change my career completely and become a chef. It was a difficult adjustment but also the best decision I’ve ever made. In the years since I have worked my way up in various kitchens and am now the Head Chef at The Black Lion in Nantwich. In 2014 I appeared on Masterchef: The Professionals which was a tough but exciting learning curve. I simply enjoy cooking food that makes people happy!
http://www.blacklion-nantwich.co.uk/

Daniel Hunter

Daniel began to work as a professional chef in 1992 travelling around the country, including Carlton Towers in London. Dan completed his qualifications in professional cookery at level 3 and then later worked at three Rosette Country House Hotel in North Wales where he was the executive chef for 5 years. In 2001, Dan joined the Hospitality team at Yale College as a professional chef, training and mentoring learners alongside fulltime Chef commitments.
Daniel joined fulltime education in 2008 where he was a lecturer in Hospitality at Yale College including responsibilities of commercial activities within his teaching role.
Daniel joined South Cheshire College in 2016 as a grade 1 lecturer in Hospitality and was an integral part of the Academy restaurant to ensure they received 2AA rosettes, food and beverage centre of excellence and AA college restaurant of the year for UK 2017.
He is passionate about the service sector, was recently employed as Assistant Director for Hair, Beauty, Hospitality and Retail Operations.
https://www.ccsw.ac.uk/the-college/open-to-the-public/academy/

Matthew Piggott

Hi my name is Matthew Piggott head chef of residence restaurant bar and grill which I have been for ten years.
Skilled in menu changes and working with fresh and seasonal ingredients . Learned my trade at South Cheshire collage where I passed my Nvq level 1 2 3.
Been in the industry for 17 years and I am still learning every day!Cooking is my passion”
https://www.residence.uk.com/

Sarit Packet & Itamar Srulovich

A tiny diner serving traditional, homey Middle Eastern fair in London’s Fitzrovia set up & run by Sarit, Itamar and the most amazing team. Since opening we have published a cookbook that tells about setting up the restaurant and a baking book that tells about our daily routines at work. We have opened a little deli called Honey & Spice and a big Grill house called Honey & Smoke, both in the neighborhood, and we write a weekly column for the FT weekend magazine. Our latest book ‘At home’ is all about the food we cook in our own kitchen and our life outside of work, whatever there is of it.
https://honeyandco.co.uk/

RAF Chefs

RAF chef demonstration

Rob Reynolds

have always enjoyed cooking – and I like the challenge of feeding lots of people. Since retiring, I’ve had the time to try out new recipes and expand what I can do. During meals, I’ve noticed how often people ask what ingredients are in the dish they’re eating, and the interest they show in how it’s made and whether they could make it themselves. The idea behind the nantwich-supper-club is to offer an informal setting where people are encouraged to be curious about cooking and eating, as well as to provide food which will inspire such curiosity. I don’t anticipate that diners will talk ferociously about food all the time but the subject is likely to be a common interest amongst those who come to meals.
http://www.nantwich-supper-club.co.uk

Cleo and Kitty Sadler

Demonstration with Cleo and Kitty from Snugurys
http://www.snugburys.co.uk/