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Rob Rees MBE |
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Rob Rees MBE is The Cotswold Chef™. He is a highly skilled chef with over 25 years of experience of food and cooking around the globe. The Cotswold Chef’s credentials are amongst the best in the UK. Recent years have brought Rob to cook in embassies and palaces across the world including Australia, America, Singapore, Japan, UAE and Europe. On every occasion he has celebrated the distinctiveness of the modern British cuisine and the delights of regional ingredients, with glowing reviews in most global food and travel magazines. But more importantly his culinary journeys have inspired and enthused thousands of people. Quite simply Rob is one of the best chefs, food experts and entertainers around. |
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www.robrees.com |
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Uma Wylde |
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Uma Wylde known locally as 'The Cotswolds Queen of Posh Nosh' is a cookery writer, teacher and food columnist for Cotswold Essence magazine. Uma is an exceptional cook with 30 years experience. She was the resident chef onboard a private, luxury yacht for three years and worked for Crown Society in London, who catered for the G7 Summit, dinners at No.10 and the Queens official birthday. Uma also ran her own catering business “A la Carte” for 10 years. Each week Uma posts a free recipe on her blog. "MAXIMUM FLAVOUR FOR MINIMUM EFFORT" is her motto. Uma says "If you want fast, fabulous, foolproof recipes that work every time, my blog is for you!" And for anyone who enjoys eating sensational food everyday, Uma also gives cooking master classes specialising in everyday easy gourmet meals from her home in Tetbury. |
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www.umawylde.com |
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Xanthe Clay |
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Xanthe Clay is a talented chef and the main food columnist for The Saturday Telegraph. She travelled widely (in Asia, Arabia and South America) before she became a bookseller specialising in cookery books. In order to put her reading into practice she completed a professional cookery course at Leith's School of Food and Wine before setting up and running the kitchen in Bath's fashionable Raincheck Bar. She also started a freelance catering business during that time but remained with the Raincheck Bar on a part-time basis and in an advisory capacity. In June 1999 she began a popular weekly column in the Daily Telegraph, testing and commenting on readers' recipes. It ran for eight years and inspired It's Raining Plums, a collection of readers' recipes edited and introduced by Xanthe and voted one of the most useful cookbooks of all time by Waitrose Food Monthly. Since then she has had Recipes to Know by Heart and, earlier this year, Ten Minutes to Table published |
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Xanthe Clay Booksigning at the Sunday Market |
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Michael Bedford |
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Michael and his wife Sarah own and run the Chef's Table in Tetbury. They were previously at the Trouble House on the outskirts of Tetbury. Whilst at the Trouble House, Michael was awarded a much coveted Michelin star in recognition of the quality of his food. Before moving to The Trouble House Inn, Michael was Head Chef for Gary Rhodes at City Rhodes and was a protégé of Pierre Koffman at La Tante Claire and Raymond Blanc at Le Manoir aux Quat' Saisons. Michael has a passion for simple, rustic French dishes. This is reflected in the daily lunch menu in the bistro on the first floor of the Chef’s Table where Michael and his chefs cook in an industrialised open kitchen from a short blackboard menu. If you feel inspired after watching the chefs prepare your lunch, you can enrol at Michael’s cookery school so that you can cook some of the dishes with him. Meanwhile on the ground floor deli Michael and Sarah sell a range fresh fish, shellfish, home baked breads, artisan cheeses, and fine store cupboard produce, most of which you’re not likely to find elsewhere in Tetbury and certainly not in a supermarket. |
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www.thechefstable.co.uk |
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Martin Burge |
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Martin is Head Chef at Whatley Manor, an exclusive private hotel in the heart of the Wiltshire countryside. Before moving to Whatley Manor, Martin had been chef to John Burton Race at his two Michelin star restaurant in the Landmark Hotel, London. His other experience includes leading restaurants such as L’Ortolan , Le Manoir aux Quat’ Saisons and Pied a Terre. He has developed an outstanding reputation for the very finest cuisine since the hotel opened in July 2003 and received the “Chef of the Year 2004” award from the Galivanters Guide. Martin has a passion for the quality of ingredients and the importance of personal control in the kitchen is such that everything diners sample at Whatley Manor, from the breads to the pastries and chocolates, has been prepared in the hotel by his brigade of chefs. In addition, where possible, Martin chooses locally sourced ingredients such as his starter of Cotswold freshwater crayfish poached in a court bouillon served with lobster mousse and shellfish cappuccino. |
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www.whatleymanor.com |
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