The Bertinet Kitchen:

Guest Chefs

Thursday | Friday | Saturday and Sunday

Thursday 19 June

Hywel Jones

Hywel Jones trained under Nico Ladenis and Marco Pierre White before winning his first Michelin star while Head Chef at the Foliage Restaurant at the Mandarin Oriental. Hywel moved to Lucknam Park in January 2004 where he has won a host of accolades and a Michelin star and was recently voted Hotel chef of the Year by The Caterer Magazine.

Lucknam Park, Colerne, Wiltshire
www.lucknampark.co.uk

Michael Caines

Michael Caines is one of Britain's most acclaimed chefs. AA Chef's Chef of the Year in 2007, and awarded an MBE in 2006 for services to the hospitality industry, Michael is an Operational Partner and Director of ABode Hotels and the signature Michael Caines restaurants, in overall charge of all food and beverage operations throughout the fast-growing group. He is also Executive Chef at Gidleigh Park, the acclaimed and prestigious country house hotel on the edge of Dartmoor at Chagford, Devon, where he has earned his reputation – as well as two Michelin stars – serving distinctive modern European cuisine utilising the finest local and regional produce and ingredients.

Gidleigh Park, Chagford, Devon
www.gidleigh.com
www.michaelcaines.com
www.abodehotels.co.uk

Martin Burge

Martin Burge the head chef in charge of both of Whatley Manor's two restaurants – The Dining Room and Le Mazot joined from the position of head chef to John Burton Race at his two Michelin star restaurant in the Landmark Hotel, London. With an outstanding reputation amongst his fellow chefs other experience includes L'Ortolan, Le Manoir aux Quat' Saisons and Pied a Terre. Martin was awarded a Michelin Star in January 2005 for the exceptional cooking served in the Dining Room. He has retained the coveted star in 2008 along with three rosettes.

Whatley Manor, Easton Grey, Malmesbury, Wiltshire
www.whatleymanor.co.uk

Chris Horridge

Chris Horridge arrived at the Bath Priory in June 2005. Within the first 6 months he retained the restaurant's Michelin star, a feat rarely achieved in such a short time and in 2007 he gained promotion in the Good Food Guide as one of the UK's top 40 chefs from over 1200 selected for entry. Chris is pioneering what he terms '3 dimensional cuisine' which is based on presentation, flavour and nutrition with recent restaurant reviews proving that his concept would seem to work. He has just been crowned South West champion in BBC 2's Great British Menu series and is hoping to win through to cook at a dinner hosted by Heston Blumenthal at the Gherkin building.

The Bath Priory, Weston Road
www.thebathpriory.co.uk

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Friday 20 June

Adam Bennett

Adam Bennett has worked both at Simply Simpsons in Kenilworth and Simpsons in Edgbaston for five years. His first job was under the great Anton Mosimann at the Dorchester and he has since spent time at several high profile establishments including Restaurant Guy Lassausaie and Marc Meurin in Bethune, France. Previous accolades for Adam include winning Midlands Chef of the Year in 2005.

Simpsons, Edgbaston, Birmingham
www.simpsonsrestaurant.co.uk

Alan Murchison

Alan Murchison has worked in Michelin starred restaurants for over 16 years (Alan says he started when he was ten!). He spent time at Inverlochy Castle, as Sous Chef to John Burton Race whilst at L'ortolan and over 4 years at Le Manoir aux Quat' Saisons as Raymond Blanc's Senoir Sous Chef before being promoted to Director Ecole de Cuisine. Alan's dishes are based on classical French style and values but with a modern interpretation, typically involving less butter, cream and salt. He is noted for his impeccable and modern style presentation. In April 2007, Alan bought Claude Bosi's highly acclaimed Hibiscus restaurant in Ludlow and after a comprehensive refurbishment re-opened as La Bécasse in July 2007. His first book Food for Thought was published last year.

L'Ortolan, Shinfield
www.lortolan.com
La Becasse, Ludlow, Shropshire
www.labecasse.co.uk

Aaron Patterson

Aaron Patterson is the Michelin starred head chef and director at Hambleton Hall where he has headed the kitchen team since 1992. His food is seasonal including lots of produce from his own kitchen garden and fish from the lake in front of the hotel and always delicious. Prior to Hambleton Hall, Aaron worked at Mosimann's, La Tante Clare and Le Manoir aux Quat' Saisons.

Hambleton Hall, Oakham, Rutland
www.hambletonhall.com

David Colcombe

David Colcombe is one of a team of 3 who opened Opus in 2005 with the aim of sourcing seasonal food and allowing the quality of the ingredients to shine through.

Opus, Cornwall Street, Birmingham
www.opusrestaurant.co.uk

Simon Gueller

Simon Gueller and his wife Rena are the team behind this small renowned restaurant that has been a part of Ilkley for the past 40 years. The modern French classical menu and extensive wine cellar offer food lovers an unforgettable experience. Simon's commitment to the best, freshest ingredients, with an emphasis on local suppliers, farmers and growers, will entice food lovers with favourites such as Roast Scallops with Truffle Oil, and Chocolate Mousse with Red Berries. The restaurant retained its Michelin star in 2008.

The Box Tree, Ilkley, West Yorkshire
www.theboxtree.co.uk

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Saturday 21 June and Sunday 22 June

Simon Shaw

Simon Shaw's early training was in East Yorkshire's best restaurants, augmented by specific training in Patisserie. He moved briefly to the sound and fury of John Burton-Race's kitchen in Reading, before returning north. After a position as the first Head Chef at Leodis, Simon was head hunted to join Harvey Nichols' new store in Leeds as Executive Chef on the 4th Floor. From there, he went on to head up the kitchens at Prism, Harvey Nichols' City of London restaurant and finally the prestigious Knightsbridge store as Head Chef of Fifth Floor. El Gato Negro is his own, a place to showcase his talents to the full.

El Gato Negro Tapas, Sowerby Bridge, West Yorkshire
www.elgatonegrotapas.com

Roy Brett

Roy Brett heads up the team at Dakota Forth Bridge bar & grill which was recently awarded the title of Scottish Hotel Restaurant of the year 2008. The Dakota Grill concept is simple – no compromises: fantastic food using the best local suppliers.

Dakota Forth Bridge, Queensferry, Edinburgh
www.dakotaforthbridge.co.uk

Carina Contini

Carina Contini and her husband Victor are the team behind the buzzy restaurant and bar in the center of Edinburgh. To Carina, good food is more than a pleaseure – it's a labour of love. She believes in taking the freshest most authentic ingredients and adding only a little Italian know-how.

Centotre, George Street, Edinburgh
www.centotre.com

Sean Kelly

Sean Kelly has recently been awarded the prestigious title of Restaurant Chef of the Year 2008 in the Scottish Chef Awards. Sean prides himself on using the finest Scottish ingredients including Ross-shire lamb, scottish brown hare, west coast langoustine and Craighowie partridge.

Abstract, Castle Terrace, Edinburgh
www.abstractrestaurant.com

Mark Rossi

Mark Rossi is ABode Canterbury's dynamic, talented and enthusiastic Executive Chef. Mark came to Canterbury with a glittering CV of experience working in some of the most demanding and finest restaurants in Britain. Before moving to Gidleigh Park to work alongside Michael, he worked under Nico Ladenis at 3-star Michelin Chez Nico at Park Lane and in Bray, where he cooked with the Roux brothers at the famous Waterside Inn. A stint with Phil Howard at the 2-star Michelin The Square in London added to his classical training and knowledge.

Abode, High Street, Canterbury
www.abodehotels.co.uk

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