SATURDAY KITCHEN RECIPES 10 Aug 2024
Thomasina Miers
Thomasina Miers, OBE, born in February 1976, is a renowned English chef, author, and television presenter. She gained fame as the winner of BBC’s MasterChef in 2005 and co-founded the popular Mexican restaurant chain Wahaca. She is also an advocate for sustainable food practices and has authored several cookbooks, including Meat-Free Mexican
Theo Randall
Theo is a renowned English chef born in 1967, celebrated for his expertise in Italian cuisine. He gained prominence as head chef at The River Café, where he earned a Michelin star. Currently, he runs Theo Randall at the InterContinental in London, offering seasonal, rustic Italian dishes inspired by his travels in Italy.
Julie Lin
Julie Lin is a prominent chef and restaurateur based in the UK, known for her innovative approach to Malaysian cuisine. She gained recognition for her restaurant Mambow, celebrated for its modern interpretations of traditional dishes. Julie has contributed to the culinary scene with her passion for authentic flavours and creative presentations.
Andi Oliver
Andrea “Andi” Oliver is a British chef, television and radio broadcaster, and former singer. Known for her role on the BBC’s Great British Menu, she also authored The Pepperpot Diaries in 2023. With a diverse career blending food and music, Andi celebrates her Caribbean heritage through her culinary work
Georgina Hayden
Georgina Hayden is a North London-based cook, food writer, and stylist known for her vibrant Mediterranean recipes. She has contributed to notable publications like The Telegraph and Delicious Magazine, winning the Fortnum & Mason Best Cookery Writer Award. Her cookbooks include Stirring Slowly and Nistisima, a Sunday Times bestseller celebrated for its vegan Mediterranean dishes
Gregory Marchand
Gregory Marchand, known as “Frenchie,” is a celebrated chef and owner of the renowned Frenchie restaurants in Paris and London. A protégé of Jamie Oliver, he gained acclaim for his innovative bistro cuisine, blending French tradition with modern influences. Marchand’s culinary journey reflects resilience and creativity, shaping the contemporary dining scene.
