Graham Garrett is owner and chef of The West House at Biddenden in Kent.  After working for Nico Ladenis & Richard Corrigan, Graham opened The West House in 2002 and won a Michelin star just two years later, which he has now retained for twelve consecutive years. In addition to the West House, Graham provides menu design consultancy to hotel chains and travel companies. In late 2013, Graham installed an Evogro unit and after a year of living with it, he had the following to say:     “For me, flavour is paramount, and I have not generally been a fan of

Claridge’s in Mayfair is one of the most iconic hotels in the world. Founded in 1812, the hotel was remodelled in the 1920s in its distinctive Art Deco style. Glamorous and sophisticated, the hotel has long been a favourite of royalty, heads of state and Hollywood stars. The kitchen at Claridge’s is open 24 hours a day, 365 days a year. Including the ballroom and eight other event venues. Famed for its afternoon teas, Claridge’s serves more than 1,000 covers on an average day. In charge of this operation and managing a team of fifty-three staff is Executive Chef, Martyn

Michelin Star chef Michael Wignall started his professional career in earnest at Broughton Park, under Paul Heathcote, moving with him to his eponymous restaurant in Longbridge, Preston, followed by a spell working with John Burton Race at L’Ortolan. Following this he headed up The Old Beams in Staffordshire, Waldo’s Restaurant in the Cliveden Hotel, Michael’s Nook and the Burlington Restaurant at The Devonshire Arms, earning or retaining a Michelin star at each. In 2007 Michael began at The Latymer at Pennyhill Park and in 2009 was awarded the restaurant’s first Michelin star, with the second Michelin star being awarded in

TRUEFoods is renowned for producing the highest quality stocks, sauces, jus, pates, terrines and pies that deliver consistently on flavour while using natural ingredients without compromise. TRUEfoods has earned a place on the menus of Michelin-starred chefs in restaurants and hotels across the country, and you can find their products on the shelves in Fortnum & Mason, Selfridges & Co. and Waitrose under the Heston from Waitrose brand. Mitch Mitchell started TRUEfoods in 2007 and has led the business from strength to strength. With over 40 years of experience within the foodservice industry, Mitch is passionate about the industry and

Having spent much of his childhood holidays in his native Italy, Peter Fiori’s culinary style is underpinned by the traditional Italian ethos: use good quality, seasonal products to create simple, flavourful classic dishes which stand the test of time. “I spent a lot of time helping to grow our own produce, helped mum make pasta, bread, polenta, all by hand. It’s the foundation of my love affair with food… I was destined to work in the food industry.” In 2002 he accepted the position of Head Chef to Coutts bank, renowned for its focus on client service and excellence. Peter saw