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Kirk then went on to work at other leading Michelin-starred restaurants including The French Laundry, Restaurant Sat Bains, Sydney’s The Quay and The Square under Phil Howard. With his Michelin training under his belt, in 2016 Kirk was diagnosed with Lyme disease, which led him to overhaul his lifestyle and explore a plant-based diet. After discovering that removing meat, gluten, refined sugar and dairy reduced the intensity of his symptoms, he created his own ethos for his plant- based restaurant, Plates, in London, with his sister managing front of house.
Darlington-born 25-year old Ruth was a finalist in last year’s competition cooking the amuse bouche; this time she is hoping to go one better and become the first woman to cook at two Banquets. She’s won a plethora of awards and as the first woman to win the Young Chef of the Year Award in 2017, she prides herself on staying calm under pressure. Our Chefs can cater for all different types of dietary requirements at no extra cost such as vegetarians, vegans, gluten free and various allergies. After training under acclaimed chef and fellow kiwi Simon Gault, Jude spent many years working in London at a number of top restaurants. His last position was with Antony Worrall Thompson – it was there he met his late wife Jane and together they decided to make the move to Cornwall. 'Kota' is Maori for shellfish and Jude’s take on classic seafood with a twist has resulted in 3 AA Rosettes and a Michelin Bib Gourmand. The restaurant was also named in the Top 50 Summer Restaurants in Britain and Patron chef Jude has been awarded ‘Chef of the Year’ in the 2019 Trencherman’s Guide Awards. Jude is returning to the Great British Menu kitchen for the fourth time determined to go all the way. Born in New Zealand, Jude has lived in the UK for over twenty-four years. He runs Kota and its sister restaurant Kota Kai in the fishing village of Porthleven, Cornwall.Several play functions are included: 1 fridge, 1 oven, 1 gas stove with retractable flames, 1 sink with a tap, 1 cash register with a cash drawer and a credit card reader, and 2 storage shelves to store accessories. Hundreds of stories can be imagined between friends! Yes. La Belle Assiette offers the ability to customise menus based on your preferences and dietary requirements. year-old Gemma is Carryduff born and bred and ready for her first time in the GBM kitchen. She owes her love of food to her mother, who was a chef in a local Belfast restaurant.
La Belle Assiette is the UK’s largest private Chef service, and we currently cover the whole of the UK.Staffordshire-born Stuart is new to the Great British Menu kitchen and, as chef patron of his own establishment, he’s fighting fit for the competition. 37-year old Stuart has worked under some of the biggest names in the industry. After a working-stage under Gary Rhodes at City Rhodes, he worked with Michael Caines at Gidleigh Park for over four years and then went onto Gordon Ramsay at Restaurant Gordon Ramsay for a year before being part of the brigade that helped set up Gordon’s New York restaurants, Restaurant Gordon Ramsay and Maze, where he became Gordon’s head chef. The brilliance of Chef Gabriele’s cooking lies in his ability to balance flavors and textures, creating symphonies on a plate. From the rich, velvety pastas to the incredible meats and the delicately flavored desserts, each dish was a testament to his exceptional culinary skills.
From the moment Chef Gabriele entered our villa, he brought with him an aura of professionalism and passion for food that is rare to witness. His attentiveness to our dietary preferences and keen eye for detail was evident in every dish he crafted. Each meal was not just a dish but a story of Tuscany, told through local ingredients, traditional techniques, and innovative twists. You can add various accessories to the playhouse to have the one that best suits your little one! (please verify the compatibility)Gemma went into cheffing aged twenty-one, taking her first job at Slims Kitchen on the Lisburn Road where she cut her teeth for a year while doing a Culinary Masters Course. For four years Gemma continued studying and working full-time at a variety of great establishments and rose through the ranks from commis chef to sous chef of a two AA Rosette kitchen. Gemma worked at the Fitzwilliam hotel in Belfast where she rose to head pastry chef, before moving to luxury hotel The Old Inn, Crawfordsburn where she worked all the sections and eventually became sous chef.
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