Great British Menu 2022 chefs: Tony Parkin, London and South East heat

The Staff Canteen

tony parkin, Chef patron of his eponymous restaurant in great fosters is one of four chefs representing London and the South east on Great British Menu 2022

Series 17 of the competition starts on February 1st 2022 on BBC Two at 8pm and will air at the same time every Tuesday, Wednesday and Thursday for eight weeks.

The London and South East heat is taking place on Tuesday 22nd, Wednesday 23rd and Thursday 24th February, and will see Tony go head to head with chefs Angelo Sato, Robbie Lorraine and Spencer Metzger. This is Tony's second appearance on the programme, having first taken part in 2021

Before any of the chefs can make it to the judge's chamber, where they will face Tom Kerridge, Nisha Katona and Ed Gamble, as well as guest judge and Eastenders star, Anita Dobson, they must impress a veteran judge - who is yet to be announced.

Robbie was the first to leave the Great British Menu kitchen after the fish course, and despite his best attempts, Angelo followed. Spencer and Tony then tested their menu out on the judge's chamber, and Spencer won the week to represent London and the South East in the national finals.


Tony did an apprenticeship under John Campbell at The Vineyard at Stockcross which led him to go to Copenhagen to work at Kommendaten, then at Noma.

On returning to the UK, Tony worked at NorthcoteRestaurant Gordon Ramsay and Restaurant Adam Simmonds at Danesfield House, as well in the private sector for Lord and Lady Bamford at Daylesford.

In 2019, Tony took the head chef position at The Tudor Room in Great Fosters before the restaurant was rebranded Tony Parkin at The Tudor Room. In 2021, Tony released a cookbook, named after the restaurant.

Tony Parkin at The Tudor Room was awarded a Michelin star in the 2020 Michelin guide after just 4 months, which was retained in the 2021 guide.

Full name

Tony Parkin 


Don’t have one



Place of birth / residence


Relationship status / children

Married to Laura Parkin, father to a 6 year old



Type of chef (restaurant, hotel, development chef, etc.)

I’m chef patron of Michelin-starred Tony Parkin @ The Tudor Room in Great Fosters Hotel

Favourite type of cuisine


Path to becoming a chef

I did an apprenticeship 

Past and present place of work

I’ve worked at numerous places including Noma, Kommendaten, Northcote, Adam Simmonds at Dansefield House, as well as being a private chef for Lord and Lady Bamford.

Personal and professional mentors / role models 

I wouldn’t say I have any mentors however I admire chefs - a lot of them current, like Mickael ViljanenMark BirchallPaul Ainsworth and Gareth Ward.

Guilty pleasure dish

I don’t feel guilty for it, but its an XL bacon double cheeseburger from Burger King. 

Best / worst thing about being a chef

Best thing is doing something you love and being creative; worst thing is defo getting up early.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 25th February 2022

Great British Menu 2022 chefs: Tony Parkin, London and South East heat