Bart Van Cauwenberghe
Chocolatier Bart Van Cauwenberghe of de zwarte vos was appointed in 2005 as Ambassador of Belgian chocolate.
Bart has been working for more than 25 years with finest Belgian chocolate. In the chocolate-studio, knowledge and craftsmanship are used to create the perfect pralines.
That title, he was largely due to the flavor combinations and textures of his chocolates.
He surprises, sometimes by using pure flavors and by using a ‘twist’ of flowers and herbs.
With his knowledge of chocolate he now gives courses and demos all over the world.
World aromas in harmony with original chocolate leads to surprising taste experiences and a delicate bite sensation.
‘As Belgian Chocolate Ambassador I see it as my duty to design culinary pleasure. Together with my crew, we create refined and exclusive pralines. Let each masterpiece in this box surprise you all over again’.
Tom Kerridge
Originally from the West Country, his early career started in country house hotels and restaurants in Gloucestershire, he moved to London in his early twenties, where he worked with well known chefs such as Phillip Britton, Steven Bull and Gary Rhodes. Leaving London, he moved to Norwich where he was Head Chef at the one Michelin stared Adlards before setting up the Hand and Flowers with his wife Beth.·
In less than a year they gained themselves one Michelin Star,and have maintained that Michelin star since 2006...
6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star). Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
Roy Brett
Edinburgh-born Award Winning Chef Roy Brett has spent over 23 years in the industry, honing his skills with some of the country's top chefs including Rick Stein and Mark Hix.
Chef Roy Brett is uncompromising on seasonality and sustainability. Along with his kitchen team, Roy has scoured the country, seeking out the very best ingredients that will allow his restaurant dishes to stand out and keep diners coming back for more.
Roy has a genuine passion for seafood, which is reflected in Ondine's fresh, seasonal, menus. Roy takes an ethical approach to his restaurant menus and is committed to achieving excellence in responsible sourcing to achieve accreditation by the MSC soon after opening the venue.
2010 was the year when Roy's commitment to sustainability and Scottish seafood was clearly recognised.
He was awarded the "Glenfiddich Spirit of Scotland" Food Award, crowned Chef of the Year 2010 at the "C.I.S Excellence Awards", Best Newcomer of the Year in Edinburgh in the "List Magazine Restaurant Awards" and his restaurant, Ondine won Seafood Restaurant of the Year at the "Scottish Restaurant Awards". In 2009, Roy was named Hotel Chef of the Year at the Scottish Chef Awards
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. In 2000, Michael founded Michael Caines Restaurants and took over food and beverage operations at The Royal Clarence, Exeter, Britain’s first hotel. A chance encounter with Andrew Brownsword led to the creation of the Abode Hotel group, of which Michael is an Operational Partner and Director, in overall charge of all food and beverage operations throughout the fast-growing group. Michael 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, and also at its Michelin starred sister Hotel, The Bath Priory Hotel, Restaurant and Spa in Bath. Both properties serve distinctive modern European cuisine utilising the finest local and regional produce and ingredients.
Gary Jones
Gary Jones rejoined Le Manoir in August 1999. He has all the qualities of leadership, organisation skills and is also a truly great craftsman.
Gary worked for two years at the Waterside Inn then for three years at Le Manoir. He started as Chef de Partie and took the position of Sous Chef after one year. He left to become Executive Head Chef for Richard Branson on Necker Island in the Caribbean and then gained his first Michelin star at Homewood Park.
He then joined Cliveden as the Head Chef in Waldo's restaurant where he gained eight out of ten in the Good Food Guide, a Michelin Star and Four AA Rosettes.
Gary leads the Kitchen Team in training and development. Le Manoir is a magnificent place to develop and grow the next generation of young talented chefs.
We have training a program in place that transforms raw enthusiasm and commitment into the chefs of the future.