Related to: 'Food Glorious Food'

Da-Hae West

Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. With her husband, Gareth West, she decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Da-Hae, Gareth and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC's The One Show to many excellent reviews and features in press ranging nationals such as the Telegraph and the Independent to magazines such as Stylist.

Dan Doherty

Dan Doherty is a judge on the BBC1's primetime series, Britain's Best Home Cook. He was the Chef Director at London's Duck & Waffle, with a restaurant on the 40th floor of Heron Tower in the City of London and the more informal Duck & Waffle Local in London's West End. He won Tatler's Rising Star Chef award at their 2013 Restaurant Awards and the Guardian declared him 'among the high priests of Britain's culinary revival'.He has appeared on BBC 1's Saturday Kitchen and Channel 4's Sunday Brunch and regularly speaks and demonstrates at festivals and events including Taste London and Meatopia.

Darina Allen

Darina Allen is Ireland's best-known food ambassador and the bestselling author of Ballymaloe Cookery Course and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland's first farmers' market. She has won many awards including the Guild of Food Writers' Lifetime Achievement award in 2013. www.cookingisfun.ie

Diana Henry

Diana Henry is one of our best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite and Simple. Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood

Emma Spitzer

Emma Spitzer was born and raised in Brighton, southern England, to Jewish parents of Polish and Russian descent.Following her success on reaching the final of BBC 1's MasterChef, Emma has been in high demand. She has been teaching cookery classes and demonstrating at food festivals, running sell-out supper clubs and catering for private dining events. Emma's popularity on the show is evident through her social media following, with more than 50,000 followers on Twitter. She lives in north London with her husband, four young daughters and their cat.

Georgina Freedman

Georgia Freedman is a food and travel writer whose articles have appeared in Wall Street Journal, Saveur, Lucky Peach, Rodale's Organic Life, and Zester Daily. She has been traveling to China to learn about the country's culture and food since 2000. Freedman lived for two years in Yunnan, and has returned regularly,documenting her experiences at chinasouthoftheclouds.com.

Giancarlo Caldesi

Kate and Giancarlo Caldesi are the owners of two highly regarded Italian restaurants in London, Caldesi and Caffe Caldesi. They also run a successful cooking school, La Cucina Caldesi, where they are able to share their passion for Tuscan cuisine.

Gizzi Erskine

After 7 years as a professional body piercer in Camden, Gizzi Erskine decided to pursue her life-long dream of being a chef. In 2003 Gizzi started training at the prestigious Leith's School of Food and Wine. She graduated the top of her year and went on to win a placement at BBC Good Food magazine, where she started to establish herself as an award-winning food writer and stylist. A career in TV started with the popular C4 primetime show, Cook Yourself Thin, and she has since appeared on dozens of shows from Iron Chef to Sky 1's Ones to Watch and Jamie Oliver's Food Tube network.Always at the forefront of any trend, Gizzi was one of the first to back the pop-up restaurant scene, and her food events and festival appearances are legendary for those in the know. She has been designated one of the London Evening Standard's 1000 Most Influential People six times.Gizzi has been a columnist for The Sunday Times Magazine, Contributing Editor for InStyle and has written for a wide variety of other magazines and newspapers such as Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and the Evening Standard. Her books include Cook Yourself Thin, Gizzi's Kitchen Magic, Skinny Weeks & Weekend Feasts and Gizzi's Season's Eatings.Find out more about Gizzi: Instagram @gizzierskine | Twitter @GizziErskine

Jean-François Mallet

Jean-François Mallet trained at the prestigious Ferrandi culinary school in Paris, before deciding to follow his passion for photography. He now specialises in food photography.

John Williams

Executive Chef, John Williams has overseen The Ritz restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain. He is a humble man who, as a teenage chef, came from England's north-east to London, propelled by an ambition to cook for 'very special people'. That dream has long been realised: John's food is relished by royalty, and savoured by presidents and prime ministers. His career includes seventeen years in the kitchens of Claridge's.John has received numerous honours during his time at The Ritz, including a Michelin star (in 2016), an MBE and a Chevalier de l'Ordre du Merite Agricol (the first British chef to receive such an honour).

Julian Metcalfe

Julian Metcalfe, co-founder of global success Pret A Manger, is dedicated to his next crusade, itsu... a revolutionary and refreshing take on affordable, healthy food. itsu's delicious but light menu and confident flavours are attracting millions of loyal fans. Years spent listening to the ideas and demands of Pret customers encouraged Metcalfe and his team to build a new type of food place altogether... They call it 'eat beautiful'. High-protein, low carb salads, brown rice dishes, freshly made sushi, soups and noodles - fresh food that tastes as good as it looks. There are now around 75 itsu shops in the UK. itsu has also developed a growing range of Asian-inspired healthy food products and is distributing them through supermarkets.

Kay Plunkett-Hogge

Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Aperitivo (Mitchell Beazley, 2017), Adventures Of A Terribly Greedy Girl (Mitchell Beazley, 2017), A Sherry & A Little Plate Of Tapas (Mitchell Beazley, 2016), Heat: Cooking With Chillies (Quercus, 2016) and Make Mine A Martini (Mitchell Beazley, 2014).In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his two books Bryn's Kitchen and For The Love Of Veg, Academy Award nominated actor Stanley Tucci on his second cookbook The Tucci Table, and with the American pizza guru Chris Bianco. She also co-wrote Leon: Family and Friends with John Vincent and Cook Yourself Thin: Quick and Easy.Born and brought up in 1970s Bangkok, Kay spent her childhood between two kitchens - inside for Western food, outside for Thai - before forging an international career in the film and fashion industries. It is an experience that has given her an in-depth knowledge of cuisines from all over the world.Kay began her food career when she set up a bespoke location catering service for fashion shoots. Since then, and in addition to her writing, she has worked as a food consultant for a variety of restaurants and bars, including Leon, The Formosa Café, Isola del Sole, Ma Goa and The Luang Prabang Motorcycle Club.Her cult book, Make Mine A Martini, was the Financial Times's pick for drinks book of the year, led to her induction into the Gin Guild (in the words of Heston Blumenthal: 'She shakes a damn fine cocktail.') and her writing regularly on cocktails for The Daily Telegraph and Sainsbury's Magazine. She has also written for the FT Weekend and Olive, and has published recipes in The Times, Hello and Borough Market's Market Life magazine. Kay currently writes a monthly column for Delicious.She lives in London with her husband, two cats and a dog.

Lizzie Mabbott

Lizzie Mabbott is an Anglo-Chinese self-taught cook and award-winning food writer. Her Twitter account @hollowlegs has over 20,400 followers and her Instagram account @hollow_legs has over 11,800 followers. In 2011, Lizzie was one of Red Magazine's "20 Women Under 30" and in December 2014 she was featured in Elle Magazine's "Inspire List".Lizzie Mabbott's blog Hollow Legs (www.lizzieeatslondon.blogspot.co.uk) has been featured in the Telegraph's "Best Food Blog" top 10, Time Out's "Favourite Food Blog" top 10, and was highly commended at the OFM Awards 2012. It generates 20,000 page loads per day (15,000 unique page views).

Martyn Nail

Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maître Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner. Discover more about Claridge's on Instagram @claridgeshotel, Twitter @ClaridgesHotel and at www.claridges.co.uk

Meredith Erickson

Meredith has written for The New York Times, Elle, enRoute, Food and Wine and Lucky Peach. She co-authored The Art of Living According to Joe Beef cookbook, which was nominated for a James Beard award in 2012. She also co-wrote the Le Pigeon: Cooking at the Dirty Bird (2013) and Olympia Provisions (2015) cookbooks. Meredith divides her time between Montreal and London.

Nargisse Benkabbou

Nargisse Benkabbou was raised in Brussels, where she grew up in a strongly food-oriented family that continually nurtured her connection with her roots and country of origin, Morocco.After living in Brussels and Paris, Nargisse moved to London a few years ago to pursue her education in Politics only to realize that her love for cooking and food was a real passion. After training at Leiths School of Food and Wine, she started blogging and sharing her Moroccan recipes "with a twist". In addition to recipes that run the gamut from starters to desserts, Nargisse also shares her own "food for thought", a personal commentary section of her site dedicated to exploring Moroccan ingredients and experimenting with new cooking techniques. Her work currently involves recipe development, food photography, cooking classes and working as a guest chef. Each recipe that Nargisse produces is a celebration of her heritage and a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring "a breath of fresh air" to Moroccan food. Discover more about Nargisse on twitter and instagram @mymoroccanfood, and on her website www.mymoroccanfood.com

Nirmal Save

Harneet Baweja and his wife Devina Seth grew up in Kolkata, and from an early age food played an important role in both their families as they enjoyed recipes that had been passed down for generations. They moved to London in 2014 and, finding a gap in the market for home-style dishes that really capture the intricacy of Indian cooking, they set up Gunpowder with head chef Nirmal Save. Nirmal is originally from Mumbai, where he grew up on a farm and developed a keen interest in the ingredients and produce his mother and grandmother taught him to cook.www.gunpowderlondon.com @gunpowder_london (Instagram) @gunpowder_ldn (Twitter)

Olia Hercules

Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.Find out more about Olia at oliahercules.com, on Twitter @oliasgastronomy and on Instagram.com/oliahercules.

Richard Bertinet

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.bertinet.com

Ross Shonhan

Ross Shonhan grew up in Australia, where he trained to be a chef before travelling around the world and working for the legendary Nobu Matsuhisa at Nobu in the US and Rainer Becker at Zuma in London. Ross achieved his dream of having his own ramen bar when he opened the first Bone Daddies in London Soho, and now leads a group that includes Flesh & Bones and Shackfuyu. Tom Moxon is group head chef of Bone Daddies.Find out more about Bone Daddies at instagram.com/bonedaddies, on Twitter at @BoneDaddiesLDN and at www.bonedaddies.com.