Having worked in catering since leaving school and in some world-renowned places such as London’s Dorchester Hotel recognition first came when Ian was Executive chef at Eastwell Manor, a country house hotel in Kent. Here he gained his first Michelin star along with similar accolades from the rest of the guides. From there he went on to open his first restaurant in Canterbury ‘Restaurant Seventy Four’ where he again achieved the coveted Michelin star along with further recognition in every major publication.
It was while he was in Canterbury that he wrote his first book ‘A Feast of Fish’ which was followed by his second, ‘Poultry and Game’. Ian’s third book is a sequel to the fish book and was published in 2000.
It was also in Canterbury that Ian started his first cookery school, it was so successful that within minutes of dates being announced they would be full.
Ian has since owned a number of restaurants as well as being Executive Chef at Wentworth but now concentrates on his consultancy business and cookery school.
Ian has worked all over the world holding demonstrations, cooking speciality dinners and consulting for the industry from Milan to New York from Reykjavik to Limerick, Amsterdam to London. |
