Brain Mellor

Brian is an award winning Master Chef of Great Britain who has been involved in almost everything to do with food from cooking privately for celebrities and royalty to overseeing dozens of chefs in busy restaurants…

Following a career that saw him in roles such as Executive Chef at Granada TV and managing the food operations of with a team of 70 chefs, he now has a cookery school in Harthill, Cheshire. Built in the 1800’s, the grade II listed old school has magnificent panoramic views across Cheshire and Wales and it will be at the heart of the community: a place for learning, meeting artisans and discovering tastes. Brian is instantly recognisable at food festivals and has been at the forefront of chefs coming out of their kitchens, performing live and entertaining audiences. His demonstrations are lively, carefully adorned with useful information and tips but most of all enjoyable and designed to make cooking a happy experience!

For more information visit www.brianmellor.co.uk

Ian Matfin

Ian Matfin is the Executive Chef at ABode Manchester, and this year represented the North East in this year's Great British Menu on BBC 2.

Ian was born in Newcastle and learned basic cookery skills at an early age from his mum and gran. He started his cooking career at the city’s Country House Hotel and didn’t look back, going on to cook at the only Michelin-starred restaurant in the north-east at the time, Newcastle’s 21 Queen Street, where he worked under Terry Laybourne. From there Ian worked at prestigious London restaurants including Claridge’s, Aubergine and Le Manoir aux Quat’ Saisons. He also worked for six years at Michael Caines’ Gidleigh Park, where he became head chef. Ian has worked with Michael Caines for many years and describes him as an inspiration. Although Ian lives in Manchester, using local produce in his dishes such as Cheshire beef, Yorkshire apples and Cumbrian lamb, he still considers himself a true Geordie. In 2009 he appeared in the fourth series of BBC Two’s Great British Menu, representing his native region, the north-east.

Matt Leach

Matt has worked under Gordon Ramsey and alongside Simon Radley and has now been appointed Head Chef at the Marco Pierre White Steakhouse, Bar & Grill at Doubletree by Hilton Chester….

Well-known for his no-nonsense approach in the kitchen, Matt has certainly got a lot in common with new boss Marco Pierre White.

Matt first studied at West Cheshire College where he gained his formal qualifications. Whilst working at a local hotel restaurant Matt got the opportunity for a two day trial at Gordon Ramsey’s London restaurant Claridge’s.

He was then offered a permanent position and in his time at Claridge’s learnt how a disciplined kitchen ran, to appreciate working with quality produce, cope with long hours and consistently raise his standards.

Matt was then lured back home to Chester with the opportunity to work with The Grosvenor Hotel’s Simon Radley, where he held the position of Sous Chef from late 2006 to 2010.

The MPW Steakhouse, Bar & Grill Chester is set to be heavily influenced by Matt and Marco’s enthusiasm for exceptional seasonal produce and that all important affordable glamour.

The MPW Steakhouse, Bar & Grill at Doubletree by Hilton Chester is located on Warrington Road, Hoole, Chester CH2 3PD.

Paul Askew

'Paul Askew, the chef is a modest, genial genius destined for the heights of Michelin…' The Times

Paul Askew is the son of a merchant navy sea captain and his childhood travels to South East Asia and the Middle East, along with his early kitchen experiences in New York, are strong influences helping him to create modern international menus. His insistence on the use of high quality, seasonal and locally sourced products wherever possible has become central to the identity of The London Carriage Works.

Paul is chairman of the Tourism Business Network (a steering group dedicated to considering the challenges and opportunities facing Merseyside) and specifically as Food Tourism champion, Paul has helped push food tourism to the front of Liverpool’s bid to become a truly international destination.

In 2006 Paul was invited to become a member of the Academy of the Culinary Arts alongside lifelong heroes Raymond Blanc, Anton Edelman and the Roux brothers. He particularly enjoys the Academy’s project of ‘Chefs adopt a school’.

Paul has a strong commitment to training and education groups, he is a NVQ Assessor and an AAA national board member and examiner. In 2007, his support for the regions local produce was rewarded by his appointment as Merseyside Patron for the North West Fine Foods, leading to his commitment to Home Grown a book celebrating the regions growers, suppliers and chefs. He is seen in action on ‘Big British Food Map’ and involved in the campaign that followed ‘Jamie Saves our Bacon’ both Channel 4 programmes. He also works full time in The London Carriage Works kitchen and is the Food & Beverage Director for hope street hotel ltd.

Andrew Nutter

Andrew Nutter is one of the most exciting and innovative of the new breed of celebrity chefs to hit the culinary circuit…He has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award then a finalist in the Daily Mail Cook of the Year which led to him being offered a job by Anton Edelmann at London’s Savoy Hotel as soon as he left school.

At the tender age of 21 with the backing of his family ‘Nutters’ was launched and within a few months was packed every night. Awards soon followed and Andrew clinched the Lancashire Chef of the Year and then the Young Mancunian Business Man of the Year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and before he knew it he was on Ready Steady Cook! Afternoon Live, Granada cult strand “THE FLYING CHEF” and his own radical channel 5 series “Utter Nutter”.

Andrew has remained at the fore front of modern British cuisine, not only here in the UK where he works alongside the major supermarkets, endorsing and promoting local products, but also abroad, linked mainly to South Africa, where he regularly demonstrates and America where some of his shows are broadcast. His first book Utter Nutter has globally sold out and he was one of the first chefs in the world to film recipes to be downloaded and viewed on iPod’s and mobile phones.

Simon Rimmer

Simon has become a well known and much loved celebrity chef who runs two restaurants and has his own slot on BBC 2’s Something For The Weekend…

Simon opened his first restaurant in 1990 called Greens in Didsbury, Manchester. Since then, Simon has set up EARLE in 2006 with wife Ali and friends, footballer Jason McAteer and footy agent Dave Lockwood.

You will see Simon’s face more and more on our TV screens, with BBC2's Something for the Weekend continuing to cheer up the nation’s Sunday mornings with Simon, Tim Lovejoy and Louise Rednapp presenting.

In recent times he’s also appeared on BBC2’s Great British Menu, Celebrity Mastermind, Grub's Up, Recipe for Success, BBC1’s This Little Farmer, Saturday Kitchen, Richard and Judy on Channel 4, Cooking the Books and Breaking in to Tesco for Channel 5.

He’s also written four books – The Accidental Vegetarian, Rebel Cook and Lazy Brunch (with Tim Lovejoy) and his latest book Seasoned Vegetarian, all of which are available to buy as signed copies at EARLE.