Tucked away in a country house hotel in rural Wales, Gareth Ward is creating dishes like no one else in the UK. With a focus on aged meat, preserved seasonal ingredients and punchy Japanese flavours, his tasting menus are bold, exciting and an absolute must-try.
After training under chefs such as Paul Kitching and Adam Simmonds, Pete Gray now leads the kitchen at Heston Blumenthal’s The Hind’s Head, creating British pub classics with incredible technical precision.
In an unassuming industrial estate just outside Nottingham, Sat Bains cooks incredible tasting menus to a two-Michelin-starred level. With a focus on championing Midlands produce and making the most of cutting-edge culinary techniques, a meal at his eponymous restaurant is something you’ll remember for the rest of your life.
