The Great British Chefs cookbook: new wave

The rise of vegetarianism, veganism and specific free-from diets has exploded in the last few years, and no one is embracing the movement quite like Chantelle Nicholson. After rising through the ranks of the Marcus Wareing restaurant empire, Chantelle is now chef-patron of Tredwells in London, and her menus cater to every allergy, intolerance and diet imaginable. There are plenty of vegan restaurants popping up in the UK, but Tredwells is at the top end of the spectrum, serving fine dining dishes full of colour and flavour.

Lisa was handed the position of head chef at Northcote in Lancashire when she was twenty-three, working under Nigel Haworth to put Lancashire firmly on the map. Today, she is executive chef, helping to usher in a new era at Northcote with her playful twists on traditional dishes using the very best North West produce. The restaurant’s own biodynamic garden provides a good chunk of the ingredients that make their way into the kitchen, but above all Lisa’s food is simply incredibly delicious.

Phil Fanning has come a long way since his appearance on Junior Masterchef in 1997. He now runs the kitchen at the fabulous Paris House in Woburn Abbey, creating weird and wonderful dishes full of exotic ingredients and molecular flourishes that are rooted in familiar flavours. Despite his very contemporary ideas and presentation, Phil’s cooking is rooted in the classics – resulting in some incredible menus.

Nostalgia is at the heart of many of Paul Welburn’s dishes, which also highlight the best of British seasonal produce. What makes him stand out, however, is his ability to create plates of food that taste so much more delicious than you’d expect. With plenty of Michelin-starred experience behind him, Paul’s technique is flawless, but the way he manages to keep his food fun, playful and engaging is a sign of a truly brilliant chef.

After learning the ropes at places like Le Manoir and Restaurant Sat Bains, Paul Foster had a string of acclaimed head chef jobs before he decided to open his own restaurant Salt in Stratford-upon-Avon. Here, he creates modern British dishes at their very best – great flavours, impeccable produce, stunning presentation and a focus on getting the very best flavour out of every ingredient.

Paul A Young is the perfect example of what happens when a chef decides to dedicate their career to something specific. In Paul’s case it was chocolate, and today he has a string of shops across London that produce some of the best bars and truffles in the world. Classic varieties sit alongside more unusual combinations which, when combined with Paul’s incredible talent for balancing flavours, are a joy to taste.