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Antony Worrall Thompson
Antony Worrall Thompson is a restauranteur and one of the most familiar and popular TV chefs. He presents Saturday Kitchen and is a regular guest chef on Ready Steady Cook.
Known fondly as AWT or Wozza, Antony was born in Shakespeare's hometown of Stratford-upon-Avon and educated at a Canterbury public school. Afterwards, he studied hotel and catering management at Westminster College before taking his first catering job in Essex. It's rumoured that his grandmother refused to write to him because she couldn't bring herself to write Essex on the envelope.
In 1978, he moved to London and became sous-chef at Brinkley's Restaurant in the Fulham Road. One month later, he was head chef. The following year he took a sabbatical in France, eating and working his way around the local cuisine. By 1981, AWT had opened his own restaurant in London - notable for only serving starters and puddings.
Since then, the restaurants he's been involved with have been heaped with accolades. He has won the Mouton Rothschild Menu Competition and the Meilleur Ouvrier de Grande Bretagne (MOGB) - the chef's Oscar. More recently, he opened the popular neighbourhood restaurant Notting Grill and Kew Grill in Kew. Antony has also written several recipe books and contributes to the Daily Express newspaper as well as the BBC Good Food magazine. He is passionate about organic farming and grows many herbs and vegetables for his restaurant.
Despite an extraordinary and energetic professional lifestyle, he still manages to find time for art, antiques, tennis and swimming (he swam the Channel when he was 16), gardening and, of course, his wife Jay and their two children, plus a dog called Trevor, two cats, 12 pigs and a variety of fish who all live at his country cottage on the banks of the Thames. In 2003 he showed he was game for a laugh when he appeared on ITV's I'm A Celebrity... Get Me Out of Here.
Model-turned-presenter Ross Burden is one of the regular chefs on BBC Two's Ready Steady Cook.
Ross hails from New Zealand and is a self-taught cook. He has hosted and been a guest on programmes across the world and was recently voted one of the UK's most eligible bachelors.
Since first coming to prominence when he won MasterChef, Ross has been a regular on Ready Steady Cook for the past eight years, filmed a healthy-eating video with Joan Collins, and has made five series for Taste. He has published two books and continues to write columns for two magazines.
As well as all his cookery, Ross is a patron of Against Breast Cancer and supports Children's Wish Organisation and the WWF
Rick
Stein OBE is the first TV chef everyone thinks of when it comes to seafood.
But with his series Food Heroes, Rick has shown that he's equally passionate
about the best of British produce whatever its provenance.
Rick's Seafood Restaurant in Padstow clearly displays his philosophy - "Nothing is more joyful or exhilarating than fresh fish simply cooked."
But he didn't always harbour ambitions to be an award-winning chef. After graduating from Oxford University with a degree in English, he spent a few years running a disco before buying a nightclub in Padstow. Fortunately for us, the venture was not a success and Rick turned to food as a way out. He opened a restaurant that specialised in freshly caught local produce, supplied by the fishermen who had once frequented his club.
Rick has run the Seafood Restaurant for more than 25 years, seeing it grow from a seaside bistro to an award-winning restaurant with an international reputation. Since those early days, the Steins have added a guest bedrooms, a Seafood Delicatessen, a gift shop and two smaller restaurants - St Petroc's Bistro and Rick Stein's Café. The most recent addition is the Padstow Seafood School overlooking the Camel estuary and a fish and chips takeaway.
He has been honoured for his cookery success with many awards, including the Glenfiddich Trophy for his outstanding contribution to widening the understanding and appreciation of excellent food and drink in Britain through his work as a chef, teacher, presenter and author.
His many TV programmes include Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, and most recently Food Heroes. He also finds time to contribute to the BBC Good Food magazine.
Although a professional chef, Rick bases most of his recipes on simple cooking so that they appeal the way "most of us cook". In January 2003, Rick was awarded an OBE for services to Cornish tourism.
Matt Tebbutt was born in High Wycombe, but moved to Newport when he was six months old. He classifies himself as 'an honorary Welshman.'
His career began with a diploma course at Leith's School of Food & Wine in London, followed by a traineeship with Marco Pierre White, working at The Oak Room and then The Criterion. A subsequent stint at Chez Bruce then on to his greatest inspiration Alistair Little where he was strongly inspired by Alistair's rustic cooking and honest approach to seasonal ingredients.
Returning to Wales in 2001 he and his wife Lisa took over the Foxhunter pub at Nantyderry and transformed it into an award-winning restaurant. His is modern British cuisine, using seasonal fresh produce with a daily-changing (sometimes twice-daily) menu. A keen forager, the Foxhunter also offers foraged produce such as pig nuts on the menu.