BaxterStorey has announced the addition of three new Chef Consultants to support the training of chefs across the business. The new appointments will provide mentoring as part of the Chef Academy to inspire the next generation of innovative cooking.
Adam Byatt (pictured), Kirk Haworth and Josh Eggleton join the award-winning academy to offer fresh inspiration, demonstrating BaxterStorey’s commitment to creating the ultimate dining experience for its customers.
Adam Byatt, Chef Patron of Trinity, Upstairs and Bistro Union and Director of Food and Beverage at Browns Hotel in Mayfair, jjavascript:saveme();oins the academy to offer Masterclasses at his restaurant, Trinity. He will be highlighting the use of seasonal British produce – a key focus at BaxterStorey, which already works with local suppliers up and down the country.
Chef Academy students will eat and cook at Trinity, alongside Byatt and his team to experience seasonal, innovative cooking at the forefront of the London restaurant scene.
Following the announcement, Byatt commented: “I’m delighted to join the BaxterStorey Chef Academy team to bring another level of training to a new wave of chefs. Seasonal cooking is a big focus for us at Trinity, and something I’m excited to bring to the Chef Academy as part of our sessions.”
Alongside Byatt, BaxterStorey welcomes Kirk Haworth to the programme, co-founder of the Hoxton vegan restaurant and events company, Plates London. Previously vowing to become the “best plant-based chef in the world,” following his Great British Menu debut, Haworth brings a unique approach to disruptive cooking.
On joining the programme, Kirk Haworth said: “I’m thrilled to have the chance to work with, mentor, and support the training of talented chefs right across the business. I will be focused on new innovations to promote wellbeing through ingredients and cooking techniques.
'As we move into a post-covid world, more people are choosing to explore cooking for health, without having to compromise taste. It's up to the chefs to make sure that we're constantly challenging the options available, creating new and exciting recipes to keep the industry on its toes.'
A passionate advocate on sourcing sustainably, Michelin-star chef Josh Eggleton co-founded The Pony & Trap, an award-winning gastro pub based near Bristol which has recently been rebranded as The Pony Chew Valley; offering produce-led restaurant dining, events and food education experiences.
Working with BaxterStorey in educating its chefs on the importance of supporting local, Josh said: “Customers want more transparency on where their food comes from, and I’m excited to explore with BaxterStorey chefs how to connect with ingredients to create modern food, which is delicious and memorable, and celebrates the farm to fork journey”.
Ronan Harte, Chief Executive at BaxterStorey, said: “I’m delighted to have such talented chefs join forces with us at BaxterStorey. Working with such renowned industry game changers gives us the expertise and most importantly strong partnerships, as we build on a bright future fully focused on delighting our customers with great food and memorable hospitality experiences”.