Casamia

Peter Sanchez – Inglesas

The infamous name of Casamia, has put Bristol on the map with their 1 Michelin starred 5 AA Rosette dining experience. Casamia meaning our home, the Sanchez family wants to give each diner an immersive experience with their sensory approach to dining. The menu follows a modern British style with a chef to table sepeter sanchezrvice, where each chef talks you through your dining experience.

The Sanchez family opened up Casamia, originally as a family run trattoria in 1999 and when the Head Chef quit the Sanchez Brothers were forced to step in and run the kitchen. 10 years later they were awarded a Michelin star and won the title of Ramsays Best Restaurant 2010. With their exceptional natural ability and passion for the industry, they were described as “two little geniuses” by Gordon Ramsay. With the Sanchez Brothers being self taught chefs with an immense passion for the industry lead them to being awarded as Good Food Guide Chefs of the Year 2014 and nationally recognized.

Jim Day

Head Chef Jim Day, started off in Casamia just dining in the restaurant and after being blown away by the meal, asked to come in and learn from each of the chefs and progressed to becoming a Michelin starred Head Chef. It shows you that working with these chefs, anything is possible. http://www.casamiarestaurant.co.uk/jim day

 

Adam’s Restaurant

Adam Stokes

Adam began his professional career spending seven years at Hambleton Hall in Leicestershire under Aaron Patterson. Leaving this role as Sous Chef, in 2008 he became Head Chef at Glenapp Castle in the southwest of Scotland at the age 26 and achieved a Michelin star by the age of 30

Adam moved to central Birmingham where he and his wife Natasha initially set up their two-year trial restaurant, adams restaurantAdam’s – 6 months later he was awarded a Michelin star and has since moved to a larger venue.

Tom Shepherd

Tom became Head Chef at Adams in 2017 after returning to his hometown of Birmingham.Starting his professional career off at a 2 Rosette Hotel in Sutton Coldfield, Tom has simply excelled.    In 2013 Tom as Sous Chef of The Samling Hotel led the team to achieve a Michelin star in 11 months. He then joined 2 Michelin Star/5 Rosettes Michael Wignal at The Latymer as Sous Chef for 18 months before joining 2 Michelin Star/5 Rosettes kitchen – Restaurant Sat Bains with Rooms as the restaurants first Development Chef.

From RSB he headed to London and joined up with Adam Degg and created The Development Kitchen which was a pop up restaurant concept – the plan was to do this concept for a couple years but Tom and had the opportunity to do something he has wanted to do for a while – be Head Chef at a Michelin Star property in his home town of Birmingham. https://www.adamsrestaurant.co.uk/

 

 

 

 

 

Restaurant Fraiche

Restaurant Fraiche gained a Michelin star in 2009 and has retained it since. Restaurant Fraiche is tucked away in the quirkyrestaurant-fraiche-2 little village of Oxton – Wirrall and it is a bit of a revelation to find such a modern intimate dining space here as what is inside completely contrasts its surroundings. The interior of the restaurant is almost a feng shui approach with the music, lighting and spacing carefully chosen to reflect the mood of the. With only 16 covers in the restaurant the atmosphere is so warm yet the attention to detail and quality of the dishes is so refined. The variation of dishes incorporates a wide range of styles from the modern gastronomic approach to the dishes to the foundations of a classical style.

Starting off in a small three star hotel in Anglesey North Wales to becoming Head Chef Patron of Restaurant Fraiche shows Marc Wilkinson has had a remarkable journey. And this is what his dishes are about, his personal journey. He has trained in the best restaurants for example, Michelin starred Arkle restaurant at the Chestor Grosvenor hotel and Relais Cheteaux in Canada before returning to his roots. His inspiration driven from the scientific approach of Heston Blumenthal and has adapted a keen eye for original combinations. His ethos is when you stop chasing accolades that’s when you find your muse for true food and has taken pride in focusing on the dishes rather than the rewards of the job.

https://www.restaurantfraiche.com/

 

Alyn Williams at The Westbury

alyn-williamsElegant, understated and chic, Alyn Williams at The Westbury is a shining star in Mayfair’s ever-growing Michelin constellation. The menu is based around only the best seasonal ingredients, using conventional techniques with a contemporary twist.

Prior to the Westbury, Alyn wor ked with some of the biggest names in the business, including Gordon Ramsay and Marcus Wareing for whom he was Head Chef at his two Michelin Starred The Berkeley for five years. 2012 saw his light progressive style of cooking win him the coveted ‘National Chef Of The Year’ title, along with his first Michelin Star, three AA Rosettes and being voted 15th in the National Restaurant awards where it now has 4AA Rosettes.

https://www.alynwilliams.com/

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