The TV Chefs Who Shaped British Cooking
From the stars who brought restaurant cooking into our homes to the cooks who became household names, explore the chefs who defined British food television.
Ainsley Harriott
1990sThe energetic king of daytime television cooking. As the iconic, vibrant host of BBC's 'Ready Steady Cook,' Ainsley brought theatrical joy, humor, and rapid-fire accessibility into millions of British living rooms. With his unforgettable catchphrases and charismatic interactions with both chefs and studio audiences, he demystified quick-turnaround home cooking. He proved that high-quality, flavorful food could be improvised and completed beautifully in under twenty minutes.
Angela Hartnett
2000sAngela trained under Gordon Ramsay and rose to run the kitchen at The Connaught before winning a Michelin star at Murano in Mayfair. Her cooking blends Italian warmth with British produce, and her calm, generous manner has made her a regular broadcaster and a judge on Great British Menu.
Antony Worrall Thompson
1990sA highly influential pioneer of ready-steady daytime television and bold, Mediterranean-inspired restaurant cooking. Running seminal London establishments like Ménage à Trois in the 1980s, Antony championed expressive, small-plate dining concepts. He later became a defining face of weekend morning broadcasting on 'Saturday Kitchen,' mixing a robust, opinionated kitchen style with a passion for hearty, organic seasonal produce.
Latest Food Stories
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Nomu - BBQ Rub - 55g
Buy your Nomu - BBQ Rub - 55g at Foodworld-XL. Foodworld-XL is the specialist in...
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The Cookbook Library
Discover cookbooks from celebrated chefs, food writers and specialist publishers. Browse the collection for cooking inspiration, new ideas and books worth exploring.
French Cooking for One
By Michele RobertsThe International Masters of UK TV
Explore international chefs who became familiar faces on British television. This archive is kept separate while the main chef database develops.
Explore the International MastersUp & Coming Chefs
Fresh chef stories from Stir it up Magazine, refreshed from its chefs feed once a week.
Soft Serve Isn’t Just for Summer Anymore
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