Our televisions and magazines are packed with shows on how to cook delicious meals, entertain our guests and create the perfect kitchens, whether we’re looking for design, recipes or hosting tips, it’s all delivered by world famous names who have a reputation for creating the lo best in culinary delights.
Here’s our guide to the best names in all things cooking:
Kitchen Design – Laurence Llewelyn Bowen
Renowned for his penchant for all things opulent and paisley-inspired, Laurence has been known to use some pretty creative solutions to design unique rooms. But in addition to his television exploits, he has worked in all manner of restaurants and bars in the UK and currently offers his individual design expertise to Moben.
Etiquette in the kitchen – Hells Kitchen
As role models, Gordon Ramsey isn’t necessarily the first choice for kitchen etiquette, but as he works his way through a publicly broadcast dinner service, he serves up the dishes to an adoring public and also educates the ignorant masses on the way. . Off-screen, his success is easily measured by the number of Michelin stars that bear his name: 11 to date.
World Favorite – El Bulli
Chosen as the best cuisine in the world on four different occasions by Restaurant Magazine, El Bulli is one of the most valued, reviewed and unique restaurants in the world. This Spanish establishment was born in the 1960s and has been experimenting with taste and the palate ever since, open for just six months of the year, with the remaining months dedicated to experimenting and developing dishes.
Creative Cooking – Heston Blumenthal
Heston Blumenthal has built quite a reputation both on and off television for his creative approach to the standard restaurant menu. While we used to think of the use of chili and chocolate as rather experimental, Heston completely changed the approach to British cooking with snail porridge and parsnip cereal.
Popular à la carte – Fanny Cradock
At the forefront of celebrating all things culinary, Fanny Cradock became a household name, first as a restaurant critic in the early ’50s, then as a chef and television writer. She championed extravagant French food and her mission to bring a little bit of luxury into everyone’s homes, regardless of disposition income.
