Jonathan Richardson – 14th July

After leaving school in Barnsley south Yorkshire, I headed off to catering college in Sheffield where I began a progressive career, which took me to the dizzy heights of “Le Manoir Aux Quat Saisons, Oxford” the world acclaimed chef, Raymond Blanc’s flagship hotel. I soon learned the discipline of the kitchen and the focus and dedication it takes to be at the top of the career ladder.

After a few years of diverse kitchens, hotels, pubs, restaurants, private residences and large scale outside events, I now focus on private catering. With 25 years of working as a chef, I can pass on this knowledge on the plate!

On Saturday 14th July Miserden is also hosting an Open Air Theatre event from 6pm – 8pm. ‘Old Herbaceous’ starring Giles Shenton has been described as “Downton Abbey with gardening tips”, for further details and to book tickets for the performance click here.

Soushi – Brett Mills – 27th July

I first fell in love with food when I was a wash-up aged 12. Watching the chefs perform their magic, I knew then I was going to be a chef.

I spent the majority of my teen years working in the multicultural vibrant mecca that is Brisbane, Australia.
When I was 19 I moved to Port Douglas (far North Queensland) searching for my mojo which I very much found in the shape of a Thai restaurant. The head chef was Japanese and over the next 3 years taught me the ins and outs of Thai and Japanese cooking.

In 2002 I embarked on a worldwide journey travelling extensively across South East Asia and Continental Europe picking up local knowledge and recipes.

My inspiration comes from clean, fresh food made beautifully, I’m a firm believer that we eat with our eyes. Hence working at Soushi was a perfect match, food doesn’t get much fresher than sushi.

I believe every dish I prepare has the influence of those early days working in the Thai kitchen. Crisp, clean and abundance of flavour and looks the bomb…

The Camp Kitchen – Rory Baxter – 3rd & 4th August

Rory is a Michelin trained professional chef who works privately across Europe and is based in Gloucestershire. Driven by a passion for food Rory has developed a modern approach to traditional food while training under professionals with similar ideas and styles.

He started out at the Ballymaloe Cookery School in Ireland where, after completing the initial 12 week course he stayed on for a further 12 months, honing his skill and immersing himself in the kitchen gardens, the farm and really learning how fresh seasonal produce can make all the difference to the food you cook.

He has also worked under Gordon Ramsey, Raymond Blanc, Fergus Henderson and Mark Broadbent.

Rory caters weddings and events, he’s an artisan food producer www.pottedgame.com and private chef.

Polly Parsons – Hassle Free Weekends – 21st & 22nd September

Fashion design was my first discipline, (indeed I won the Heineken with a dress made of glue!)

These days I channel my creativity into food and delicious dishes for a wide variety of occasions.

Watch this spot for the next theme….

Hasslefreeweekends.co.uk

The Camp Kitchen – Rory Baxter – 5th & 6th October

Rory is a Michelin trained professional chef who works privately across Europe and is based in Gloucestershire. Driven by a passion for food Rory has developed a modern approach to traditional food while training under professionals with similar ideas and styles.

He started out at the Ballymaloe Cookery School in Ireland where, after completing the initial 12 week course he stayed on for a further 12 months, honing his skill and immersing himself in the kitchen gardens, the farm and really learning how fresh seasonal produce can make all the difference to the food you cook.

He has also worked under Gordon Ramsey, Raymond Blanc, Fergus Henderson and Mark Broadbent.

Rory caters weddings and events, he’s an artisan food producer www.pottedgame.com and private chef.