Ruth Rogers was born in New York City in 1948. She was educated at The Colorado Rocky Mountain School, Bennington College, and the London College of Printing.
Ruth worked in the art department of Penguin books with David Pelham and later at Piano and Rogers Architects in Paris.
Ruth and Rose Gray opened The River Cafe in 1987. The restaurant has been awarded the ‘Best Italian Restaurant of the Year’ and a Michelin Star in 1997, which they have retained ever since.
In 1995 Ruth published her first cookbook with Rose Gray, The River Café Cookbook, and presented a 12-part series for Channel 4, The Italian Kitchen. They published a further 10 cookbooks, all of which have been on the best seller list.
In 2010, Ruth was awarded an MBE. She is on the panel of the Veuve Clicquot Business Woman of the Year Award and is a trustee for the charities Refuge and Index on Censorship. Ruth also supports Maggie’s, The Dyslexia Institute and Democrats Abroad.
River Cafe 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli will be published in October 2017 marking 30 years since the River Cafe first opened its doors.
Described by Decanter magazine as 'the most respected wine critic and journalist in the world', Jancis writes daily for JancisRobinson.com (voted first-ever Wine Website of the Year in the Louis Roederer International Wine Writers Awards 2010), weekly for The Financial Times, and bi-monthly for a column that is syndicated around the world. She is also editor of The Oxford Companion to Wine, co-author with Hugh Johnson of The World Atlas of Wine and co-author of Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours, each of these books recognised as a standard reference worldwide.
An award-winning TV presenter, she travels all over the world to conduct wine events and act as a wine judge. In 1984 she was the first person outside the wine trade to pass the rigorous Master of Wine exams and in 2003 she was awarded an OBE by Her Majesty the Queen, on whose cellar she now advises.
She loves and lives for wine in all its glorious diversity, generally favouring balance and subtlety over sheer mass.
The Art of The Restaurateur, which Phaidon published in autumn 2012 was Nick Lander's first book and became an Economist Book of The Year. Like many of the restaurateurs profiled, his path into the world of restaurants has not been straightforward After Manchester Grammar School, Cambridge University and forays into the worlds of textiles in Manchester and commodity trading in London, he fell into the restaurant business when he bought L’Escargot in Soho, central London in 1980. This then became one of the capital’s most renowned restaurants. Ill-health forced him to sell and in 1988 Nick Lander became the restaurant correspondent for the Financial Times, a role he fulfils to this day, and where he initiated the first British restaurant promotion, Lunch for a Fiver, in 1993. In 1992 Nick Lander began to act as a hospitality consultant to arts organisations across London. These include and have included: The Southbank Centre; the British Museum; the Royal Albert Hall; the Royal Opera House, Covent Garden; Glyndebourne Opera; Somerset House; The Roundhouse; the V&A; the Ashmolean Museum in Oxford; the British Film Institute; Chiswick House; the Serpentine Sackler Gallery, Hyde Park, and Zest at JW3 the Jewish Community Centre which opened in late 2013.
In the renaissance of St Pancras International he was responsible for the installation and selection of the operator for the Champagne Bar and St Pancras Grand as well as for many of the other café and bar operators. Nick Lander is now fulfilling the same role for Argent plc in their development of King’s Cross, the 67 acre site that is currently the biggest single urban regeneration project in Europe. Caravan, The Grain Store, Dishoom, Vinoteca, Spiritland and The Greek Larder have been hugely successful and several more restaurants are opening there in late 2017. Nick Lander's second book ‘On The Menu’ about the world’s favourite piece of paper was published by Unbound on November 3rd 2016.
Clare Smyth is the first and only female chef to run a restaurant with three Michelin-stars in the UK.
Clare grew up on a farm in County Antrim, Northern Ireland. Since moving to England at the age of 16, she has worked with an uncompromising devotion to her craft, training in some of the most celebrated kitchens in the world. In her time as Chef Patron at Restaurant Gordon Ramsay in Hospital Road, her many awards included 10/10 in the Good Food Guide, five AA rosettes and an MBE for services to the hospitality industry. Clare also won the Cateys Chef of the Year Award 2016 and Michelin Female Chef 2017.
Gill Meller is a chef, food writer, author, food sylist and cookery teacher. He lives near the small fishing town of Lyme Regis, in Dorset. His cooking is a reflection of his surroundings. He takes inspiration from the landscape, his locality, and the amazing farmers, growers and fisherman that produce the ingredients he uses.
Gather, his debut cookbook showcases 120 recipes inspired by the landscapes we inhabit but often overlook. From seashore to woodland, orchard to garden, field to farm, moorland to harbour; Gather is a celebration of British seasonal cooking at its best. It champions the best kind of cooking and eating, offering simple, honest dishes made from natural, abundant foods. Gather is a perfect expression of something food writers have been trying to define for the past three decades – modern British cooking.
Gather won best debut food book at the Fortnum and Mason food and drink awards in May 2017. It was also nominated for best debut cookbook at the André Simon awards and best cookbook of the year by the Guild of Food Writers. Gill has written for and contributed recipes to The Guardian, The Telegraph, Waitrose food, Delicious, BBC Country file Magazine, Time out & The ecologist, to name a few.
Jill Norman is a respected author and editor. Her culinary career began when she created the food and wine list for Penguin Books. In the process she learned to appreciate and to cook the foods of many parts of the world. This led to travels in pursuit of food and drink, and a passion to discover the origins of herbs and spices and how they are used. She is acknowledged internationally as an authority on herbs and spices. Her books on food and cooking have been widely translated and won awards in many countries. The most recent, Herbs and Spices, published by Dorling Kindersley is about to be published in Japanese.
During her time at Penguin Books she worked closely with Elizabeth David and is literary trustee of the Elizabeth David Estate. She is a founder-member of the Oxford Food Symposium, at which she is a regular contributor, and a trustee of the Jane Grigson Trust. She has recorded her life story for the National Sound Archive at the British Library.
Sarit Packer and Itamar Srulovich
Sarit Packer and Itamar Srulovich are a husband-and-wife team who together run Honey & Co in London's Fitzrovia. They first met ten years ago in a restaurant kitchen in Israel and arrived in London dreaming of high gastronomy and Michelin stars. Their tiny restaurant has ten tables and brings the magic of homely Middle Eastern soul food to a hungry crowd.
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
Skye was the Independent on Sunday’s food writer for five years, and has also published three books: A Year in My Kitchen (2006), My Favourite Ingredients (2008) and How I Cook (2010), all to great acclaim.
To celebrate Skye Gyngell’s groundbreaking restaurant in the heart of London, Skye’s book, Spring, presents a collection of mouthwatering original recipes from the restaurant’s menu as well as providing a fascinating insight into the creation of the restaurant itself. Signed copies of the cookbook are available to buy at Spring.
Specialising in the former Soviet Union, Caroline Eden is a journalist and travel writer contributing to The Guardian, BBC Radio 4’s From Our Own Correspondent, and occasionally, the Financial Times. She has spoken to audiences about her adventures at the Royal Geographical Society, Asia House and the Frontline Club.
Her first book 'Samarkand - recipes and stories from Central Asia and the Caucasus' is a food/travel title that was a Guardian book of the year 2016 and winner of the Guild of Food Writers ‘Food and Travel’ award in 2017. Her next book, 'Black Sea’, will be published by Quadrille in 2018.
Peter Prescott - has worked with Terence Conran since early 2001. As general manager of the Bluebird Gastrodrome, he quickly progressed to operations director for Conran Restaurants group (now D&D London). He also served on the board of Conran Holdings, the ultimate parent company.
Peter “learned his craft” at Claridge’s and Grosvenor House, wide-ranging operations at the Royal Opera House and was involved with Anton Mosimann’s ventures.
Peter, Terence and his wife, Vicki Conran, formed Prescott & Conran in 2006. Their first venture in Shoreditch garnered many awards, becoming a destination in its own right. Boundary Hotel, Restaurant and Rooftop plus Albion café, bakery and specialist British food shop continue to thrive. In 2009 City favourite, Lutyens on Fleet Street, also won acclaim. Their portfolio continues apace, Parabola restaurant, bar & events opened at Kensington’s Design Museum late last year.
In 2007 Peter and Terence co-authored ‘Eat London’ - a personal view on the food and restaurant scene in London. Updated in 2012, a third edition hits bookshops in October.
Peter has worked as a restaurant consultant in both London and Moscow. He is currently chair of the Hackney Community Fund.
Dan Keeling is co-owner and editor of Noble Rot magazine and Noble Rot restaurant in Bloomsbury, London. (http://noblerot.co.uk/about & http://noblerot.co.uk/information) He is Fortnum & Mason Drink Writer of the Year 2016 and Louis Roederer Emerging Wine Writer of the Year 2015, and previously worked as Managing Director of Island Records and Head of A&R at
Parlophone Records, where he signed Coldplay, Lily Allen and Bombay Bicycle Club . His also co-owns wine importers Keeling Andrew & Co, working with some of the world's best artisanal domaines.
Merlin Labron-Johnson exemplifies the forward-thinking talent that is currently dominating London’s culinary scene unassumingly. An accomplished young British chef from Devon with an international CV (gathering skills at Albert 1er in Chamonix and Michelin-starred In De Wulf in Belgium), Merlin combines a strong classical French chef background with modern sensibilities, to deliver dishes that are sparked with creativity and routed in technical skill.
Labron- Johnson gained a Michelin-star at the young age of 24 for Portland in just 9 months since opening- coincidently his first Head Chef position and one of London’s hottest restaurant openings in 2015. Now running one of 2016’s hottest restaurants “It’s hot right now and yet to stay that way” – Grace Dent, ES Magazine. In November 2016 he was awarded ‘chef of the year’ at the London restaurant festival awards.
He draws on nature, the Alps and the seasonal produce for inspiration. His cooking is clean, light and refined with an unexpected twist; abundantly creative and free from rules. Respecting the likes of Momofuku, Septime in Paris and Contra in New York, Merlin shuns trends and instead invests in the philosophy that all food should be delicious. Committed to culinary excellence, Merlin is a new-wave chef that is modernising a back-to-basics approach with an informal Approach to dining.