Atul started his cooking career at The Oberoi group of hotels in India. In June 1993 he graduated to the five star deluxe Oberoi Hotel in New Delhi.  Here Atul worked as a Sous

Chef in one of the five restaurants in the hotel.  Atul then moved to the fine dining restaurant of Bernard Kunig. In November 1994, Atul moved to London to open Tamarind and in January

2001, he was awarded his first Michelin star.  This saw Atul publish the follow up to his hugely successful debut recipe book Indian Essence. In Fish, Indian Style, Atul presents recipes using every variety of fish, spiced in the Indian style for which he is so renowned for.  Atul is also currently in the process of writing his third and due to be his most outstanding book to date: ‘Curries of The World’, due to be published in 2012.  Atul also opened Ananda in October 2008 – meaning eternal joy –, which is situated in the Dundrum Town Centre on the beautiful outskirts of Dublin.

Atul has featured in numerous television series, most recently including the second series of Masterchef Goes Large and BBC2’s Great British Menu series one, two and three. The

third being shot during Spring 2008.

Recently he has been a judge at the True Taste Awards, the Futurechef and the British Cheese Awards.  He has consulted on a number of Food Guides, and is on the jury for the Best Restaurant Awards.  He works closely with True Taste and the WAG to promote the cookery and produce of Wales, and has made numerous public appearances on T.V and Radio to this effect.

His early ambitions to own his own top flight restaurant have been achieved with the opening of The Stockbridge restaurant.  The restaurant received recent success when Jason’s culinary and management skills were rewarded with Gold in a new award scheme for the city’s restaurants, inaugurated by the Edinburgh Restaurateurs’ Association. As well as this, he was awarded 2 AA Rosettes in 2010.

Jason has cooked for some high profile people which include Catherine Zeta-Jones and Michael Douglas, Diana Ross, and Donald Trump’s brother Robert, among others.

Florence then took on the role of pastry chef at The Diamond Club, where the kitchen is led by Raymond Blanc. After a series of jobs during which she swiftly moved up the ranks, she began working at Polpetto in August 2010.

Occasional stints at The Globe in Notting Hill under his belt, Fergus along with his wife Margot took over the dining room at The French House pub inSohowhere they quickly earned a loyal following and critical praise.

Fergus was introduced to Trevor Gulliver over supper and, having found the abandoned smoke house on the edge of the city district, and along with the French House Dining Room’s manager – Jon Spiteri, the trio opened St. JOHN in 1994.

Fergus is now a published chef: Nose to Tail Eating – A Kind of British Cooking, first published in 1999 and re-published both in the UK and the US (as The Whole Beast) garnered much acclaim and won the Andre Simon award for food writing. A follow up book, Beyond Nose to Tail Eating was published in 2007.

Fergus and Trevor opened the St. JOHN Hotel in April 2011.

The Einkorn crop grows tall in the field, with an unusual, short, flat, two-row seed head which encloses small wheat like grains encased in inedible husk.  Einkorn thrives in poor soil and in adverse weather conditions, typically found in Britain.

When harvested the small seeds are enclosed in an inedible outer husk which must be removed prior to milling or cooking. Einkorn can be eaten as a grain, porridge or milled into a golden flour which is soft in texture and excellent for making rustic breads or artisan cakes with a distinctive nutty flavour. The grain has delicious and complex flavours, as well as presenting various nutritional benefits to the consumer such as higher levels of protein and antioxidants than regular wheat. There is evidence that the protein of einkorn may not be as toxic to sufferers of coeliac disease and may in the future, with further research, be recommended in a gluten-free diet.

Its production completely disappeared in the UK until 2008 when Doves Farm began a collaborative project with a small group of organic farmers to re-establish the production of Einkorn, using seed provided by an Agricultural Research Institute.

In May 1996 the Steirereck Inn, Pogusch was opened, since then the restaurant has maintained two toques from Gault Millau. Heinz was integral to the running of Pogusch from its inception until he assumed the responsibility of head chef at the newly reopened Steirereck inVienna. His efforts were honoured with the Trophée Gourmet for best Austrian kitchen in 1999.

Currently Steirereck holds two Michelin stars and four toques from Gault Millau. It has been voted the best restaurant in Austria by A` la carte magazine and the Falstaff Guide. Since 2009 the restaurant is included among the San Pellegrino World’s Fifty Best Restaurants and was awarded the inaugural ‘Slow FoodUK’ award in 2012.

Anna first trained as a chef under Fergus Henderson (St John) in 1992 at his first restaurant venture, The French House Dining Room. She then worked with Peter Gordon (The Providores) in 1994 at Green Street and again in 1998 at The Sugar Club, Soho. She also spent a year in Melbourne, Australia working for Stephanie Alexander as well as stints in New Zealand.

In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone restaurant, The Providores. Awards included the prestigious Catey’s “New Comer of the Year Award” 2003, two AA Rosettes for culinary excellence in 2002 through 2005, and Square Meal ‘Best New Restaurant Award’, autumn 2001. Anna also acted as consultant chef to the award-winning Michelin starred New York restaurant PUBLIC.

In 2010 Phaidon published “Coco”, a book showcasing 100 of the world’s top up and coming chefs of which Anna was one.

In 2011 Anna’s first book ‘The Modern Pantry Cookbook’ was published to critical acclaim.