In 2002 Steve won the Raymond Blanc Scholarship prize, giving him his first taste of professional cooking, and from there on in was hooked on kitchen life. Many happy years were spent working in both Raymond Blanc’s kitchen at his 2-star Michelin restaurant Le Manoir Aux Quats Saisons and in his famous cookery school where was able to pass on some of his skills to others. He also had the fantastic experience of working for Cheltenham-based chef David Everitt-Matthias at his 2-star Michelin restaurant Le Champignon Sauvage where he was 2nd chef.
Steve now runs ‘All About the Food’ based in Worcestershire and offers a fine dining experience including cookery lessons where he’ll teach you to do it, or dinner parties where he does it for you!
He works with his old boss Raymond Blanc at Chelsea Flower Show and Ascot each year and teaches at ‘Colliers Cookery School’ near Bewdley. Steve also runs a ‘pop up’ Restaurant at Bells Farm Shop in Stourport.
See the Show Schedule for more details.