Author's Bio: Alan has worked in a number of world-class restaurants, including Inverlochy Castle, Claridges, Nobu, L’ortolan and Le Manoir aux Quat Saisons. His restaurants La Bécasse in Ludlow and L'ortolan in Shinfield both have Michelin stars, and made Alan the only chef with more than one Michelin starred restaurant outside London. He has also appeared on a number of television shows, including The Great British Menu, Hairy Bikers and Market Kitchen.
Author's Bio: William has worked in many illustrious kitchens, including Gleneagles, La Tante Claire (and Pierre writes the forward for the book), in Le Manoir aux Quat' Saison, L'Esperance, and The Savoy. At The Savoy he met his wife Suzue, and together they have gone on to win numerous awards, including the Pastry Chef of the Year, British Dessert of the Year and four Best British Chocolatier accolades. They have now established two chocolate shops, one with a chocolate making school downstairs.
Labels: Bryn Williams