Clarke has been actively involved in cooking since her early teens.
After attending school in Guildford, followed by a diploma in hotel
& catering at Croydon Technical College she studied at the Cordon
Bleu School in Paris, where from daily experience of the food markets,
cafés and restaurants she began to visualize a career in
the world of food and wine.
then spent four years in California where she met Alice Waters
of Chez Panisse in Berkeley who was to become her mentor and
friend. In 1983 Sally returned to London to search for a restaurant.
The following year saw the opening of Clarke's Restaurant
in Kensington Church Street, offering her now famous 'set
no choice' dinner menu.
1988 the shop & Clarke's was opened. Selling freshly baked
breads, pastries & high quality ingredients used in the
restaurant. From this it seemed a natural progression to develop
a wholesale bread business. Clarke's Bread now produces up
to 2000 hand-shaped loaves a night & sells to many central
London restaurants, hotels, caterers & specialty shops
such as Fortnum and Mason, Blakes Hotel and The Mandarin Oriental.
I am Peter Elliot and I cover the world of food and wine. Since
I need to remain incognito when I review restaurants, this photo
of me is a few decades old. (My hair is shorter now... that's all
I can tell you.)
I am now a food critic, I didn't start there! Back in the days when
Bloomberg was a small company, I helped start what we now call Bloomberg
News. I was hired in London to hire our first crop of European reporters
and train them to write about commodities. Oil, Gold, and Wheat
were my beat, instead of Steak, Burgundy and Artichokes. But even
while covering an OPEC meeting, with a crew of 5 reporters, I would
ask them to take note of what the ministers were eating.
Bloomberg got started in radio, I remained on the print side
of Bloomberg, but started to do a daily commodities report
with my colleague Katherine Oliver. Our talks were focused
on oil, or gold, but some how we always got to talking about
food. In 1994, I started a weekly restaurant review on the
radio and within a few months, demand for it started to outpace
the need for my commodity reports and I moved to radio and
television full time to cover food and wine.
What started as one report a week turned into six different
reports a day, making Bloomberg not only the leader in financial
information, but also the leader in providing information
about where those who make money spend it. In 1999, Bloomberg
Radio was awarded the food and wine world's highest honor,
a James Beard Award, for Best Radio Show for the Bloomberg
Executive Dining Guide.
I eat out a lot? Yes. Tons. I eat out sometimes three times a day.
Am I thin? Yes. 5' 10" and 165 pounds steady! How is this possible?
While I eat out a lot, I don't often eat much. I also work for Bloomberg
where we work very hard, and I swim once a day! Do the restaurants
know it is me? No, generally not. I go incognito as often as possible,
never reserve under my own name and give my guests complicated rules
to avoid detection. Do I get the meals for free? Never. Even if
I am recognized and a chef insists on sending out more food, I insist
on paying. How many times do I go to a restaurant before I do a
review? Twice at the minimum, but more often 3 to 4 times. What
is my favorite restaurant? I don't have one. I have many and it
depends on my mood, my guests, even the time of day. I tend to prefer
simple, clear flavors like sushi and sashimi, or a really great
I am a New York native, I grew up between Northwest Connecticut
and Britain, where I graduated from the University of St.
Andrews, but never learned to play golf. I started my career
in London at Platt's Oilgram News, moving to Business Week
and then Petroleum Intelligence Weekly.
I am not out eating, or interviewing people in the food and wine
worlds, I can be found at the swimming pool, or on weekends at my
home in the country with my family, usually cooking or tending to
my garden, or wine cellar.
in the small midwestern town of Columbus, Indiana, Orrs appreciation
for food and wine began early. His family table was laden with locally
raised produce, fish, and fowl, as well as wild goods that the family
foraged together. This early interest grew into a passion that led
him to the East Coast for culinary school and its restaurants after
which he attended culinary finishing school France and Belgium.
in France, Orr trained in several of the countrys great kitchens
including Auberge des Templiers, Le Prière and Restaurant
Daguin in Auch. Orr also honed his skills in two 3 star Michelin
restaurants, LEspérance in Saint Père sous Vézelay
and Brussels Restaurant Bruneau.
his return to the States, Orr settled in as Executive Chef at New
York's classical French restaurant, La Grenouille. The New York
Times awarded him three stars. This was one of many other citations
cooking is based on classical technique which he lightens with a
young, vibrant, and health-minded approach. Orrs use of green
market and organic produce, invigorating spices, and carefully selected
fish and meats has brought rave reviews from critics and customers
de Cuisine Michel Bourdin has been at The Connaught since 1975.
He now has 41 years of culinary experience and his exceptional cuisine
has maintained The Connaughts Michelin star in both the Restaurant
and the Grill Room, as well as membership in the exclusive French
association Les Grandes Tables du Monde "Traditions
et Qualité." He has held the title of Maître
Cuisinier de France since 1975 and is chancellor (founder/President)
of the UK branch of the Académie Culinaire de France, which
was established as an inaugural dinner at The Connaught on December
joining The Connaught, Chef Bourdin was chef de cuisine at Pavillon
Royal, a restaurant in Bois de Boulogne, Paris for two years. For
nine years prior, he worked at Restaurant Maxims de Paris,
Rue Royal, rising to the position of sous chef de cuisine. He joined
the famed Parisian restaurant in 1964 as chef de partie.
Bourdins early career included culinary positions at Restaurant
Ledoyen on the Champs Elysées in Paris, which, in 1962, received
for the first time two Michelin stars; the Grand Hotel in Dinard,
Brittany, and "Potel Etoile" in Paris, the famous restaurant
of "Potel et Chabot," where the film director Jean Cocteau
was one of the many famous guests. During his military service,
he was a chef in the service of the Prime Minister Pierre Mesmer
in the Ecole Militaire of Paris.
1971, Chef Bourdin was awarded the "Diploma of Club Des Cent"
and in 1972, he was one of the participating chefs in the famous
event held by The Shah of Persia in Perepolis to celebrate 2500
years of The Persian Empire. He was one of the first visiting European
chefs at Johnson & Wales University in Rhode Island.
Bourdin completed his apprenticeship at the Ecole Hôtelerie
Jean Drouant in Paris, where he studied cookery, service, food,
wine and kitchen management. He is an honorary member of the Club
"Chef des Chefs" since 1988, and in 1984, the first recipient
of a Catey Award in the Chef category from Caterer
& Hotelkeeper magazine.
holds diplomas for the Prix Pierre Taittinger and the Prix representing
Great Britain of the "Club des Chefs" of the USA. The
French government has honored him for his contribution to cuisine
with the Chevalier de Merité Agricole and de LOrdre
National de Merité.
March 17, 2000, Chef Bourdin completed 25 years at The Connaught.
During that time he has consistently maintained a standard aspired
to and acknowledged by fellow chefs both nationally and internationally.
In April 2000, the work of Bourdin and the staff of The Connaught
Restaurant were rewarded at The London Restaurant Awards presented
by Carlton Television when it was voted Best Hotel Restaurant.
Howard is the head chef of The Square, which was on King Street
in St James from opening in 1991 until it moved in February 1997
to its current premises in Mayfair.
His personal interests are running (including the London and New
York marathons), swimming, travel, skiing and food.
Philip is 33 years old, has a degree in Biochemistry from Kent University,
lives in London, and is married with two children. He was awarded
his first Michelin star for The Square in 1994, with the second
Michelin star presented in January 1998.
born, Richard Corrigan, aged 35, started his career in his hometown
of Athboy, Co. Meath, in Ireland, at The Kirwin Hotel as a trainee
chef at the age of 14, moving on to the Kylemore Hotel in Co. Cavan.
At 17, he moved to Holland to further develop his skills as a chef
de partie at various top hotels and restaurants, and remained there
for four years, arriving in London in 1985 at the age of 21 to work
with Michel terrain at the Meridien Hotel in Piccadilly.
one year, he joined Stephen Bull as his head chef on Blandford Street,
W1, moving a year later to run Mulligan's in Mayfair, followed by
Bentleys on Swallow Street, W1, and then back with Bull in 1994
to The Fulham Road where Richard was awarded a Michelin star. He
launched Searcy's at the Barbican (in 1966) and then formed a partnership
gained tremendous critical and public success in all these establishments,
Richard Corrigan opened Lindsay House in Soho, London, in autumn
1997 where his Celtic roots are evident in a menu of earthy and
robust tastes and textures. The restaurant was awarded its first
Michelin star in January 1999. Later, in March 2000, Richard was
awarded "Outstanding London Chef" at the Carlton London
first cookbook, From The Waters and the Wild, was published
in October 1999 by Hodder & Stoughton.
with three children, Richard Corrigan lives in London.
Aussignac was born in Toulouse. His extensive career in catering
includes Gérard Vie from Les Trois Marchés
in Versailles, Alain Dutournier from Carré des Feuillants
in Paris, and Guy Savoy, all of which are both two Michelin star
Some recent awards for Club Gascon:
Best New Restaurant 2000 Zagat Guide Awards and Good Food
Best UK Restaurant 2000 AA Restaurant Awards
Most Fashionable and Most Ambitious Restaurant 2000 GQ Magazine