John Burton Race, successful Michelin Star chef, television personality, restaurateur and sometimes controversial media star was born in Singapore in 1957 to a British diplomat father and spent his formative years travelling the globe, experiencing a multitude of cuisines his earliest memories of cooking involve watching and helping the family Chef which is where he discovered both his innate talent and profound passion for food and cooking.

He came up through the ranks of kitchen life, learning and honing his craft for many years starting as an apprentice at the Wessex Hotel in Winchester and working his way through the tough hierarchy of a kitchen brigade stellar restaurants such as Quaglino’s - Hotel Meurice London, Chewton Glen , La Sorbonne Oxford (1*Michelin) ending up at one the true edifices of Michelin cuisine in 1983 under the wing of super chef Raymond Blanc at Le Manoir aux Quat’ Saisons where he was promoted to Sous Chef. When Raymond wanted to open another restaurant in Oxford, Le Petit Blanc he turned to JBR to head both the restaurant and the kitchen and it was here that he won his first Michelin Star.

In 1986 he fulfilled his lifelong dream of opening his own restaurant, L’Ortolan in Berkshire where he achieved his own two Michelin Stars and then went on to mirror this achievement in 2000 at JBR Restaurant at the Landmark Hotel.

In 2002 John moved to France for a year to relearn and discover ingredients and his love of cooking after many years in the fast lane, it was time to take a step back, spend time with his wife and family and reconnect with a slower pace of life, Channel 4 jumped at the opportunity of a TV show based around his sabbatical which inspired the hugely successful television show "French Leave" which made John and his family a household names. After a year of living and breathing all things French and much inspired by all he had seen and learnt, John moved to Devon in 2004 and opened "The New Angel" in Dartmouth, Devon which was awarded a Michelin Star in 2005 and retained it until his departure in 2010.

John’s media and television career was secured when he entered the jungle as a contestant in I’m Celebrity Get Me Out Here, a controversial but highly watchable figure where he will best be remembered for his cool calm demeanour whilst eating various ‘sushi’ delicacies such as crocodile tongue, fish eyes and dried crocodile penis.

JBR is now a household name and almost constantly on television in shows such as Market Kitchen, Daily Cooks ‘Challenge, Kitchen Criminals, Britain’s Best Dish and Country House cooking.

John has also published seven books (see below) and is currently planning to write a biography of his sometimes turbulent and endlessly fascinating life.

John currently lives in Devon with his girlfriend and young son.

Services:

• Food Demonstrations
• Menu Design
• Food Consultancy
• Coaching & Training
• 1-2-1 and Group Cooking Lessons
• Promotions
• Celebrity VIP Appearances
• Product Development
• Product Launch
• Trade Shows
• Food Festivals
• Fundraisers
• Television Appearances
• Quality Control
• Service Reporting and Analysis

Consultancies Include

• Cobblers Cove Hotel – Barbados
• Beach Comer Group – Mauritius
• Sun Hotels – Mauritius
• Caribbean Food Festival - ongoing
• Kent Inns
• The Treasury Plymouth
• Venture capital project about to commence

Martin Blunos, one of the country's greatest chefs, held two Michelin stars for more than fifteen years and was born and brought up near Bath, his parents having come to England from Latvia just after the Second World War.

Influenced by his mother's wholesome cooking from her homeland and Russian relatives, Martin has become one of the finest chefs in Britain. In each of his restaurants he earned two Michelin Stars. First was Restaurant Lettonie (French for Latvia) on the edge of Bristol. After nine years, in 1997 he opened a larger version of Lettonie in Bath and added letting rooms.

After a successful 14 years owning his own restaurants, Martin decided to sell his restaurants and became Group Executive Chef with the Duke hotel where he achieved another 2 Michelin Stars with Blinis restaurant.

He than moved on to work at the Lygons Arms as Executive chef achieving another Michelin star but left in 2008 after the sale of the hotel.

Unlike many of his peers, he hasn't learnt his craft from other master chefs. He went to college in Cheltenham, did a spell at the Strand Palace Hotel in London, a season in Switzerland and a many cruises on a Greek tycoon's yacht before finding a job at Lampwick's in London's Battersea Road, where the main competition came from Nico Ladenis in his early nouvelle cuisine phase.

Martin appears regularly on television and radio with regular slots as Guest Chef on BBC Great Food Live! and Food Uncut, ITV's Saturday Cooks and Daily Cooks, BBC1's Saturday Kitchen with James Martin, BBC 2 Food Poker, ITV 1 Britains Best Dish, BBC Market Kitchen. Channel 5 Cooking the Books. He made 'Tasting Times with Martin Blunos' a ten part series for ITV and was chosen to cook for Her Majesty The Queen during her Jubilee year which was documented in a 30 minute television programme and recently appeared on BBC1 in 'All The Queen's Cooks'. Martin was invited to meet The Prime Minister Tony Blair at the Foreign & Commonwealth Institute to celebrate Latvia joining the EU. He appeared on SKY TV's Worlds Greatest Dishes and has also appeared on BBC 1 Holiday Programme, BBC 2 Master Chef Goes Large and presenting his own Christmas programmes for HTV.

Martin demonstrates all over the country at media events and at major food festivals throughout the world. In addition to his cooking Martin is much in demand for public appearances, talks and demonstrations, was a guest chef at the Gourmet Food Festival in Johannesburg, South Africa and has attended a new food event organised by the British High Commission in Mexico as consultant.

Having been involved in the catering and hospitality sector for many years, to Michelin two star standards, Martin brings an amazing wealth of experience, knowledge and a wicked sense of humour to Unitas.

Services:

• Food Demonstrations
• Menu Design
• Food Consultancy
• Coaching & Training
• 1-2-1 and Group Cooking Lessons
• Promotions
• Celebrity VIP Appearances
• Product Development
• Product Launch
• Trade Shows
• Food Festivals
• Fundraisers
• Television Appearances
• Quality Control
• Service Reporting and Analysis

Clare first worked in the Learning and Development field in the early 90’s when she held the role of Training Manager at the Ritz Hotel, London – a role she held for five years.

She then moved on to work with Intercontinental Hotels for 3 years as Training Manager and subsequently to Claridge’s, London in 1999 where she worked again, as Training Manager.

Since then, Clare has worked on a freelance basis as a learning, training and development consultant, building links with companies both within and outside of the hotel industry.

Clare’s work with the most prestigious names in the hotel industry means that she is highly skilled in coaching and facilitating learning in an environment where communication and production and delivery of management.

With a Chartered Institute of Environmental Health license, Clare is able to deliver levels and is ‘Stonebow’ registered to train and deliver their Practical Training Certificate, Stonebow Licensed Train the Trainer programme

Training Modules:

• Group Training Programme
  Techniques for group style training
• Performance Management
  Benefits, structure and appraisals techniques
• Presentation Skills
  Professional presenting - structure and delivery
• Interview & Selection
  Enhance behavioural interviewing techniques
• Food Safety Levels 1, 2 & 3
  Licensed by Chartered Institute of Environmental Health
• Trainer Workshops
  Customised to develop company trainers in line with business needs
• Customer Service Workshops
  Managing your Time and your Meetings
• Diversity Awareness and Equal Opportunities
  Supervisory Development
• Developing Training Infrastructures

Example of Client List:

• Claridge’s, London
• Intercontinental Hotels Group (Corporate Office) Windsor & Aylesbury
• Conrad Hotel/Wyndham Grand London Chelsea Harbour
• IRM Safety Consultants
• Sol Melia Whitehouse Hotel
• Montcalm Hotel
• Storm Training and Development (for Siemens plc)
• Argyll Business Centres, London
• H.R. Owen, London
• Valtech Limited (I.T./Software Consultants)

After achieving his qualifications ( BA in Business Economy and a BA as Economy Assistant) Michael has held senior positions at Harrods, Moevenpick, Galeries Lafayette and Selfridges and progressed to consult for leading retail organisations over the years including GUM Trading House (Moscow)and Azbuka Vkusa Supermarkets (Russia), TGT Global and Fritz Feincost in Germany.

Michael prefers the to the point hands-on approach and is totally committed in helping the client to improve their project outcomes by using a distinctive approach, resulting in an even more successful organisation, whatever the challenges.

His problem solving abilities, extensive knowledge and drive to succeed have made him one of the leading consultants within the food retail sector. Michael is always very Customer oriented with emphasis on Customer Intimacy, partnering with customers’ business in mind and with a constant focus on quality of service and results.

Services:

• Concept Planning Development
• Concept Re-engineering
• Merchandise Planning
• Corporate Foundation
• Marketing & Sales Re-engineering
• Business and Marketing Plan
• Food Hall Development and Opening (Project Management)
• Purchasing Organisation
• Total Quality Management