Ed Baines founder and chef director of Randall & Aubin and television personality started his career in 1985 at the Dorchester hotel as an apprentice chef with Anton Mosimann.
Before founding Randall & Aubin Soho in 1996 he worked at various well known establishments including The River Café, Bibendum Restaurant and Daphne’s, where he established himself as Head Chef. He also spent 1 year working for Armani as a Private Chef before joining Daphne’s.
After building an impressive restaurant portfolio with the Randall & Aubin Brand he successfully sold four restaurants in 2008 to concentrate on his TV career. Ed has appeared in numerous TV programs including Lunch with Ed Baines and ITV’s Ed Baines Entertains, as judge in Britain’s Best Dish, ITV 1’s Taste the Nation, co- presented BBC Great Food Live and Country Show Cook Off on BBC2.
Ed is an excellent speaker on a variety of food topics and business issues within the catering and service industries and has also endorsed the Canderel and Philadelphia brands.
Martin was born and raised near Bath to Latvian parents. He learned his craft through college training in Cheltenham and Cambridge as is recognised as one of the UK’s leading chefs. He opened his first own restaurant, Lettonie in Bristol, in 1988 with a Franco-British style of cuisine and some Eastern European elements. He earned his first Michelin star there in 1992 and a second in 1994. In 1997 he moved Lettonie to larger premises in Bath and has held two Michelin stars for more than 15 years until he decided to sell and become Group Executive Chef of the Duke Hotel where he was awarded another two Michelin stars for Blinis restaurant.
2004 Martin took over as Head Chef of the Lygon Arms in Broadway gaining a Michelin star in 2005. In 2010 Martin became executive chef for Crown Hotels, owners of restaurants at Whitebrook and Celtic Manor. Martin was chosen to cook for Her Majesty the Queen in her Jubilee Year. This unique Honour was recorded on the BBC TV program ‘All The Queen’s Cooks.’
He is a regular star at Taste of London, The Ideal Home Show in London and Edinburgh; he is a regular columnist for Air Baltic and appears all over the UK.
Anthony has worked with a plethora of famous chefs including Gordon Ramsey and Tom Aikens. As Executive Chef from 2011 to 2014 at one of Hong Kong’s most celebrated restaurants The Pawn, he is able to draw on a wealth of international experience. Modern British cuisine is close to his heart however. He crafts modern British dishes that pioneer local organic produce that are exceedingly well received regardless of where they are presented.
Anthony lectured at The Hong Kong Polytechnic University and wrote a monthly column for Foodie magazine during his three year stay in Asia. During his last year in Hong Kong Anthony was approached to be the Chef for the prestigious ‘Royal Room at the Wimbledon Tennis Championships 2014. With a brief to significantly raise the dining standard, Anthony had a very successful year and will be returning to the Royal Room in 2015.
Since returning to London Anthony has assisted in the opening of Gordon Ramsay’s new restaurant Heddon Street Kitchen, a large informal dining restaurant just off London’s Regent Street.
Senior Chef Consultant
As Group Executive Chef for Will Ricker’s restaurants, Neil developed the Mexican concepts La Bodega Negra, Casa Negra and Bodega Negra NYC. He drew on inspiration gathered during his extensive travels in Mexico, Peru and New York. As a classically trained chef Neil has a real eye for detail, which is something clients can really take advantage of when developing their restaurant concepts. Why not take advantage of the experience gained when he developed and successfully opened his own business ventures in London and Dubai? Neil is a real asset when it comes to concept development for start-ups. His focus over the last few years has been on Pan Asian and Pan South American cuisine, but he is equally versed in setting up fine dining and QRS operations.