Shaun Kenworthy in his own words:

"I’d always enjoyed cooking at home with mum and gran and from the age of eleven or so, spent all my pocket money on recipe books. I’d been working in pub kitchens since the age of 14 to make some extra cash as a part timer and after leaving school decided to give it a go. After a two-year craft catering course and much more part time work in hotels, I then left home for my first fulltime job in Yorkshire, working in a beautiful, newly opened, country house hotel. After that I worked in a couple more hotels in Manchester but wanted to further my career and decided it was time to head to London. I was lucky enough to get a job working at Fullham Road's Bibendum. It was only at this time that my love for good honest food really began. The restaurant had a menu that changed twice daily and used only the best seasonal produce - a chef's dream! After Bibendum I went to join the Atltantic Bar and Grill, then soon took over the whole Gruppo company as executive pastry chef of 5 restaurants, Atlantic, Coast and with the openings of; Air, Mash1 and Mash2. After a couple more years, an opportunity to go and work at my ever favorite restaurant, Quaglinos. First as pastry chef and a year after as senior sous chef, at the same time joining the Conran opening team for Alcazar in Paris and Bern’s in Stockholm, Sweden."