Our Members

• Toby Lawson

  Head of Smart Supper Club

  Describe a memorable meal you've had while travelling - what made it so special?
  Anchovies everyway in Cetara. We’d had a fairly miserable time exploring the surroundings of Naples, Pompei was boiling and crawling with tourists, and our final stop for the day was this restaurant I’d seen on a cooking show in a tiny town famous for anchovies. It was almost bound to be awful, but instead was exceptional. The focus on a single peak-quality ingredient, the clifftop setting with the sea beneath us and the bad mood it all lifted me out of. Such a perfect memory that I’m almost afraid to go back!
• Greg Lawson

  CEO

  You host a one-off dinner party on an island…who would you invite to share your table?
  Oliver Reid, Hugh Cornwell, David Bowie, Liv Tyler, David Hackett, Frankie Boyle, Martin Johnson, Peter Wheeler, Mark Durden Smith, Peter Langan and Dotty
• Georgie Ward

  Chief of Staff

  What ingredient would you take to a desert island with you, and why?
  I am completely obsessed with Red Panda Chilli Crisp chilli oil. It has just the right amount of heat to it and is the ultimate final ingredient – I add it to fish, meat, noodles, rice, salads and even cheese. I like the fact it is made by an Asian street food duo, produced in their farm kitchen in Devon, and this recipe, they say, has taken them years to perfect. It is a blend of spicy and fragrant red chillies, Sichuan peppercorns, fermented black beans and crunchy onions, and it would simply have to come with me!
• David Ridgway

  Group Executive Chef

  What ingredient would you take to a desert island with you, and why?
  One ingredient is very mean, I would take king prawns, cooked on the grill. I would also need garlic and butter, bread, Spanish ham, olives. My favourite food is tapas, I much prefer to snack on delicious food all day, I spend my days tasting food so never want to eat big plates of food.
• Chloe Jackson

  Group Managing Director

  Describe a memorable meal you've had while travelling - what made it so special?
  One of my favourites (and continues to be so as I repeat it as often as I possibly can!) is at a mountain restaurant in my favourite ski resort Zermatt. Following a few hours skiing arriving to have the same dish of mushroom soup topped with the puffiest pastry top you have ever seen, followed by a main course of lamb wellington – yes double pastry in one meal! Washed down with bubbles and gluhwein. The menu has stayed the same since I first went at the age of 10, and there is something so comforting and homely about it, yet decadent. The picturesque setting of course adds to the occasion!
• Willmar Silva

  Development Head Chef, Moving Venue

  Who is your culinary inspiration? 
  Rafael Cagali, having worked for him, I admire his abundance of finesse while staying true to his vision and roots but still able to have an element of playfulness in everything he does. It's like working with a kid in a candy store.
• Alistair Riley

  Executive Chef, Moving Venue

  You can have a one-off dinner party on an island…who would you invite to the table?
  My wife and family. If I am going to have an amazing experience, I would want enjoy it with people close to me. And Francis Mallmann, a chef from Argentina who cooks over open flames. The life this man has lived, I am sure he will have amazing stories to share.
• Abby Squire

  Creative Marketing Director

  Describe a memorable meal you've had while travelling - what made it so special?
  I would go for Mirissa, Sri Lanka. Fisherman rocks up on a canoe with a crate of freshly caught red snapper, wraps them up in tinfoil with gawd knows what spices, whacks them on his canoe converted barbeque, then his wife bowls over with an amazing crispy jacket potato, it was just delicious straight out the tinfoil. It was a tiny shack on the beach, and I was just about to order something else, and she stopped me and said why not get the special instead? It’s just arrived. Then some prehistoric looking turtle decided to lay some eggs on the sand… classic.
• Philip Kind

  Managing Director, Last Supper

  What is your favourite season in terms of produce?
  Summer is my favourite season when it comes to produce. The sheer abundance and variety of fruits and vegetables available during this time make it a delight. Fresh British berries like strawberries, blueberries, and raspberries are at their peak. Tomatoes, bursting with flavour, are perfect for making fresh salsas, sauces, or simply enjoying with a sprinkle of salt.  
• Sarah Hartnett

  Executive Pastry Chef

  Who is your culinary inspiration?
  The late Professor John Huber. Swiss legend, all round pastry hero, he was the best example of teaching through positivity and encouragement. He revolutionised pastry by developing training curriculums with City&Guilds in UK alongside the Roux brothers, and teaching at TVU/ WLU for many years 
• Tom Adamowicz

  Head Chef for Major Events

  Which dish best represents your culture?
  I would say Żurek — a sour rye soup that’s sometimes served in a hollow loaf of bread. It’s been popular all over Poland for a thousand years, and it’s basically the same dish today. It’s homey, and says a lot about our history.
• Rhys Jansen

  Executive Chef, Last Supper

  Tell us about a dish, tradition or recipe that represents your culture or heritage.
  A braai (or BBQ if you’re English). Growing up on the coast in South Africa, cooking food over the fire, especially fresh fish and seafood that we had caught that day, was a big part of the culture that I grew up in.