TOPIC: Simple food is as complex as the convoluted [ Tuesday: 4.15pm ]
Shaun Hill (@shaundhill) has spent nearly 50 years in the kitchen, heading various Michelin-starred restaurants over his long career. Born in Belfast and brought up in London, he began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London’s most prestigious addresses including The Capital Hotel in Knightsbridge with Brian Turner and Blakes in South Kensington. He won a Michelin star for Gidleigh Park in Devon where he was a key player in the Modern British food movement of the late 80’s that fused local, seasonal produce with global influences. The Merchant House, his much missed 24 seat Michelin-starred restaurant in Ludlow was hailed as the 14th best in the world and turned the Shropshire market town into a gastronomic destination. He currently holds a Michelin star at The Walnut Tree in Wales. Hill is as accomplished a food writer as he is a cook and ‘How to Cook Better’ and ‘Cooking at The Merchant House’ are modern classics.