TALENT MANAGEMENT
Our Talent
Food writer, broadcaster and author Rosie has over a decade of experience in food media. Rosie is a skilled communicator and brand ambassador with three cookbooks, a strong online presence and a highly engaged social media following. Rosie is a regular guest on Saturday Kitchen (live slots and presenting weekly foodie films), is a Contributing Editor to BBC Good Food Magazine with a monthly column on seasonal produce and has recently been announced as the new monthly columnist for The Sunday Times.
Former Bank Manager Kenny Tutt was crowned MasterChef Champion in 2018. Since then Kenny has headlined food festivals and events across the UK, partnered with a host of industry names on sell out pop ups and supperclubs and collaborated with a number of household brands on national campaigns. Kenny opened his first restaurant, PITCH in his hometown of Worthing earlier this year, and most recently launched his cookery school on the same site.
Since winning MasterChef in 2011, Tim has carved out an impressive career in food working as a chef, consultant and a restaurateur. Tim is an experienced presenter and broadcaster, with a regular seat on BBC R4’s Kitchen Cabinet panel alongside Jay Rayner, and travels across the country with the team discussing and debating the food news of the day. He’s most recently appeared on Sunday Brunch & Saturday Kitchen, has written four cookbooks and is often to be found on the other side of the stove as a guest judge on MasterChef. Tim’s cooking style is influenced by his American heritage and his love for Japanese culture, recipes and ingredients discovered during extensive travels there.
Born in Mexico and raised in India, Dhruv’s upbringing had a great influence on his style of cooking. His complex palate and love of spices won over the MasterChef judges, winning him the competition in 2010. Dhruv has since written a cookbook (SPICE), judged numerous awards including the World Cheese Awards and the Great Taste Awards and is a passionate host and presenter on TV and at live events. A year ago, Dhruv launched his own multi- award-winning British charcuterie brand, Tempus.
After a successful career as an international DJ and dining in top-end restaurants across the globe, Carl discovered his love for food. He trained under Marco Pierre White, and went on to launch a series of ground-breaking pop-ups (God Save the Clam, English Laundrette, Rock Lobsta) before opening Chick‘n’Sours, which now has four branches in London, and Chik’n (Baker Street and Soho). Carl’s a regular on Saturday Kitchen, has been included three consecutive times on the Evening Standard’s Progress 1000 list (most influential people in London) and is well known as one of the most exciting food innovators and industry disruptors around.
Sophie Michell is currently the Food + Drink Director at Byron, most recently overseeing a full brand and menu relaunch across over 30 sites. Her passion for food, cooking and ingredients started at a young age and she still takes much of her inspiration from her family, their heritage and their travels across the world. Not just an award – winning chef, Sophie has written eight cookbooks, is an experienced host and presenter across broadcast media and live events and is also a skilled and knowledgeable brand ambassador.
James is a Somerset-born cider-maker’s son who grew up helping to plant orchards & press apples. Naturally, James’ first cookbook was a celebration of everything he’d grown up with & loved. Apple: Recipes from the Orchard (Hardie Grant, 2019) was featured in titles including The Guardian, The Telegraph, delicious & The Caterer. James also embarked on a hugely successful US book tour at the end of 2019 hosting supper clubs, talks & workshops in LA, Seattle, San Francisco & New York. James divides his time between Somerset & London working as a food writer, recipe developer and collaborating with brands.
Food was an intrinsic part of family life for Maunika, with secret recipes and traditions passed down from generations. Following on from her internationally loved debut cookbook, Indian Kitchen, Maunika has amassed a global following across her website, Instagram & her bestselling app. She’s worked on brand partnerships, as a chef consultant & private chef for a host of exclusive clients in the UK & India and is a regular at food events, cookery schools & festivals too. Maunika’s style & recipes are well known for making traditional Indian food accessible and achievable. She’s a popular contributor to titles including The Sunday Times, The Telegraph and Olive magazine. Maunika is also the contributing editor for Vogue India often writing about the London food scene.
Pippa was a contestant on the first series of Britain’s Best Home Cook hosted by Claudia Winkleman. Her triumph on the show was down to her amazing knowledge & use of Asian flavours, ingredients & dishes after being inspired by visits to Chinese supermarkets and dim sum restaurants as a child. Since winning in 2018, Pippa has been hosting sell out dumpling & noodle workshops, masterclasses & supper clubs across the country. Her Instagram account has also sparked a huge interest in making noodles & dumplings at home, with her accessible & beautiful ‘how to’ videos becoming cult viewing. Her first book, Dumplings & Noodles, will be published in August this year.
Steven won MasterChef: The Professionals at 26 becoming one of the youngest ever winners. Before taking part in the BBC show, he trained with some of the UK’s leading chefs and joined the brigade at South Lodge, winning the tremendous accolade of Sussex Young Chef of the Year. As an ambitious young chef, Steven aspired to open his own restaurant & on leaving South Lodge went on to create etch. his first restaurant in Hove in 2017. Steven’s innovative take on using seasonal British ingredients has won him a legion of fans as well as a number of prestigious awards. This year will see Steven take a step into the London restaurant world as he expands his portfolio of award-winning restaurants by taking over the stoves at the Bingham Riverhouse in Richmond.
As a proud Yorkshireman with Italian heritage, Joe Hurd’s interests in cooking were inspired by these influences from day one. Joe’s cooking style is unfussy, accessible and always about the flavour, and he’s passionate about sharing his knowledge of traditional Italian recipes, ingredients and cooking techniques with home cooks. As a chef, Joe has worked alongside Jamie Oliver, Gennaro Contaldo and the late, great Antonio Carluccio. Joe is also a regular guest presenter on BBC 1’s Saturday Kitchen, ITV’s Munch Box and on stage at festivals and events across the UK.
Alix trained at Leith’s School of Food and Wine. She now runs a successful London-based catering company, Caiger & Co., focussing on providing bespoke and personalised menus, using local and seasonal produce. Aside from her catering business she hosts supper clubs throughout the year and supports organisations championing her values of sustainability, seasonality and community. Alix regularly speaks on the topic of women in the food industry, hosts demonstrations and runs her own podcast Three Bird Roast.
Mark has worked in the food industry since he was a teenager & took over the iconic Wheeler’s Oyster Bar in Whitstable 20 years ago, turning the beautiful seaside town into a world-famous foodie destination. Mark’s knowledge of how to work with sustainable & seasonal fish & seafood is second to none plus he’s also responsible for creating some of Wheeler’s most renowned dishes including the lobster lasagne & the steak, oyster and Guinness pudding.
Patrick is a journalist & cheese expert contributing to titles including The Telegraph, The FT and Harrods Magazine. He works closely with the Guild of Fine Food & as a judge for the World Cheese Awards, as well as hosting regular cheese talks & tastings for the public, trade & press. As a huge fan of his local food scene, Patrick founded Brighton’s Best awards in 2016 celebrating the independent restaurants, producers & chefs in Brighton. He’s worked hard to draw national attention to their significant contribution by appearing on shows including BBC Radio 4’s The Food Programme. Patrick has been announced as delicious magazine’s new Cheese Guru - each month he’ll be hero-ing some of his favourite British producers & types of cheese.
Natalia Ribbe is a German/American transplant who moved to London in 2012 after working her way up from bar back to Hospitality Manager in Vienna + New York. On arriving in London, she spent two years as Head of Marketing & Events for Village London (Riding House Cafe) before going freelance + working on several projects including a stint as a tea lady for the Rare Tea Company + event production for Tabasco. In 2016 Ribbe set up L.O.R. (Ladies of Restaurants) a UK based initiative supporting women working in hospitality through events + education. Last year she also set up the restaurant Barletta with her chef/partner Jackson Berg. She lives in Margate.
Thomas Frake is the MasterChef Champion 2020. He won over the judges, as well as the British public, with his consistent delivery of outstanding modern British classics. Since winning, and despite a global pandemic, Thomas has appeared on BBC 1’s Saturday Kitchen and across BBC Radio, and produced features with The Observer and delicious Magazine Thomas is passionate about supporting Great British produce and is a champion of local producers and providers. With his cooking, Thomas embraces authenticity, tradition and flavour. He starts with understanding ingredients, provenance and culture, develops modern dish concepts built upon these traditional foundations, and then finally implements precise processes to amplify and maximise flavour.
Talent Management
Holly and her team manage some of the most interesting and innovative chefs and restaurateurs on the UK restaurant scene. We will work with you to create the perfect fit for your brief and brand, and with our in-depth knowledge of the industry, we are well placed to understand how best to maximise the role of your Chef Ambassador to ensure long term relationships are established and maximised.
Specialising in the food genre, working with our team and portfolio of clients means benefiting from an approach that goes above and beyond that of a traditional agency; we can offer invaluable insight into reaching the right audience, creative ideas and advice as well as a true understanding of what it takes to create interesting and newsworthy food related content for multiple platforms.
