TALENT MANAGEMENT
Our Talent
Food writer, broadcaster and author Rosie has over a decade of experience in food media, with a passion for good food and drinks, and the stories behind them. Rosie is a skilled communicator, brand ambassador and content creator with three cookbooks, a strong online and print presence and a highly engaged social media following. Rosie is a regular guest on Saturday Kitchen (live slots and presenting weekly foodie films), is the monthly recipe columnist for olive and The Sunday Times, and most recently won the prestigious Guild of Food Writers Recipe Writing Award.
Food is an intrinsic part of 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 loyal, global following across her platforms. Working on brand partnerships and as a private chef for an array of exclusive clients, Maunika is also a regular at food events, cookery schools and festivals. Her international work has taken her to countries including Norway and Israel, as well as continuing to explore her native India. Maunika’s style and recipes are known for making traditional Indian food accessible and achievable, making her a popular contributor to titles including The Telegraph and olive magazine. Maunika’s a contributing editor for Vogue India writing about the London food scene, and her much-anticipated second book, Thali will be released this October.
Former Bank Manager Kenny Tutt was crowned MasterChef Champion in 2018. Since then, Kenny has headlined and hosted food festivals and events across the UK, partnered with industry names on sell out pop ups and supper clubs and collaborated with several household brands on national campaigns. Together with wife Lucy, he opened his first restaurant and cookery school, PITCH in his hometown of Worthing in 2019, and most recently launched his first space in Brighton, Ox Block at Shelter Hall, and Bayside Social in an impressive location on Worthing Seafront. He’s a popular guest judge on MasterChef and is adept at bringing brands and projects to life through his stylish yet accessible recipes, unique presenting style and passion for quality produce.
Since winning MasterChef in 2011, Tim has carved out an impressive career in food working as a chef, author, 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 appeared on Sunday Brunch and Saturday Kitchen, has written five 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, cooking for his family, and his love for Japanese culture, recipes and ingredients discovered during extensive travels there.
Pippa was a contestant on the first series of BBC1’s Britain’s Best Home Cook. Her triumph on the show was down to her amazing knowledge and use of Asian flavours, ingredients, and dishes after her interest in Chinese food was sparked visiting Chinese supermarkets and dim sum restaurants as a child. Since winning in 2018, Pippa has been hosting sell out dumpling and noodle workshops, masterclasses, and supper clubs across the country. Her Instagram account has prompted a huge interest in making noodles and dumplings at home, with her accessible and beautiful ‘how to’ videos becoming cult viewing. Pippa has written two books, Dumplings & Noodles (2020), and Bowls & Broths (2021), and she will open her first permanent space, Noodlehaus, a multi-functional space for workshops and masterclasses with a strong emphasis on community projects and female-businesses, in a brand-new location in Manchester later this year.
MasterChef 2020 Winner Thomas 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, delicious and Sainsbury’s magazine. Thomas champions Great British ingredients and traditional techniques, and through his cooking he embraces authenticity and flavour. This year he has travelled the country to take part in food festivals and exciting collaborations, has created best-selling meal kits and delighted his social media following with his regular recipe features and how-to videos.
Sophie has been a chef and recipe writer for over 8 years, with a wide array of experience of writing recipes, features and styling cover stars for the country’s top food magazines including BBC Good Food, olive, and Sainsbury’s. She’s also the ghost-writer for the bestselling cookbooks for online sensation Mob Kitchen and runs the kitchens at sustainable food project Omved Gardens and her own supper clubs, Spirit and Salt, and Neighbourhood London. Sophie’s a natural when it comes to hosting cookery demonstrations, workshops, and online video tutorials too, and has also curated her own podcast – she’s one third of Three Bird Roast.
Carl Clarke’s first kitchen job was peeling potatoes at 15 but his passion for cooking emerged later in life. 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 his well-loved restaurants Chick ‘n’ Sours and Chik’n across London. 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 credited as one of the most exciting food innovators and industry disruptors around. Carl’s first cookbook, The Whole Chicken (published by Hardie Grant) was released in 2020 and he most recently launched Future Noodles, nutritionally complete, plant-based instant noodles.
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 an experienced host and presenter on TV and at live events. In 2017, alongside fellow MasterChef alumnus Tom Whitaker, Dhruv launched his own multi- award-winning British charcuterie brand, Tempus.
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. He’s a regular guest presenter on BBC 1’s Saturday Kitchen, on stage at festivals and events across the UK, and his little black book of industry contacts makes him a go-to for event and content curation as part of brand partnerships and activations.
After an illustrious career running some of London’s most prestigious kitchens, in 2020 Sophie took the opportunity to fulfil a lifetime goal of moving her family to Barbados to open a restaurant. Working closely with local producers and Slow Food Barbados, Sophie has created a remarkable ethos and offer for The Local, which has sustainability at the heart of it. 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.
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.
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.
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.
This year’s MasterChef Champion Tom stunned with his subtle use of big flavours and ingredients, his striking palate, and his ability to create innovative dishes bringing all these elements together in perfect harmony. He’s proud to admit that he’s obsessed with cooking and developing new recipes, and as such he’s been a huge hit on the food festival scene this summer. He’s travelled the country from Durham to Brighton to showcase his wonderful cookery ideas and has also become a regular on ITV’s This Morning where he wowed hosts Alison Hammond and Dermot O’Leary with his skills. Tom thrives on creating beautiful recipes and content to share with at home cooks.
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 trained as a journalist, but his love of cheese soon found him contributing to titles including The Telegraph, The Financial Times and Harrods Magazine. As one of the country’s cheese experts Patrick works closely with the Guild of Fine Food and as a judge for the World Cheese Awards, he also holds regular cheese talks and tastings for the public, trade and press. As a huge fan of his local food scene, Patrick founded Brighton’s Best awards in 2016 which celebrates the independent restaurants, producers and chefs in Brighton and has worked hard to draw national attention to their significant contribution by appearing on shows including BBC Radio 4’s The Food Programme. Most recently, Patrick has been announced as delicious magazine’s new Cheese Guru and each month he’ll be hero-ing some of his favourite British producers & types of cheese.
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.
