30 under 30 2022

Welcome to our 30 under 30 class of 2022 – a celebration of some of the brightest young stars from all corners of the industry. It has never been more important to fly the flag for hospitality and we hope you enjoy reading about the diversity of creativity that is blossoming within it.

Lily Waite, 27
Founder, Queer Brewing

An award-winning beer writer, associate editor of Pellicle Magazine, a talented ceramicist and founder of Queer Brewing, Waite is a master of many trades and a fine example of the diversity of creativity that fuels the best of the industry. She started Queer Brewing in 2019 to occupy space for LGBTQ+ people in a beer world dominated by cisgender, heterosexual, male voices, and the project quickly took off with over 30 smash hit collaborations as far-flung as the US and Scandinavia. Her Fight Like Hell DIPA was brewed to observe Trans Day of Remembrance on 20 November, honouring those who have lost their lives to anti-trans violence. With the help of Cloudwater and their Wayfinder programme, Waite moved to brewing her own beer in 2021 and she now employs a team of two to help pave the way for LGBTQ+ visibility and representation at an even greater scale.
@lilywaite_ @queerbrewing

Dan Schofield, 30
Co-founder, Schofield’s

Manchester is building a serious name for itself not only where restaurants are concerned, but on the bar scene too. This is, in part, thanks to the return of the Schofield brothers who, after growing up on the outskirts of Manchester, took flight to forge international bartending careers. Dan worked at Little Red Door in Paris, Coupette in London, and has stepped behind the stick everywhere from Bangkok to Singapore and back again, in-between co-authoring an excellent book: Schofield’s Fine and Classic Cocktails. The brothers’ first venture together has been years in the making and taking a seat at their bar on Little Quay Street is where genuine northern hospitality unites with world-class cocktails. A killer combination. 
@drschofield @schofields.bar

Khristen McDermoth-Craft, 23
Membership manager, Soho Farmhouse

Speak to any operators outside major urban hubs and one constant issue is being able to staff their restaurant or hotel. Yet Nick Jones’s Cotswolds outpost of his Soho House members’ club makes it look easy despite it being in the middle of the Oxfordshire countryside. A membership manager of any private club holds a crucial role – they need keep every member happy, not an easy task. Yet this seems to come naturally to the 23-year-old McDermoth-Craft who can often be seen working his way around members and guests in the central courtyard at Soho Farmhouse. A natural host, he says of his role, ‘it’s something I would never have dreamed of…the role utilises all my best skills and is one I can really enjoy’. Happy staff equal happy customers.
@sohohouse

Anna Anderson, 30
Founder, Kindred

Hospitality is about human connection, and we so admire the work of Anna Anderson who has come from outside the industry to create an inclusive members’ club predicated on a genuine sense of community. The idea came to Anderson during her previous career as a social worker. As well as working with teenagers at risk of exploitation and gang activity, she witnessed first-hand the disconnect and loneliness many people experience in city life and set about finding a solution. Her plans came to fruition in 2020 and the Grade II listed Georgian mansion in Hammersmith is now home to a co-working space by day and a social space by night. Thanks to the principal of actively introducing members to one another, the first two years of the club have been fruitful, spawning business ideas, investments and – most importantly – friendships.
@londonkindred @annafern1

Kray Treadwell, 30
Chef-owner, 670 Grams

They say good things come in small packages. For Kray Treadwell it’s true of both his tiny 12-seater restaurant in Birmingham, and his daughter – born weighing just 670 grams – to whom the restaurant owes its name. It’s Treadwell’s first solo venture after having come up under Glyn Purnell and Michael O’Hare but it didn’t take a minute for the chef to find his stride. Opening between lockdowns of 2021, an orderly three-month waiting list formed with diners eager to experience the chef’s bold creativity in the kitchen to the sound of his grime and hip-hop playlist. His fearlessly original approach earned 670 Grams a spot on The Good Food Guide’s Platinum List in 2021 and has dialled up the conversation about Birmingham’s food scene getting serious.
@670grams

Hannah Wood, 28 & Alice Wheeler, 27
Creative team, Eataly

‘They are the glue that holds us together’, was the way their Eataly colleagues nominated Hannah Wood and Alice Wheeler. At CODE we applaud anyone who opened a new business during a pandemic and Eataly did just that, in May 2021, on Bishopsgate by Liverpool Street. At a time when office workers and tourists were scarce, Wood and Wheeler worked on all the creative aspects on the business in lockdown without the usual support from the central Eataly team due to travel restrictions at time. Their roles at Eataly are a reminder of the diversity of jobs in hospitality and the sheer breadth of opportunities available to people looking to work in the industry.
@eatalylondon @_wheelygood

Rory Luke, 28
Chef sommelier, Sketch

It’s not every day you sit down for lunch, ask the sommelier to recommend a wine and they top up your Riedel with a Chardonnay from Essex. But this is what you should come to expect if you visit Sketch and have Rory Luke taking care of you. The 28-year-old chef sommelier joined the iconic Mayfair townhouse property in 2017 as a junior sommelier. Four promotions later, Luke is now the highest rank of chef sommelier with a passion not only for wine but for quality of service too. He clearly likes to surprise diners and perhaps push boundaries a little, something every true hospitality natural should do, especially in the surroundings of Mourad Mazouz’s establishment.
@sketchlondon

Jérémy Prakhin, 28
Head pastry chef, Maison François

By any standard Prakhin started young. At just 13 he began an apprenticeship in pastry in his hometown of Tours before moving to Paris to work at the Hôtel Plaza Athénée. Then it was to London, where he climbed the ranks to head pastry chef for Corbin & King by way of The Ritz and the Galvin brothers. After the first lockdown eased in 2020 Prakhin joined the opening team of Maison François where he has been instrumental in the restaurant’s roaring success. Anyone who has had the pleasure of dining there will know Prakhin’s pâté en croûte maison is exceptional and his dessert trolly could rival any in Paris.
@jeremyprakhin @maisonfrancoislondon

Indiana Rossi, 28
Manager, Salon Wine Store Brixton

Rossi has taken a tour of hospitality roles, from chef to cocktail bartender to host, before finding her home in wine and never looking back. Originally from Milan, she moved to London eight years ago and for the past seven has been accumulating an exacting knowledge of wines. Her title as manager of Salon Wine Store in Brixton Market doesn’t quite cover the significance of her role within the Salon-Levan-Larry’s stable. When not hosting events like the infamous Strictly Bangers, she’s busy buying for the Salon restaurant and shop, curating superb menu pairings and, not least, running a wine school and training program across the three London restaurants. In director Mark Gurney’s words: ‘She is one of the most important emerging wine experts in the industry.’
@indyi @salonwinestore

Dominic Hamdy, 29 & Oliver Hiam, 30
Founders, Bar Crispin & Crispin

Friends and business partners since university, Hamdy and Hiam began their hospitality entrepreneurship in their early 20s with the gourmet scotch egg brand Scotchtails, which still trades at Borough Market today. Next came their Aldwych coffee shop, Lundenwic, and in 2018 they hit their stride opening Crispin in Spitalfields. The modernist glass and zinc pavilion runs as a café by day but when the lights go down, it plays host to a hot roster of guest chefs. Their newest venture, Bar Crispin on Soho’s Kingly Street is their best yet. The diminutive size of the restaurant is disproportionate to the alchemy of a stellar 150-strong list of organic and biodynamic wines and sparkling cooking from the kitchen. It’s a true knockout.
@bar_crispin @crispin_e1

Fanny Derozier, 27
Acting general manager, Kiln

It’s rare that a restaurant group becomes so admired by its industry peers in such a short lifespan but Super 8’s journey from a converted pub in Soho in 2014 to four market-leading restaurants (soon to be five) is not only down to their suppliers and their impeccable cooking, but the people that power it. Derozier epitomises the warmth and efficiency that Kiln and, by extension, Super 8 have come to be known for – she frequently packs 400 covers a day into the tiny Brewer Street restaurant, without compromising on quality of service. There are few GMs in London of this age with such a reputation, admired by customers and colleagues alike.
@kilnsoho

Josean Greselle Balotin, 30
Head chef at Brat x Climpson’s Arch

Sitting at his desk in Brazil working as a data analyst, Balotin dreamed of becoming a chef in London. Impressively, only seven years later, he would find himself on the pass as head chef at one of the hottest tickets in town. Brat x Climpsons Arch is the perfect example of innovation born from adversity. At a time when pandemic restrictions favoured alfresco dining, the space beneath the railway arches was a natural home for Tomos Parry’s open fire Basque cooking, and it was here that Balotin stepped up from senior sous to head chef. He had proven his worth as the Brat mothership was establishing a world-class reputation, grafting hard in every section of a challenging kitchen, and his rapid ascent from a first industry job as KP is a textbook example of the opportunities open to those from outside hospitality who bring total passion and dedication with them.
@joseanbalotin @bratrestaurant

Marcus Cobden, 29, senior creative; Despina Christodoulou, 29, marketing manager; Louisa Hood, 27, marketing manager; Ollie Horlick, 27, recruitment officer; Thea Fawcett-Walsh, 29, HR manager; George Boyd, 29, head of finance; Maya Tarrant, 29, head of bar culture & training
JKS Restaurants

It’s not just in the kitchen or front of house where youthful talent thrives; hospitality fosters bright young things behind the scenes too, as demonstrated by the head office who are powering key operations at market leading JKS. On the creative end there’s Cobden in charge of brand design and visual content across the group; Christodoulou, who has been developing the creative and marketing strategies for JKS’ biggest project to date: Arcade Food Hall and is an accomplished writer on the side; and then Hood, who has seen BiBi from conception to opening and helped to launch nine new retail brands. On the other side of the head office team there’s Horlick, who, with passion and positivity, has recruited for seven openings in two years amid some of the toughest hiring conditions ever; Fawcett-Walsh, who helped navigate the group through the pandemic and ensures staff are treated with integrity; Tarrant, bringing esteemed cocktail experience to the group’s 18 restaurants, bars and pubs; and finally Boyd, who has supported the growth of JKS as it has doubled in size, and now heads up the finance team. An accomplished young bunch indeed.
@jks_restaurants

Will Gee, 26
General manager, P. Franco

There are few finer establishments to drink at in London than those on Will Gee’s CV. After arriving from Lincolnshire he made his way from Noble Rot to Brawn where he spent two years feeling out the contours of a cellar packed with interesting but lovable natural wines. To be served by him is a ‘joyful experience’, say Brawn and any customer who has had the pleasure of being across the bar from him would surely agree. His work ethic is unbeatable and his sense of hospitality, instinctive. Gee has recently taken his talents to the iconic P.Franco where he oversees some of the most exciting collaborations on the British food scene.
@williamdgg @pfranco_e5

Sinead Fenton, 30 & Adam Smith, 30
Farmers, Aweside Farm

Aweside is a brilliant demonstration – though an all too rare one – of the fruits of democratising land ownership for farming. Fenton and Smith both come from low-income, urban backgrounds and after taking over the running of a community allotment in London, were able to purchase a 4.5 acre smallholding in Arlington, East Sussex through the Ecological Land Cooperative. The pandemic and poor weather made for a tricky first two years in business, but they have been busy regenerating the land and growing beautiful vegetables, herbs and edible flowers for chefs, and suppliers like Shrub. Fenton has become an important voice in the industry, calling attention to the exploitations of a broken food system, and lifting the lid on the highs, lows, and mental health hurdles of life in farming. On the side, the pair have set up a social enterprise to address food inequality by sharing growing skills and creating a community garden where the organic produce goes to local people experiencing food poverty.
@awesidefarm

Salvatore Greco, 28
Head chef, SOLA

There are many in the food world that say SOLA is underrated when it comes to the awards cabinet. Chef patron Victor Garvey made a drastic statement when he closed the much-lauded Rambla in Soho and reopened it as SOLA – an almost polar opposite restaurant, one that could feel more at home in Mayfair. Alongside Garvey in the kitchen is Salvatore Greco. The head chef of this modern Californian food restaurant is originally from Sicily and moved to London in 2015. Greco struggled to find a job, being only 20 years old and with his cooking experience limited to regional Sicilian food, but any chef who says, ‘if I close my eyes, I can still smell the dried tomatoes and hot asphalt on a summer morning’, deserves an opportunity. Thanks to Garvey, he seems to have found his calling on Dean Street.
@ch_salvo @solasoho

Harry Dyer, 30 and Sam Best, 26
Founders, Shrub

Sustainability has become a hot topic in hospitality but it’s increasingly difficult to sort the greenwashing from the real deal. Thankfully Sam Best and Harry Dyer are serious about small scale, ethical growers and in September 2020 they rented a van to begin bringing high quality, regeneratively grown produce to chefs. The operation quickly scaled up and they now supply an impressive client list of around 150 restaurants including, Brat, Native and Silo. It has proved to be a steep learning curve, but their success is bolstered in building personal relationships with their 30 growers and ensuring there’s transparency throughout the supply chain. The impact they have made in such a short time is no mean feat in the fickle world of produce wholesalers.
@shrubprovisions 

Rebecca Dickson, 28
Co-founder, Goya Communications

The past decade has seen the PR world shift to a wider discipline encompassing social media management and content creation to support the demands of building an online presence. Some agencies manage it better than most and Goya is one of the new arrivals that ace the brief. Dickson is one of three co-founders and she brings professional photography, food styling and videography to the table. Her work has appeared in the pages of Condé Nast, The FT and Wallpaper magazine and captures the best of Goya’s esteemed client list from L’Enclume and Where The Light Gets In, to KOL, Leroy and The Little Chartroom. When it comes to the ‘gram, she’s a dab hand at managing accounts that run into the hundreds of thousands of followers – someone you can trust when you don’t know your SMO from your ROI.
@thefreckledfoodie @goyacomms

Adam Wood, 29
Head chef, Garden House Cambridge

From the Vale of Glamorgan to the banks of the River Cam, Wood’s career tracks a formative route through some of the UK’s top kitchens. At just 15 he moved to London to join Marcus Waring’s brigade at The Gilbert Scott and later went to work under the tutelage of Phil Howard at The Square. A stint in Melbourne preceded four years at the esteemed Perilla before embarking on his first solo venture, Garden House, at the Graduate Cambridge hotel. Ex-dairy cow graces the menu alongside regeneratively grown local produce, low-waste dishes and honey from the restaurant’s own beehives. It certainly ticks all the buzzword boxes, but Wood’s purpose and precision marry these elements into a beautiful example of modern hospitality. 
@adamegwood @graduatehotels @gardenhousecambridge

Charlie Tayler, 29
Head chef, Aulis

Eating at Aulis, Simon Rogan’s chef’s table in Soho, it becomes quickly clear that head chef Charlie Tayler’s cooking has been strongly influenced by his time in Japan where he spent a year travelling the country discovering Japanese cuisine, including working at a traditional kaiseki restaurant in Kyoto. Growing up in Hove, Tayler’s first taste of a restaurant kitchen was working as a kitchen porter during his GCSEs. Moving to London in 2013, he’s worked in some of the best kitchens in the capital including Alyn Williams at The Westbury and The Ledbury. Tayler was appointed head chef of Aulis in September 2020 at a tough time for restaurants up and down the country – not least an intimate chef’s table restaurant. He works closely on sourcing ingredients from the Lake District and also covered the Aulis arm of the Simon Rogan at Home range.
@charlietayler92 @aulissimonrogan

Clemmie Parrett, 30
Founder, Darby & Parrett

It’s easy to overlook the importance of public relations within the hospitality industry – it can call to mind those stereotypes from the ‘90s – but there are now a number of highly respected PR companies on the scene. One such agency is Darby & Parrett that has come to the forefront over the past couple of years. Founded by Clemmie Parrett, the team work with a number of international restaurant brands such as COYA and STK, as well as London-centric brands such as Mortimer House and MJMK. Parrett has over a decade of experience and prior to setting up Darby & Parrett she worked as Communications Director of Bone Daddies.
@darbyandparrett

Connor Slater, 23
Head chef, Mana

There are some people that can’t help but make you feel like an underachiever, and few more so than 23-year-old Slater who is leading the kitchen in one of the top fine-dining restaurants in the UK. Simon Martin’s Mana is redolent of his former employer Noma and brings a calibre of cooking to Manchester city centre that was previously the preserve of the bucolic beauty of the Lake District next door. Slater first found his footing at Warrington restaurant Spirit before moving to Rogan & Co in Cartmel, where the group’s farm provided a formative education in the importance of quality produce. In Manchester, Slater worked under Aiden Byrne at Manchester House before joining Mana’s opening team in 2018 as commis chef and scaling the ranks at an astonishing pace. 
@connorslater_ @restaurant.mana

Natalia Middleton, 29
Chef & Cookery teacher, Food Behind Bars

Born in Brazil, raised in the UK and New Zealand, Middleton has worked in hospitality since she was 15, training as a chef and finding her passion in teaching. She joined Food Behind Bars in 2021 and works directly with prisoners teaching cooking skills – her recipes are used in prisons across the UK – and, importantly, connecting them to the industry to boost employment prospects upon release. Beyond her day job, Middleton has made significant contributions to the wider community including cooking 7000 hot meals for charities across London during lockdown, and raising money for The Sharan Project and Hackney Chinese Community Centre to raise awareness of the increase in attacks on East and Southeast Asian communities in the wake of Covid-19. Though Leiths has been her educator and employer, Middleton penned an open letter to the school to discuss what can be done to make it a more inclusive institution for both staff and students.
@natmcooks @foodbehindbars

James Terry, 23
Co-founder, Dishpatch

Most people wouldn’t have much of a career to speak of at 23 but James Terry started building websites at 14 and has honed his design, coding and strategy skills to work on a range of start-ups including the profit-making Adapt app for revision timetabling, where he continues to advise as chairman. When the pandemic forced hospitality to close overnight, Terry saw a gap in the supply chain between consumers and the new at-home propositions from restaurants. His answer was an end-to-end logistics platform, Dishpatch, which he built with friend Pete Butler. Focussing on premium meal kits from prolific chefs and restaurants – think Café Murano, Michel Roux Jr. and Ottolenghi. The company is one of the few players to find longevity in the market and has raised an impressive £10m in seed funding.
@phatjme @thedishpatch

Luke Murray, 24
Operations manager, Tommy Banks group

Murray has spent just over two years within the Tommy Banks stable, joining the front of house team at Roots in York and immediately setting himself apart with impressive leadership and logistical skills. Four months in, the pandemic arrived and with it came the opportunity to help set up a premium at-home dining experience. Made In Oldstead became a national success, so much so that it required a new kitchen space and 30 members of staff. It is one of the few restaurant boxes to continue trading long term and Murray plays a pivotal role in this part of the business, alongside overseeing operations across The Black Swan at Oldstead, Roots, and Edrich – the new restaurant at Lord’s Cricket Ground.
@lukemurray97

Alicja Specjalna, 29
Executive chef, MEATliquor

An established group like MEATliquor can’t afford to rest on its monkey fingers when competition is rife, and founder Scott Collins clearly knows this, going by his astute move to bring talent like Alicja Specjalna on board. She is a chef with an expert knowledge of the product and along with her partner, Sam Bryant, worked at Coal Rooms in Peckham before creating Whole Beast, a live fire nose-to-tail concept which made many a star turn on the pop-up scene before being forced into hibernation by the pandemic. This opened a window to work at MEATliquor, where Specjalna opened sites, led training programmes and took responsibility for innovation and consistency of product. She has overhauled the ageing and butchering process for the all-important patties and streamlined production systems to save hours of kitchen prep every week.
@alice_wholebeast @wholebeast @meatgram

Theo Selby, 27 & Nathaniel Selby, 29
Chefs, Evelyn’s Table

With an English father and Filipino mother, the Selby brothers grew up in the rolling hills of West Sussex before embarking on prolific careers in the kitchen. Theo was 16 when he followed his older brother Luke to Le Manoir aux Quat’Saisons, catching the eye of head chef Gary Jones and training across all sections of the highly demanding kitchen. He won The Academy of Culinary Arts’ Annual Award of Excellence in 2015 and went on to work on Necker Island and at London’s Luca. Nathaniel joined his brothers at Le Manoir after university and headed off to Simpsons in Birmingham and Smoking Goat and Koya in London. Family ties brought their talents together to work at Ollie Dabbous’ HIDE, then on a series of residencies before settling in to running the 12-cover Evelyn’s Table – surely the restaurant with the most talent per square foot in London.
@nathanielselby @theoselby @selbybrothers @evelynstable

Luke Payne, 29
Chef-owner, The Pack Horse Hayfield

Northern champion of hospitality Thom Hetherington has been banging the drum for his local pub, the Pack Horse in Hayfield, ever since Luke Payne and Emma Daniels took it over five years ago. What the couple might have lacked in noteworthy hospitality experience was plenty made up for in warmth and ambition. Their pub strikes a charming balance between a proper local, to linger at with a pint, and a dining destination. Since September 2016, Payne has been removing the standard pub dishes from the menu and replacing them with increasingly exacting plates of food starring local, seasonal ingredients. Remarkably, he is an entirely self-taught chef, taking cues from the cookbooks and restaurants he admires. It must be a point of satisfaction now that his own work is attracting high praise from some of those very same chefs, along with plaudits from local and national critics.
@lukepayne92 @thepackhorsehayfield

Bella Babbit, 27
Wine director, The NoMad Hotel

Half Swedish, half American, Babbit is a total natural when it comes to the workings of hospitality and the world of wine. She began making moves early, with a junior sommelier role at the world-class Clove Club before moving on to Luca, then to The Laughing Heart where as restaurant manager she was an integral part of the team and developed her inclusive and approachable style of serving wine. Her colleagues past and present count themselves lucky to work with her, and at the NoMad hotel she is delivering what is surely one of the most interesting wine offerings in the UK.
@bellababbit @thenomadhotel

Ronan Shaftoe, 26
Head chef, Bar Brett

Bar Brett, a creation from the team behind Cail Bruich, is a breath of fresh air on the Glasgow scene and more so than ever now that Ronan Shaftoe is on the pass. The Canadian chef brings a wealth of international experience to the wine bar, having worked in kitchens from LA to Melbourne to Canada; though it was his time in Hong Kong, working at the chef hotspot Yardbird, that radically influenced his outlook in and out of the kitchen. Shaftoe is the embodiment of the new-wave chef, with a people-first approach. In lockdown he trained to become a life coach and has recently gained Associate Certified Coach accreditation, while spending time with young chefs to develop their skills and nurture new talent. Bar Brett’s GM, Colin Anderson, says Shaftoe is ‘a natural leader and on the road to greatness’.
@shaft.oe @bar_brett

Ones to watch in 2022

Ruby Hutton, 29
General manager, Cora Pearl

When the world turned upside-down in March 2020, the hospitality industry was a force to be reckoned with, such was the speed and creativity in pivoting to new propositions to fight for survival. Among uncertainty and fear there were many shining stars who held things together and Hutton is a prime example, running Cora Pearl’s busy delivery service with outstanding organisation and attention to detail. Since the restaurant reopened, she has been a steadfast and kind leader, sharing with the team her infectious desire to give customers the best possible experience. Co-owner Oliver Milburn says Hutton has been ‘the making of Cora Pearl’ and has marked her out as a ‘huge player’ in British hospitality in the years to come.
@rubyhutton92 @corapearlcg

Aika Levins, 27
Sous chef, The Barbary Next Door

Born and raised in Chiba, Japan, a large family with a love of food and cooking drew Levins toward the hospitality world. At 16 she began working front of house at a restaurant in Matsuyama before realising her heart was in the kitchen. She moved to the UK and climbed the ranks in the kitchens of Jamie Oliver’s Fifteen, Morito Hackney Road, Neo Bistro and Cora Pearl. Now at The Barbary Next Door, her ambitious and seasonal cooking is marking her out as a rising star.
@thebarbarynextdoor

Lauren Polson, 21
Learning & development co-ordinator, Red Engine

At a time where staff shortages are more pressing than ever, Polson’s contribution to the industry is as admirable as it is surprising, given she is just 21. Having trained as a front of house apprentice at London South East Colleges, she joined the D&D people team and worked singlehandedly on a talent strategy to bring more young people into the industry. This included planning the D&D Summer School training programme and leading the Kickstart Scheme, which brought record numbers of candidates through the door, many of whom now have permanent roles. She has recently taken her passion and energy to Red Engine, the company behind Flight Club and Electric Shuffle.
@redengineteam

Simon Shand, 29
Head chef, Leroy

Ed Thaw has a knack for running restaurants. His venture Ellory was a beloved predecessor to Leroy in Shoreditch which has quietly remained at the top of its game since it opened in 2018. Thaw’s appointment of Simon Shand as head chef marks Shand out as one of most interesting talents to watch in the year ahead. Sam Kamienko’s boots are big ones to fill but Shand has brought with him a thoughtful, understated style of cooking and his experience in the exacting kitchens of Arbutus and Wild Honey stands him in very good stead.
@simon_shand @leroyshoreditch

Drew Snaith, 28
Head chef, Pidgin

Northampton-born chef Snaith left school at 16 to pursue his calling in the kitchen and a two-year stint at Le Manoir aux Quat’Saisons early on set his career on the right path. Upon moving to London he worked at Brunswick House as sous chef before taking his first head chef role at The Conduit where he focused on sustainability and eliminating single-use plastics. One of his many pursuits in-between times has been his seasonal small plates concept, Nehmann, which popped up all over London in 2021 before going on hiatus. He has recently taken up the head chef position at Hackney restaurant Pidgin and we look forward to seeing him make his mark there.
@drew.snaith @pidginlondon

In celebration of this year’s winners, we’re offering an exclusive CODE membership rate for those working in hospitality. If you’re 30 or under, get a year’s membership for just £29.99 here, or gift it to a young friend or colleague here. Offer is valid throughout February 2022 and is for new members only.