About Brian

At the end of the day when the pots & pans are put away, Brian is just someone who enjoys brilliant food and sharing his knowledge with people. Whether you’re a Professional chef, an avid foodie, a school group or taking your first steps in the kitchen you’ll find his enthusiasm infectious.

He is widely recognised for his expertise but you can forget the pressure and pretentiousness you may associate with Chefs. Brians watch words are passion, patience and humour.

However if you’ll pardon the pun some folk prefer a bit more meat on the bone, so here’s a little more about him.

Brian always believed that great tasting food should not be confined to “swanky” restaurants and whilst his CV shows evidence of them, he has carefully shaped his career to learn from a wide range of food businesses.

Plush penthouses, bustling brasseries, executive dining rooms and historic country inn’s sit neatly in his portfolio as do college kitchens, staff restaurants and rain sodden farmers markets. At one time, you’d even have found him sailing in ships’ Galleys advising and training multi national crews, and yes…clinging on for life in rough seas! That’s without even mentioning the lovingly rescued monastery in Manchester which is now a unique venue. Along the way, he’s studied some more picking up advanced qualifications, teaching certificates and several awards from professional bodies and the media. He’s also been awarded Master Craftsman status by the Craft Guild of Chefs.

He has taught dozens of dinner ladies, been Chairman of Judges for many years for a Young Chefs Competition and sat on the panel to select the Northern Chef of the Year. You’ll see him on the bill at Festivals with high profile chefs/other award winning chefs, or you’ll spot him hosting Culinary theatres helping talented (but nervous) Chefs take their first steps into the public arena. It seems he just can’t stop cooking!

All in all, his experiences and dealings with a variety of businesses and people means that he has a depth of knowledge and understanding you’ll be hard pressed to find elsewhere.

So, what’s next? He’s survived thousands of hot hectic services, served millions of plates of food, managed scores of Chefs and inspired fellow cooks across Europe, but Brian is determined to delve deeper into the world of food.

Consequently he’s installed a kitchen on a farm. It’s not just any farm though it’s 250 acres that has been farmed by the Pimbley family for four generations growing a range of superb produce. It was meant to be a peaceful little place where Brian could stay inspired and create recipes. However it seems that he wasn’t the only one wanting to get close to the ingredients. Now small groups of people can come and cook with Brian on the farm and share the secrets of a Master Chef of Great Britain.

Back to top