Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cooking style is simple in its delivery but designed to deliver maximum flavour and triumph the chosen ingredients.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Cooking from the age of 5 years old and I had already made my mind up to be a chef. I spent my early years experimenting on my parents and neighbours from dishes I had concocted and adapted from books but using my own palate as my guide . From leaving culinary college I worked with some amazing chefs, I worked quickly up to the rank of Chef de Cuisine aged only 23 and was awarded a Michelin Star aged 25 whilst cooking at The Lords Of The Manor Hotel in the Cotswolds. Since then, I have worked alongside Heston Blumenthal and Pierre Koffman as Head Chef and helped restaurants design dishes for their restaurants globally.
No description provided.
Clive Dixon Consultancy Ltd.
Chef/Founder (Apr 2015-Now)
I coach, mentor and inspire teams both front and back of house. I develop and design recipes and concepts from 5 star fine dinning to grab and go and street food.
Reading, United Kingdom
Travel: 500 kms