May 15, 2011
Nick Nairn (born 12 January 1959, Stirling) is a Scottish celebrity chef. Nairn has been a regular chef on BBC's popular Ready Steady Cook since the first series in 1994 and in 1990, he became the youngest chef to win a Michelin star in Scotland. A self-taught chef, his attempts to master the culinary arts resulted in the creation of two restaurants – Braeval near Aberfoyle is still in business, however, the other in Glasgow, called Nairn's is no more.
He has presented three BBC cookery series, all with accompanying books. In 2003, he sold his restaurant in Glasgow to concentrate on Nairn's Cookery School and a catering business and to spend more time with his family. He defeated Tom Lewis in the Scottish heat of the BBC television series Great British Menu.
Richard Corrigan was born in Dublin and brought up on a 25-acre farm in the Irish midlands. At age 17 Richard left Ireland and spent four years cooking in the Netherlands before becoming head chef of Mulligan's in Mayfair. He won his first Michelin star at Stephen Bull's Fulham Road restaurant in 1994, before launching the acclaimed Michelin-starred Lindsay House in London's Soho in 1997. In 2006, Richard took over the reins at the well-established London fish restaurant, Bentley's, opening a second Bentley's in Dublin in 2008. Richard has catered for numerous prestigious events, including lunch at 10 Downing Street for Tony Blair and the King and Queen of Jordan. He has appeared in several UK television cookery programmes and hosts the Irish TV series Corrigan Knows Food.
James Martin (born 30 June 1972 in Malton, North Yorkshire), is an English cook who first appeared on television in 1996. James Martin was born into the chef's life: his father ran the catering side of Castle Howard stately home in Yorkshire and, when he was only 12, James could boast that he'd cooked for the Queen Mother on her visit there. At 16, he went to Scarborough Technical College to begin his formal training. While there, he was student of the year for three years running. His work was noticed by Antony Worrall Thompson, who brought James to London to work. James then travelled throughout France working in the kitchens of French châteaux.
At 21, James opened the new Hotel and Bistro du Vin in Winchester where, as head chef, he changed the menu every day. His TV career started in 1996 when he became a regular team member on Ready Steady Cook; he went on to present Saturday Kitchen and has appeared in dozens of TV shows since.