Joe Otway
From Brighton to Manchester (by way of Cape Town, New York and Copenhagen), Joe Otway's career as a chef spans the globe. Inspired by his time with chef Dan Barber, his craft goes beyond the kitchen and into the farming of the ingredients which he showcases at his restaurant Higher Ground.
Chefs
Farm-to-fork cooking isn’t anything new in the British food scene. It’s a phrase that gets thrown around quite a bit; often with little substance behind it. But for Elly Wentworth, it’s a calling; the abundance and limitations of working with produce grown on-site at Fowlescombe Farm is a dream come true.
Only a handful of chefs around the world can cook with the same complexity as Ashley Palmer-Watts, who was an integral part of Heston Blumenthal’s The Fat Duck Group for twenty years. Responsible for creating the two-starred restaurant Dinner by Heston, he has since co-founded Artisan Coffee and now helms the kitchen at London's most in-demand pub: The Devonshire.
