Antony Worrall Thompson
Antony Worrall Thompson is a celebrated restaurateur and TV chef. He has presented BBC’s Saturday Kitchen and has regularly appeared as a guest chef on BBC’s Ready Steady Cook.
Born in Shakespeare's hometown of Stratford-upon-Avon, Antony studied hotel and catering management at Westminster Kingsway College before taking his first catering job in Essex.
In 1978, he moved to London and became a sous chef at Brinkley's Restaurant on the Fulham Road. Within one month he has been promoted to head chef. The following year he took a sabbatical in France, eating and working his way around the local cuisine. Returning to Brinkley’s as head chef, Antony changed the menus according to his experience gained in France. Next up was Dan’s Restaurant in Chelsea, where as head chef he changed its character from café to haute cuisine, propelling its image into the pages of glossy magazines and Sunday supplements.
By 1981, Antony opened Ménage a Trois in Knightsbridge - widely known to be the Princess of Wales’ favourite restaurant. As the only restaurant in London to serve just starters and puddings, Ménage a Trois and Antony received a tremendous amount of press coverage and critical acclaim. Antony subsequently went on to open Ménage a Trois restaurants in Bombay, Melbourne, Stockholm and New York.
Since then, Antony’s restaurants have received many accolades. He has won the Mouton Rothschild Menu Competition and the Meilleur Ouvrier de Grande Bretagne (MOGB) - the equivalent of an Oscar for a chef. More recently, he opened the popular restaurant Notting Grill in London, which specialises in organic meat, fish and vegetables, and Kew Grill in Kew. Antony has also written several recipe books including Antony's Weekend Cookbook and Real Family Food.
He is passionate about organic farming and grows many of his own herbs and vegetables.
Antony is a huge fan of Sub-Zero and Wolf and insists on cooking and cooling with the brands in both his UK and Spanish homes.
Antony on Sub-Zero: “I have found that to produce the best possible food you also need the freshest ingredients. In all my years of cooking professionally I haven’t come across anything that beats my Sub-Zero Fridge/Freezer unit in terms of size, configuration and technical superiority. It is an invaluable tool for me because of the superior refrigeration system unique to Sub-Zero. With other brands there is an exchange of air between the fridge and freezer, meaning humidity levels are low, which can dry out food. My Sub-Zero model keeps the air in each compartment separate, preserving all food, especially fruit and vegetables, for longer.”
Antony on Wolf: “My Wolf Gas Range (R486G) is one of the most precise instruments in my kitchen. The six separate burners can go from the lowest flame for simmering and melting to a strong searing heat for the utmost control. The griddle gives me the flexibility to cook directly on the temperature control surface which is great for breakfasts, pancakes and even scallops and delicate white fish.”
Antony on the Sub-Zero & Wolf London showroom:
“I’ve been using Wolf and Sub-Zero appliances at home for many years, I’m deeply impressed. The new showroom with everything on show makes me want to move home so that I can create a new, even better kitchen.”
http://www.awtonline.co.uk/
To see Antony talk about his passion for Sub-Zero and Wolf, click on the arrow in the centre of the image below:
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