Knife Skills: In the kitchen
  Marcus Wareingis one of Britain’s brightest young chefs. He was named YoungChef of the Year by the Restaurant Association in 1995 while working at GordonRamsay's Aubergine in Chelsea. At the age of 25, he earned his first Michelin starat L’Oranger in London, then in 1999 gained another Michelin star at Pétrus, therestaurant he opened with Gordon Ramsay in St James’s. In 2006, he was a winnerof the Great British Menu challenge. His perfect custard tart, which he went on tocook for the Queen’s 80th birthday banquet, was the only recipe in the competitionthat all three judges gave 10 out of 10. Marcus now divides his time between Pétrus,which has recently gained a second Michelin star and has relocated to The BerkeleyHotel, and the Savoy Grill. His first bookHow to Cook the Perfect...was publishedby Dorling Kindersley in April 2007. Charlie Trotterstarted cooking professionally in 1982, and in 1987 opened CharlieTrotter’s in Chicago. Now recognized as one of the finest restaurants in the world,it has received five stars from theMobil Travel Guide,five diamonds from the AAA,and seven James Beard Foundation awards.Wine Spectatornamed it Best Restaurantin the World for Wine & Food in 1998, and America’s Best Restaurant in 2000.Charlie is the author of 11 cookery books, hosts the TV seriesThe Kitchen Sessionswith Charlie Trotter,and produces a line of gourmet products under the CharlieTrotter brand name. In 1999 he founded the Charlie Trotter Culinary EducationFoundation, which awards funds to individuals seeking careers in the culinary arts. Shaun Hillhas been described by Delia Smith as “one of Britain’s most outstandinglygifted chefs”. He was made the Egon Ronay Chef of the Year, and received the CateyChef Award, and theAA Restaurant Guide’s Chef Award, all in 1993. His restaurant, TheMerchant House in Ludlow, won a Michelin star almost on the day it opened. It heldthe award throughout its 10 years and was voted 14th Best Restaurant in the World in a2003 poll of international food writers and chefs. He now divides his time between TheGlasshouse in Worcester, where he can be found in the kitchen at least four days a week,and London, where he consults for Fortnum and Mason. Lyn Hallcreated a name for herself as chef of Blake’s Hotel in London beforesetting up her own La Petite Cuisine School of Cooking in the 1980s, the only schoolin which Michel Roux (3 Michelin stars) would agree to work. He has describedLyn Hall as “the best teacher in England to-day, very gifted, methodical and kind.Most importantly, she has a passion for her subject and her students are alwaysthe best.” Lyn Hall’s dynamism has earned her international respect as a cookeryteacher. She contributed to the epicGreat Chefs of Francewhilst studying in thefinest restaurants in France, including La Tour d’Argent and Le Pré Catelan. Lyn noworganizes cookery theatres, celebrity programmes, chef’s competitions, and major foodexhibitions. She is the author ofLyn Hall’s Cookery Course(Conran Octopus, 2004).