Sub-Zero & Wolf appliances have become a firm favourite choice for leading chefs and celebrities due to their industrial and robust feel. Each one of their appliances will deliver delicious results every time and has the performance to create a professional kitchen in your very own home.
We have installed many of them within our handmade kitchens whether it be traditional or a contemporary style. Below we look at some famous chefs who share the same passion for Sub-Zero Wolf appliances.
From built-in refrigeration to, dual fuel range cooker, Sub-Zero & Wolf have everything to make your kitchen have the best possible features to become a professional chef in your own home.
James, a Yorkshire lad from Malton in the North Riding, began working in kitchens in 1984 at the age of 12, as a pot washer for the Castle Howard estate where his father ran the catering operation. A year later he took a trip to the chateaux of southern France where he got hooked on fine food and this set him down his culinary career path.
At 16 he enrolled at Scarborough catering college, where he was named Student of the Year for three years running, and by 1991 he was honing his skills under Anthony Worrall Thompson’s eye at One Ninety Queen’s Gate in London.
He worked for leading chefs in several capital restaurants, including two-Michelin-starred The Square and Harvey’s, and gained further experience in France at Michelin star establishments before returning to England to become a junior pastry chef at the luxury country house hotel Chewton Glen.
in 1994, just before his 22nd birthday, James achieved one of his lifetime ambitions of becoming a head chef, opening the original Hotel and Bistro du Vin in Winchester.
He made regular appearances on The Big Breakfast and Ready, Steady, Cook launching his TV career and he’s barely been off our screens since.
Set on a mezzanine floor among a historic Great Northern warehouse with exposed brickwork and industrial-chic steel girders, this restaurant boasts both a spectacular look and comfy surroundings. While the unique setting is inviting, the main reason to visit is for the food.
It is named in The Sunday Times Top 100 Restaurants 2015 and found within the Manchester235 Casino.
James Martin Manchester offers the very best of British cuisine and is perfect for any dining occasion. Classic and seasonal dishes with a few specials are found among the menus, all made with the highest quality and locally sourced. Celebrity Chef James Martin has produced a classic a la carte menu including some tried and tested recipes with some of his firm favourites.
You can even meet Chef James Martin at one of the special events.
Take a trip to the New Forest in Hampshire to cook with James Martin at Chewton Glen. This unique cookery session within this purpose-built space known as The Kitchen will be a morning with James himself, watch him demonstrate two of his favourite dishes before recreating them yourself on your very own workstation under the watchful eye of James.
The design is an open-plan space, complete with bi-folding doors and glass paneling that floods the room with light. Surrounding the building are raised beds and a greenhouse where herbs and vegetables are grown year-round to supply The Kitchen.
You will find guests and visitors gathering for informal lunches or taking cookery classes, gardeners selecting fresh ingredients or chefs developing this season’s menu.
Relaxed Dining @ The Kitchen
The Kitchen provides an informal dining experience with an open-plan layout offering you the chance to watch the Chefs at work. There’s an à la carte menu featuring tapas style grazing dishes, wood-fired pizzas, gourmet burgers, superfood salads, and James Martin’s pudding selection to finish.
The Cookery School @ The Kitchen
The Cookery School is home to where you will learn new skills before creating your own masterpiece under the watchful eye of the Chef. You will start your day with coffee and home baked pastries before a sneak peek at what’s growing in the greenhouse.
In 1979, Galton Blackiston a 17-year-old high school student, set up a stall at Rye Market selling his own range of homemade cakes, biscuits, and preserves. It became known as ‘Galton’s Goodies’ and due to the success of this Glaton abandoned plans to be a professional cricketer, deciding a chef career instead.
His career moved quickly after making the decision and started working in the Lake District at the renowned Miller Howe, finally working his way up to the position of Head Chef.
He married Tracey in 1987 and they set about finding a suitable location to fulfill their dream of creating a friendly and informal country hotel, where guests would be treated to an amazing experience of relaxed, through professional ambiance, with excellent food. A farmhouse on the edge of the Morston Marshes caught their eye and today, Morston Hall is one of Britain’s leading country hotels, consistently receiving awards.
Galton has held a Michelin star for 18 years and become UK Craft Guild of Chefs ‘Chef of the year’, East Anglian Chef of the Year, and fellow of the craft guild of chefs.
He has appeared on Anglia Television, Gary Rhodes Food Heros, Market Kitchen, Great British Menu and is a regular on Saturday Kitchen with James Martin where he is always promoting seasonal and Norfolk produce.
In Galton’s own words “Food is my absolute passion and I hope to share this passion and my experiences with you.”
Morston Hall is located two miles from Blakeney on the north Norfolk coast. It is an intimate country house hotel with its origins in the 17th century. Morston Hall has won great praise from the regional and national press and is recognised for its outstanding cuisine and high standards of accommodation.
Dinner at Morston Hall is something to not forget. The seven-course tasting menu changes every single day. You can enjoy canapés in one of the comfortable lounges or outside in the gardens, a seasonal four-course lunch menu in the Orangery dining, or a coffee and chocolate in the garden conservatory.
You can join Galton and his team in the kitchen for his seasonal cookery demonstrations. Watch a host of dishes being prepared and have the opportunity to discuss all things culinary!
Shaun Rankin originally from Yorkshire honed his skills at The Mayfair Hotel in London and attended the Thames Valley University at Slough. His love of the sea then took him to the Channel Islands where he spent the majority of his career residing in Jersey.
In 2003, he joined Bohemia restaurant as Head Chef, gaining his first Michelin star in 2005. In 2013 he opened his own highly-acclaimed restaurant, Ormer in St Helier which was awarded its first Michelin star four months after opening, as well as receiving three AA rosettes a few months later. He also opened the restaurant at 12 Hay Hill located in London’s Mayfair.
Shaun has made numerous TV appearances on cooking shows including 2017 Masterchef UK when Ormer Mayfair was featured as a location for the programme.
Grantley Hall is a hidden jewel found in the Yorkshire Dales, offering 47 exquisite bedrooms, four indulgent restaurants, including Michelin-starred Shaun Rankin at Grantley Hall, and three stunning bars. Escape to tranquility in the Three Graces Spa or experience state-of-the-art facilities in the ELITE Luxury Gym.
The exceptional restaurant showcases locally grown and sourced ingredients; taking advantage of the herbs and vegetables grown in their very own Kitchen Garden. They use only the best raw ingredients from hand-picked suppliers that offer quality organic meat for nearby farms, specialty cheeses from across the county, and fresh seafood from the nearby Yorkshire coast.
The Chef’s Table is available for up to eight guests and is located at the heart of Shaun Rankin’s kitchen. Guests will be served an exclusive tasting menu by the Chefs who prepare each dish. A selection of wines is also carefully paired to accompany the exquisite food that will complete this gastronomic journey.
Bill Granger is an Australian restaurateur and food writer, loved by family cooks and sophisticated foodies alike. Bill has a sunny, relaxed approach to food and is an essential element in his enduring popularity.
In 1993, Bill dropped out of art school and opened his first restaurant, Bills, in Sydney’s Darlinghurst. It soon became adored for its legendary breakfasts, served at the central communal table, where locals and travellers, families and friends, still thrive on the produce-led dishes and buzzing atmosphere. Bill’s restaurants went international in 2008 starting in Tokyo, and on to London, Honolulu, and Seoul.
He has written 12 cookbooks, made 5 cookery series, and continues to write recipe columns for magazines and newspapers worldwide.
You can find Granger & Co restaurants in Chelsea, Clerkenwell, Kings Cross, and Notting Hill serving delicious fresh food.
If you would like to know more about our bespoke kitchens and Sub-Zero Wolf appliances contact us today – we look forward to hearing from you. We are very proud to be a Sub-Zero & Wolf premier dealer and are pleased to announce we have nineteen fully functioning Sub-Zero & Wolf appliances in our showroom for you to view.