The Fellowship was instigated in 2003 whilst the MCGB was under the Chairmanship of the late Peter Jukes of The Cellar in Anstruther to recognize excellence and longevity in the trade.

From time to time Full Members are put forward to receive the level of Fellow of The Master Chefs of Great Britain. Such chefs are able to demonstrate that they have been at the top of their profession achieving either 3 rosettes or above in the guides or a series of industry accolades and awards over a period of time of not less than 10 years.

Current holders of The Fellowship

Mark Allison, Dole Food Company
Andreas Antona, Simpson’s Restaurant
Frances Atkins, The Yorke Arms
David Auchie, South Lanarkshire College
Andrew Bennett, Toque and Blanche
Galton Blackiston, Morston Hall
Keith Braidwood, Braidwoods
Tessa Bramley, The Old Vicarage
Trevor Brooks - Private Chef
Russell Brown, ex Sienna Restaurant
Philip Burgess, The Dartmoor Inn
Mick Burke, Consultant
William Curley, Pastry Chef
David Hunt, Inspire Catering
Paul Gayler, Consultant
Reg Gifford, retired – Michael’s Nook
Peter Gorton, Gorton’s Restaurant
James Graham, Ostlers Close
Shaun Hill, The Walnut Tree
Gary Hunter, Westminster Kingsway  College

Juan Martin, retired – Sharrow Bay
Gary Mclean, City of Glasgow College
Robert MacPherson
Andrew McGeorge
George McIvor, The Full Range
David Mutter, The Clachan Grill
Nick Nairn, Nick Nairn Enterprise
William Pike, Consultant
Gerald Roser, retired -Mirabelle Restaurant
Bruce Sangster, Sangsters
Steven Saunders, Aspire Group
Adam Simmonds
Geoffrey Smeddle, The Peat Inn
Sonia Stevenson retired – The Horn of Plenty
Cyrus Todiwala MBE, Café Spice Namaste
Wendy Vaughan, retired - The Old Rectory
John Williams, Bodysgallen Hall
David Wilson, retired – The Peat Inn
Michael Womersley, The Three Lions


Note: Biographies will be added to this page as and when they become available.

Mark Allison

Mark William Allison is a chef, educator, author, motivator of healthy eating - dedicated to empowering the world community to live a full and healthy life one meal at a time.

Mark is Director of Culinary Nutrition for the Dole Food Company. Former dean of culinary arts at both Johnson & Wales University (JWU) and the New Orleans Culinary & Hospitality Institute (NOCHI). Mark is a native of England, who has worked around the world in culinary arts for 37 years. He moved to the United States in 2004 from West Glamorgan, Wales, UK, where he was a senior catering lecturer at Neath Port Talbot College. He is the author of “150 projects to get you into Culinary arts” through Quarto publishing based in London, UK and Barons publishing based in the US.

He is the recipient of numerous culinary and educational honors; most recently he received the America Diabetic Association’s “Father of the Year Award” in 2012, the 2011 JWU Publishing Award, 2009 JWU Community Service Award, 2008 JWU“Teacher of the Year Award”, and in 2006 the JWU “Outstanding Service Award”.

He was on the board of directors for the American Juvenile Diabetes Research Foundation (3 year term), as Matthew his middle son has type 1 diabetes. He is a great believer in healthy eating and contributes the power of fruits and vegetables to prolonging his wife’s life from 4 years to eight years, after being diagnosed with stage four carcinoid cancer back in 2008 (Alison passed away March 2015). He is on the board of directors of the North Carolina Education Foundation, a non-profit organization that provides scholarships to underprivileged students. He is a frequent lecturer and judge in various international venues. He has been a guest professor at colleges in France, Spain, Italy as well as Alaska and Singapore. He was a Judge for the Nestle "Toque d’Or Competition, and the Caterer and Hotelkeeper Magazines "Catey Awards", which are the UK hospitality version of the Oscar awards and he is a national judge for the high school program “ProStart”.

Mark achieved fame for Neath Port Talbot College by winning Restaurant Magazines best College Restaurant in “Wales and the South West of England” competition in 2004. In 2003, he received the Teacher of the Year Award at Neath Port College, Wales, UK. He was personally honored by then Prime Minister Tony Blair for his dedication to the Education and Hospitality field in Wales in 2003 at 10 Downing Street, London, England. That same year he won the Craft Guild of Chefs Education & Training Award, which is considered nationally the ultimate achievement in culinary arts education in the United Kingdom.

While teaching at Neath Port College, he led student teams to two consecutive wins in 2001 and 2002 at the distinguished Toque d’Or competition sponsored by Nestle′ - the first and only time in the competitions history when a school won two years in a row. Mark is also a frequent writer for numerous culinary publications and used to have his own recipe column in the South Wales Evening Post. He has appeared live on TV and Radio in the UK and US, most recently the Cooking Channels’ “Cooking School Confidential”, and PBS’s“Overdraft” which featured President Bill Clinton and “Ice-cream Nation”. He appears regularly on WCNC The Charlotte Today Show demonstrating easy to make at home healthy cooking recipes.

Mark lives in Charlotte, NC with his three children, Jonathan, Matthew and James

fellow of the master chefs of great britainClick here for Mark Allison's recipe for Melon & Shrimp

David Auchie

David has been a lecturer in professional cookery and advanced craft at South Lanarkshire College for 27 years.

He was a former Scottish Culinary Team Member progressing to bothJunior and Senior Culinary Team Manager having competed at four Olympics in Berlin and then Erfurt,Germany.

David is passionate and committed in teaching the next generation of chefs for our wonderful industry.

A list of personal successes

  • 1997 Gold Medal and title of ‘Scottish Chef of the Year’, 1997atScothot, SECC, Glasgow.
  • 1998: Member of Scottish Culinary Team, Gold Medal,Class Winners and Overall Winners for ‘La Parade de Chefs’, Hotelympia, London.
  • 1998: Member of the Scottish Culinary Team. Gold Medal at the Culinary World Cup in Luxembourg.
  • 1999 Member of Scottish Culinary Team. Gold Medals in Cold Buffet and Hot Kitchen, Overall Winners of ‘Chef Ireland Culinary Championships in Dublin Eire.
  • 1999 Member of Scottish Culinary Team. Gold medal in Cold Buffet, Silver Medal in Restaurant of Nations at the World Championships, Basel, Switzerland.
  • 2000 Member of the Scottish Culinary Team. Gold and Two Silver Medals for the Cold Buffet, Silver in the Restaurant of Nations at the Culinary Olympics, Erfurt, Germany.
  • 2001 Member of Scottish Culinary Team. Gold Medal in International Hot Kitchen at ‘Chef Ireland’ Dublin, Eire.
  • 2001 Member of Scottish Culinary Team. Four Gold Medals and Second Place Overall at the World Culinary Grand Prix, SECC, Glasgow.
  • 2002: ‘ Knorr National Chef of the Year 2002’, Second Runner Up in the Grand Final at the Restaurant Show, Olympia, London.
  • 2002: Member of the Scottish Culinary Team. Gold Medal in the Cold Buffet and Silver Medal in the International Hot Kitchen at the Expogast Culinary World Cup, Luxembourg.
  • 2004: Team Captain of the Scottish National Culinary Team. Gold Medal in ‘The Restaurant of Nations’. Silver Medals in The Buffet Programme and 5th Place Overall at The Culinary Olympics, Erfurt, Germany.
  • 2007: Craft Guild of Chefs ‘Education Chef Award’
  • 2011 Team Manager of the Scottish National Culinary Team. Silver Medal in ‘The Restaurant of Nations’ at Hospitality Week.
  • 2011 Winner in the Catering in Scotland ‘Excellence in Education
    Awards’ at the Hilton in Glasgow.
  • 2017 Awarded Fellowship of the Master Chefs of Great Britain.

Membership of Professional Bodies

Master Chef of Great Britain

Federation of Chefs Scotland

Scotch Beef Club

Slow Cook Crown of Gressingham DucklingClick here for David Auchie's recipe for Slow Cook Crown of Gressingham Duckling

Andrew Bennett

fellow of the master chefs of great britain - Andrew BennettWorked in the Hospitality industry for over 40 years within the Hotel and Restaurant sector predominantly in central London, beginning my career at Claridges Hotel, and progressing through many well known establishments including the Berkeley, Portman, Hyatt Carlton Tower Hotels and Robert Carrier and Michelin Starred Rue St Jacques Restaurants.

Executive Chef roles included the opening of the Conrad Hotel in Chelsea Harbour, Sopwell House Hotel in St Albans and for the remainder of my career at the Sheraton Park Lane Hotel where 23 years of initially Executive Chef and progressing to Food & Beverage Director.

During my career I have been involved in many aspects of the development of young talent and no more so than being able to judge many competitions in the UK and internationally for over 25 years, and holding the role of chairman of the National Chef of the Year competition for 5 years.
Charity also plays an important part in my life highlighting our local Keech Hospice raising over 150,000 GBP and many more.

My career highlights include the Craft Guild Banqueting Chef of the Year – Starwood Presidents Award on two occasions – Tiffany Education Award – Citizen of Luton Award - MBE for services to the Industry –Craft Guild Chairman and Special Award followed more recently an Honorary Vice Chairman’s Award from the MCGB.

Currently have my own consultancy called ‘Toque & Blanche

Mallard Duck Roasted with Green Peppercorn & Lime, Parsnip Trio.Click here for Andrew Bennett's recipe for Mallard Duck Roasted with Green Peppercorn & Lime, Parsnip Trio

Trevor Brooks

Fellow of Master Chefs of Great Britain - Trevor BrooksTrevor Brooks currently works as personal Chef to rock legend Roger Taylor. He has been in this position for the last nine years ,managing to dodge most of the various curve balls that “Rock and Roll” throws at him!! Actually ,thats not really true, its all very calm and sedate!! Non-disclosure form has been signed !

Previously in his career he ran his own restaurant ,and there received one AA rosette (original 1-3 ratings),subsequently converting to three rosettes under the current system. Also a Michelin Red M. Moving on from there,Trevor was involved tin the opening of the Mulberry Groups Hotel, Charlton House. Whilst here the three rosettes were maintained together with an upgrade to a Michelin star! Then a move to the much vaunted Kinnaird House Hotel,again keeping a tight grip on those rosettes for the next nine years! 

A stint working for Lady Bamford at her amazing Daylesford Organic shops and restaurants led to the meeting of French magician Nicolas Clement who managed to pull Trevor’s current job out of a hat!!

Trevor now lives in rural West Sussex ,feeling somewhat removed from the catering and hospitality of old, but trying desperately to improve his mountain bike skills on the South Downs ….and, of course, dabbling at the stoves.

David Mutter

fellow of the master chefs of great britain - david mutterHaving Trained in some the UK’s most prestigious 5 star hotels and restaurants, David took the reigns of the kitchen at Darroch Learg in Ballater, Royal Deeside, where he stayed for over 18 years, achieving and maintain 3 AA Rosettes, becoming the longest holder of the award in Scotland.

Now a Fellow of the Masterchefs of Great Britain, he is actively involved in the running of the Clachan Grill, also in Royal Deeside where he leads the team, producing classic brasserie dishes with the best of produce from the local producers in the area.

Rillete of Loch Duart SalmonClick here for David Mutter's recipe for Rillete of Loch Duart Salmon

Gerald Roser

fellow of the master chefs of great britain - gerald rosserBorn in Germany, Gerald started his career by taking on a three year chef's apprenticeship and then furthered his culinary skills by working as a Chef Tournant in Switzerland for two years. Moving to England in 1971, he took on his first role of Head Chef at the Beauport Park Hotel, before moving on to become the head chef of Ockenden Manor in 1982. It was here that he got his first mention in the food guides. Between the years of 1984-2001 he owned and ran the critically acclaimed Röser's Restaurant and was awarded 3 AA rosettes, 7 out of 10 in the Good Food Guide and given an Egon Ronay star. For the last 15 years he was Head Chef at the Mirabelle Restaurant at the Grand Hotel in Eastbourne from which he retired in July 2017. During his career he won Wedgewood Chef of the year in 1997 and was the Chairman of the Masterchefs of Great Britain for five years.

Cured Salmon with Rathfinnys Seven Sisters GinClick here for Gerlad Roser's recipe for Cured Salmon with Rathfinny's Seven Sisters Gin

Cyrus Todiwala MBE

fellow of the master chefs of great britain - Cyrus TodiwalaBiography as at March 2017

From ‘chef of genius'ʹ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Bombay-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwala'ʹs Kitchen, and The Park Café in Victoria Park East still has his feet very much on the ground...running.

He cooks, teaches, writes, runs successful restaurants and does more than his fair bit for charity and the community, but Cyrus’ restless, entrepreneurial soul means he’s never going to stand still. He’s never said no to a challenge, whether it’s leaving a secure Executive Chef role in the Taj Group of Hotels in Goa 21 years ago to start all over in the UK, or bravely daring to combine flavours, spices and ingredients in ways no other Indian chef has done before.

His ‘worst kept secret’ Khaadraas Club Dinners held at Café Spice Namaste every 4-5 weeks feature heirloom recipes from his mother and aunts in Bombay and India. They’ve become coveted rituals, introducing his rich Parsee culinary heritage to a wider audience.

In 2011, with Pervin Todiwala he opened Mr Todiwala's Kitchen, the signature restaurant at the Hilton London Heathrow T5 and in 2013, The Park Cafe at Victoria Park East. A new restaurant is planned in Canary Wharf in late 2017. Cyrus Todiwala also teamed up with Scottish Chef Tony Singh in the hit prime time series on BBC2, ‘The Incredible Spice Men’. He likewise appears in the travelogue ‘Galleons of Spice’, broadcast on the History Channel, taking viewers through a tour of the culinary traditions and influences of Goa and Portugal. Despite being a hands-on chef, he also manages to make regular media appearances, and is a popular guest chef on BBC Saturday Kitchen.

Cyrus is the author of 6 books: 'ʹInternational Cuisine: India'ʹ, 'ʹCafe Spice Namaste: New Wave Indian Cuisine'ʹ, 'ʹIndian Summer'ʹ, as well as “The Incredible Spicemen” with Tony Singh, ‘Mr Todiwala’s Bombay: Recipes and Memories from India’, and his latest, ‘Mr Todiwala’s Spice Box: 120 recipes with just 10 spices’.
He appears regularly at top food festivals around the world, including Taste of London, The BBC Good Food Show, Ludlow Food Festival and the Abergavenny Food Festival in Wales (where his hand-made line of gluten‑free pickles and chutneys, Mr Todiwala’s Splendidly Spicy Pickles and Chutneys, almost always sell out before the end of the show).

A passionate campaigner for sustainability and buying British, Café Spice Namaste'ʹs list of green awards includes the Sustainable Food Award from the Corporation of London and a 'ʹSpecial Achievement Award'ʹ for his commitment to the environment from the Footprint Forum. In 2016, Café Spice Namaste won a coveted Triple Bottom Line Ethical Procurement Award and the Eat Out CSR Award. Cafe Spice Namaste, which has just celebrated its 21st year, is the longest standing Michelin BIB Gourmand restaurant, having achieved every year the award since 1997.

Cyrus is the Patron of the British Lop Society, one of the rarest pig breeds. In 2016, Café Spice Namaste was once again nominated for a City of London Sustainability Cities Award. Cyrus is the proud recipient of a Craft Guild of Chefs 'ʹSpecial Award and has been made Fellow of the Royal Academy of Culinary Arts and the Master Chefs of Great Britain.

He is a member of the Asian Restaurant Skills Board, which aims to raise the prestige and profile of the Asian cuisine industry as a career choice – a cause very close to his heart, having opened the pioneering Asian & Oriental School of Catering in 2000, which went on to inspire others chefs to open their own training restaurants. Ever the innovator, ten years later, in 2013, Cyrus launched Zest Quest Asia, a first of its kind, with the Master Chefs of Great Britain, to help introduce Asian cookery to a new generation of ‘homegrown’ talent. He is a Founding Member of the Guild of Entrepreneurs and a Freeman of the Worshipful Company of Cooks. He is an active Ambassador of Springboard UK, the industry careers charity, the Clink Charity, an Enterprise Champion of LeSoCo and an Honorary Professor of the University of West London. He also holds an Honorary Doctorate from London Metropolitan University.

Cyrus was awarded an MBE by HM The Queen for services to education & training and an OBE for his contribution to the hospitality industry. He is a Deputy Lieutenant of Greater London. In 2012, he cooked the very first luncheon for HM The Queen's Diamond Jubilee Tour, featuring his now famous 'ʹCountry Captain'ʹ.

Written and prepared by: Gina McAdam MA, Marketing Director, Mr Todiwala’s Collection, London