Ed became a chef in '98 and trained 10 years on-site at a French style sushi-seafood bistro and an authentic Mexican restaurant.
He continued on to the BBC College of Royal physicians , working on film sets for arts and media catering were he cooked for many famous taste buds: Nick Cave & The Bad Seeds, Travis ,Thirsty Merc ,Texas Texas, Lou Reed, Van Morrison bands etc! Cooking on and for film production sets and shoots like Entrapment, Train Spotting and Scottish Parliament allowed Ed's creative style to flourish...
...Ed now finds himself cracking the lifestyle of the northern beaches in Australia, he is naturally talented with food and understand the intricacies if nutrition. His current position as head Chef at a leading Australian private care clinic reflects his dedication to nourishing food as well as care of dietary concern and specificity.
Ed is an artisan! He CREATES and importantly, agreed to share some of his creations with us :)
Working in professional kitchens might mean missing weekends and holidays and having to deal with grease fires, but you certainly learn a few cooking tips and tricks along the way. Ed is influenced by African, Scottish and Spanish tradition and it is not surprising that his daring cuisine and creativity result in an eclectic style.
In his kitchen you can expect a resistance to the the onslaught of fast food and the standardisation of taste, with an aim to preserve local cuisine, traditional food products and know-how within eco-regions.
It is no wonder that Ed creates his own condiments assuring consistency in his creations.
Try out some of Ed's canapé suggestions or reach out for a recipe of any kind!
