Guest Chefs

James 'Bob' Parkinson

Guest Chef

Chef/patron, ‘Made by Bob’, Cirencester, Gloucestershire. Bob was previously head chef at The Swan at Southrop, and has also worked in London at Sir Terence Conran’s famous Bibendum restaurant under Simon Hopkinson and at Nahm with Australian chef and internationally recognised Thai food master, David Thompson (who describes Bob as “a fantastic chef”).

José Pizarro

Guest Chef

Sometimes know as 'the father of Spanish cooking in the UK', José Pizarro has lived in this country for 11 years and in that time has worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers and Gaudi. Latterly he has been the head chef and co-owner of the critically acclaimed Brindisa Tapas Kitchens in London, which have all received rave review since opening. José has now left Brindisa to pursue his own career.

Sarah Ryley

Guest Chef

Sarah Ryley is one of Thyme’s ‘ones to watch’. A self-taught chef and cookery teacher who creates totally fresh cuisine, Sarah brings together the sentiment and all the finest flavours of home made food. Original and sophisticated menus are interpreted into generous and delicious dishes with bold rustic appeal.

James Graham

Guest Chef

James is Chef/patron from Allium restaurant, Fairford, Gloucestershire, which he runs with his wife Erica. Their Gloucestershire hot spot has won numerous awards, including the Good Food Guide SW Restaurant of the Year 2008 and most recently, Cotswold Life Chef of the Year.

Marc Frederic

Guest Chef

Darina Allen

Guest Chef

Owner of Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, award-winning teacher, food writer, newspaper columnist, cookbook author and television presenter, Darina Allen has inspired and taught at least two generations of young and aspiring chefs, home cooks and artisan food producers through the Ballymaloe Cooking School, in County Cork, Ireland.

Gontran Cherrier

Guest Chef

Gontran Cherrier, an ebullient, third generation artisan French baker, has been described by The Times as "France's hottest baker".

Rory O’Connell

Guest Chef

Having spent more than 20 years cooking in the world’s finest kitchens, Rory O’Connell is uniquely equipped to share his expertise and knowledge with others. Rory trained at Ballymaloe House with Myrtle Allen before leaving East Cork for Paris, where he helped to develop La Ferme Irlandaise, the French outpost of Ballymaloe.

Christine McFadden

Guest Chef

Christine is a well-established food writer and teacher with a deep interest in the many aspects of food and its provenance. She has a passion for spices and seasonings and a particular interest in the historical impact such ingredients have had on culture, politics and economics.