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Ashley palmer watts biography of martin tn: Ashley Palmer-Watts is a Dorset Michelin-starred chef and restaurateur. His passion for cooking began at the age of Dorset born, Chef Director of Dinner by Heston, Ashley-Palmer Watts’ first job was washing up after-school in a local restaurant aged
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Your data can be shared with others Michelin affiliate TabletHotels and Robert Parker in order to know you better and with your consent sending you marketing offers. Responsible for creating the two-starred restaurant Dinner by Heston, he has since co-founded Artisan Coffee. Almost every high-end restaurant in the UK and indeed the world has learnt from the boundary-breaking methods Heston Blumenthal implemented at his Bray-based restaurant in the early s, be it working with water baths, paying attention to the sensory experience of eating as a whole or simply questioning why we have always cooked in a certain way.
The day after I finished my exams I joined the restaurant as an apprentice. The food was bold, simple and clever, but it was before it all kicked off and people started focusing on the wacky things he was doing. It was a very magical place to work, and after months of badgering him for a job a spot came up and I joined full-time.
As one of five chefs at The Fat Duck, Ashley joined at a time when the kitchen was an incredibly difficult place to work in. We were trying to cook food that was way beyond what this old pub kitchen could produce, but we were all really ambitious and just carried on. It already had a star when I joined, but when we got the second star in everything started to really kick off.
We refurbished the kitchen, things kept snowballing, and by the time we got the third star in it all just went mental.
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This was a time that Ashley describes as the most exciting time of his life. He was made head chef in when he was just twenty-five years old , and after winning the third star he and Heston started working with neuroscientists and specialists who helped them approach cooking in an entirely new way. We were working over hours a week, with no idea of what was happening outside the kitchen doors; all we were focused on was how to make the restaurant better.
The Fat Duck was all-encompassing, and we went from five of us in the kitchen to around forty chefs with loads of stagieres, development kitchens and laboratories. We grew incredibly fast and were breaking down barriers that no one had ever even considered before.