Felice Tocchini Celebrity Italian Chef Born in Tuscany, Felice got his first job in catering at the age of six. At fourteen, he took a threeyear cookery course at the Ferdinando Martini Catering College in Montecatini Terme, honing his skills working in the kitchens of Italy’s top hotels and ski resorts during holidays. On qualifying, he was asked to join the Royal Shakespeare Theatre restaurants in Stratford-upon -Avon as a Commis Chef. In 1988, the Royal Shakespeare Restaurants acquired a hotel in Chipping Campden and Felice was appointed as head chef at the Seymour House Hotel. At 23, he became Chef Manager, remaining at Seymour House Hotel for over 15 years. In the 90s, Felice created the “Pasta Club” which took on a life of its own attracting some 1000 members. Felice now owns two award-winning restaurants in Worcestershire - Fusion Brasserie and Fusion too - which he runs with the help of his wife, Fiorinda, son, Daniel and his wonderful team. He specialises in using fresh, local produce to create delicious food with an Italian twist. Felice is passionate about local produce and spends much of his time working with growers and producers as well as schools and colleges to help promote Worcestershire food and drink. His main love is developing recipes and any food challenges thrown at him. In 2010 he was head hunted by celebrity chef Jean Christophe Novelli and also works alongside him at the Novelli Academy, one of the finest cookery schools in the world.
Judy Gardner Owner of Manor Farm and founder of Eckington Manor Cookery School Judy Gardner bought Manor Farm in 2004 - it had become very run down but Judy had a vision to turn it into something very special. She has lovingly restored the farm and its buildings to create a stunning boutique hotel, one of the UK's top cookery schools and a working farm. Collectively called Eckington Manor, it offers sumptuous bedrooms and suites all of which have been designed by Judy herself. The cookery school offers a host of courses, ranging from basic knife skills to advanced courses for professional chefs. Eckington Manor has a core belief that people should be encouraged to buy British, favour local producers and honour seasonality. Not only does Judy believe that this means everyone would eat a lot more healthily and enjoy more flavoursome food, it also makes sense to support the regional economy and help cut down the carbon footprint. Judy has been involved in the food industry for over 30 years and her philosophy on food is now borne out at Eckington Manor. It is unique in the fact that much of the food for the cookery school and its hotel guests is produced on Judy's very own farm. You couldn't get much fresher than that and one of the reasons Eckington-produced fare, such as its breakfast sausages, keep on winning awards.
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