Jeremy Lee

Jeremy joined London’s Quo Vadis in Soho in 2012, becoming Chef Proprietor of this venerable restaurant.

Jeremy had previously manned the stoves for and worked with Sir Terence Conran, Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking.

Originally from Scotland, Jeremy came from a family where home cooking of a high order was daily fare and his menus reflect the seasons. He writes for numerous newspapers and has appeared regularly on TV including many series of Great British Menu.

Valentine has long wanted to welcome Jeremy to Holmen and this promises to be a fun collaboration.

  • Joining us on: 26-30 September
– Who else is joining us for Kitchen on the Edge of the World –

Nieves Barragán Mohacho

Nieves grew up in Bilbao in Spain’s Basque region, learning from an early age about the regions produce and cuisine.

Nick Strangeway

Nick began bartending in the early 1990’s (whilst studying at The Courtauld Institute of Art).

Valentine Warner

Val is a founding partner with Ingunn on Kitchen On The Edge, and the host chef for each event.

Alex Pole

Alex Pole has a lifelong passion for metal work.

Gunvor Tangrand

Gunvor Tangrand is a local ceramic artist and responsible for equipping our restaurant with its truly unique tableware.

Audun Rasmussen

Before you have even said hello to Audun, you will be greeted with a mischievous smile and twinkling eyes. He is the one who will guide you safely and expertly through this wild terrain we call home. The man’s mind is an encyclopedic field guide.

Fuchsia Dunlop

Fuchsia is a hugely influential cook and food writer specialising in Chinese cuisine. 

Adam Batchelor

Adam Batchelor is a painter from Suffolk, UK. 

Lennox Hastie

Lennox is fascinated by fire. He is the chef and owner of Firedoor in Sydney, Australia’s only fully wood fueled restaurant.

José Pizarro

José is often described as the Godfather of Spanish cooking in the UK.

Heidi Bjerkan

Heidi is the founder of Credo Restaurant in Trondheim.

Henry Harris

Henry is a highly acclaimed chef, restaurateur and food writer.

Stuart Bale

Stu started his drinks career with collecting glasses in Glasgow, while at University studying dentistry. After leaving university prematurely and turning to bartending full time, Stu quickly fell in love with the drinks industry.
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