Alistair started his culinary career at Southfields College, Leicester. After winning Student of the Year award he gained a four-month work experience placement at the one-Michelin-starred Hotel De La Plage in Brittany, France. Alistair returned to the UK where he worked for five years at the one-Michelin-starred Fischer’s at Baslow Hall in Derbyshire, running the sauce and pastry sections. Following this he moved to London and worked at Pied a Terre with stages at two-Michelin-starred Le Manoir aux Quat’Seasons in Oxford and the Capital Hotel in London. Alistair subsequently had his sights set on his own ventures and set up his own events business and restaurant in Stoke Newington, which he ran for five years. Following the sale of the business, he took the post of Head Chef at restaurant Cookery School Brigade near London Bridge for three years. Alistair is now Executive Sous Chef at Harrods heading up the main kitchen, producing food for all the Harrods in-house restaurants and Food Halls and driving various other projects for the business.

Download Alistair’s recipes

Cured Red Mullet
– Compressed and Pickled Chilean Red Grapes with Fennel Salad

Slow Roasted Pork Belly
– With Chilean Red Pickled Apples, Poached Rhubarb and Caramelised Cauliflower