tony parkin, Chef patron of his eponymous restaurant in great fosters is one of four chefs representing London and the South east on Great British Menu 2022
Series 17 of the competition starts on February 1st 2022 on BBC Two at 8pm and will air at the same time every Tuesday, Wednesday and Thursday for eight weeks.
The London and South East heat is taking place on Tuesday 22nd, Wednesday 23rd and Thursday 24th February, and will see Tony go head to head with chefs Angelo Sato, Robbie Lorraine and Spencer Metzger. This is Tony's second appearance on the programme, having first taken part in 2021.
Before any of the chefs can make it to the judge's chamber, where they will face Tom Kerridge, Nisha Katona and Ed Gamble, as well as guest judge and Eastenders star, Anita Dobson, they must impress a veteran judge - who is yet to be announced.
Robbie was the first to leave the Great British Menu kitchen after the fish course, and despite his best attempts, Angelo followed. Spencer and Tony then tested their menu out on the judge's chamber, and Spencer won the week to represent London and the South East in the national finals.
Biography
Tony did an apprenticeship under John Campbell at The Vineyard at Stockcross which led him to go to Copenhagen to work at Kommendaten, then at Noma.
On returning to the UK, Tony worked at Northcote, Restaurant Gordon Ramsay and Restaurant Adam Simmonds at Danesfield House, as well in the private sector for Lord and Lady Bamford at Daylesford.
In 2019, Tony took the head chef position at The Tudor Room in Great Fosters before the restaurant was rebranded Tony Parkin at The Tudor Room. In 2021, Tony released a cookbook, named after the restaurant.
Tony Parkin at The Tudor Room was awarded a Michelin star in the 2020 Michelin guide after just 4 months, which was retained in the 2021 guide.
Full name
Tony Parkin
Nickname
Don’t have one
Age/DOB
38
Place of birth / residence
Reading
Relationship status / children
Married to Laura Parkin, father to a 6 year old
Height
6ft
Type of chef (restaurant, hotel, development chef, etc.)
I’m chef patron of Michelin-starred Tony Parkin @ The Tudor Room in Great Fosters Hotel
Favourite type of cuisine
Thai
Path to becoming a chef
I did an apprenticeship
Past and present place of work
I’ve worked at numerous places including Noma, Kommendaten, Northcote, Adam Simmonds at Dansefield House, as well as being a private chef for Lord and Lady Bamford.
Personal and professional mentors / role models
I wouldn’t say I have any mentors however I admire chefs - a lot of them current, like Mickael Viljanen, Mark Birchall, Paul Ainsworth and Gareth Ward.
Guilty pleasure dish
I don’t feel guilty for it, but its an XL bacon double cheeseburger from Burger King.
Best / worst thing about being a chef
Best thing is doing something you love and being creative; worst thing is defo getting up early.
