"A pioneer of the UK food scene"

Alex South

Alex South


Tributes have been made for Joyce Molyneux after reports confirmed she had passed away at the age of 91.

Joyce has been credited for changing the culinary landscape of Britain, being seen as a lone female figure amongst a male dominated industry.

Combined with an instinctive understanding of ingredients and an enormous amount of hardwork, Joyce surpassed many of her male counterparts within the industry, before famously becoming one of Britain's first female chefs to earn a Michelin star.

In the 1970's, Joyce took up the role of head chef at the Carved Angel in Dartmouth, which she oversaw before retiring in 1999.

Before the Carved Angel, Joyce worked at the Mulberry Tree in Stratford-upon-Avon and Perry-Smith’s Hole in the Wall in Bath.

Chefs, restauranteurs, and critics have paid their tributes to Joyce after news of her death were released publicly over the weekend.

Elly Wentworth, Head Chef of the renamed Angel, posted on Instagram on behalf of herself and the restaurant: "Joyce was a great inspiration for many of today's top chefs and highly regarded by her peers from the 1970s through to her retirement in 1999. I will always fondly remember her visit for lunch in 2018."


In a tweet, TV chef James Martin said: "While I was working in the kitchens training with the superstar chefs of the day in London, this amazing superstar woman was trailblazing her own Michelin star food at the Carved Angel in Devon…RIP Joyce Molyneux, a pioneer of the UK food scene"

The Observer’s restaurant critic Jay Rayner commented: "Her contribution to Britain's WWII food culture really can't be overstated.”

Baker Richard Bertinet, said: "Sad to hear that the legend and our neighbour in Bath has passed away, I'll miss her stories and smile."

In a post on Twitter, TV chef Hugh Fearnley-Whittingstall said: "Sad to hear of the passing of Joyce Molyneux, who influenced so many of us and made the Carved Angel one of the most exciting, but also reassuring, places you could ever wish to eat."

Bryan Webb, chef-patron at Tyddyn Llan in Llandrillo, Denbighshire, described her as "a fantastic cook" and "a great inspiration to all of my generation".

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 31st October 2022

"A pioneer of the UK food scene"