Food Solutions

Gallo Food Solutions

Welcome to Gallo Food Solutions

 

Here at Gallo we’re privileged to have the opportunity to work with great Chefs around the world, showcasing our product, creating wonderful fine dining dishes and drawing on years of experience and creativity to present new and exciting ways to use our grains.

As a well respected and proud family firm we are always delighted to work with other, like-minded professionals who have a great respect for their ingredients and a passion for what they do.

So we’re very excited to expand our family a little more by engaging with some fantastic Chefs here in the UK who have chosen to work alongside us as we develop our Foodservice range, specifically created to support professional Chefs on the Pass.

The Chefs Collective

 

We’ve selected Chefs with huge experience and a real understanding of what makes a professional kitchen tick to explore and develop our new Foodservice range. The opportunity to work with these fine HORECA Chefs, experienced professionals with a real understanding of what makes a fast-moving kitchen ‘tick’.

ANDREW BENNETT
ANDREW BENNETT
JAMIE GIBBS
JAMIE GIBBS
CHRIS WHEELER
CHRIS WHEELER
GARY GUINEY
GARY GUINEY
ALAN COLLEY
ALAN COLLEY
ADAM THOMASON
ADAM THOMASON
GREG EMMERSON
GREG EMMERSON
ANDY BEATTIE
ANDY BEATTIE
CRAIG SHERRINGTON
CRAIG SHERRINGTON
JAMES LARKINS
JAMES LARKINS
DARREN CREED
DARREN CREED
GRAEME WATSON
GRAEME WATSON
ALAN PATON
ALAN PATON
HAYDEN GROVES
HAYDEN GROVES
JASON MCCRELLIS
JASON MCCRELLIS
ROB KENNEDY
ROB KENNEDY
ANTHONY GASCOIGNE
ANTHONY GASCOIGNE
ADAM LESTRELLE
ADAM LESTRELLE

ANDREW BENNETT

Andrew started working in the industry as a kitchen porter at the age of 14 and shortly after began working for the Godfather of cooking, Marco Pierre White. He soon worked his way to Chef Director, his inspiration and passion for all things culinary serving him well. Andrew has worked with Marco on Hell’s Kitchen, World on a Plate and various other TV shows and, as Chef de Cuisine at The English House Singapore, he trained and led a whole new team serving outstanding plates of food to an affluent clientele. Andrew is now a Chef Patron, opening his own restaurant,The Travellers Rest in Euxton, Chorley during lockdown, and is looking forward to growing his new venture after the recent tough times.

JAMIE GIBBS

 

Head Chef Inflight London, Absolute Taste Ltd.

Jamie currently works in the lucrative Private Aviation sector for the leading culinary inflight provider Absolute Taste Inflight based in Bicester, Oxfordshire. He’s also held senior culinary roles within Compass Group contracts, including Jaguar Land Rover and Northampton Saints rugby club, spanning a 12 year tenure with the company.

His excellent work was recognised in 2017 when Jamie was awarded Public Sector Chef of the Year at the Craft Guild of Chefs awards.
Jamie has been asked to judge at many culinary competitions, including the International Salon Culinaire London and HRC for the last 4 years.
He’s also been competing for the last 15 years at top level, winning gold medals at regional, national and international events, his biggest individual success to date being a 7th place World ranking Gold at the Culinary World Cup in 2014 .

He’s been a stalward of the English National Team for 6 years now and has had many successes over the period, including a well-deserved Gold at the Culinary Olympics in 2016.

CHRIS WHEELER

 

Executive Chef, Consultancy.

Over the past 25 years, Chris Wheeler has been wowing guests with his innovative cuisine and incredible personality. From being the right hand man to Jean-Christophe Novelli, to heading up the kitchens at the multi award winning Stoke Park in Buckinghamshire, Chris’s ability to create exquisite, mouth-watering dishes has won much praise from both the international media and the many guests who have enjoyed his food over the years.

Janet Harmer, Associate Editor of The Caterer recently stated “Chris Wheeler is one of the most genuine and loyal chefs in the hospitality industry.” In 2016 he was named the Hotel Chef of the Year (over 250 covers) at the prestigious Hotel Cateys and has entertained millions on Saturday Kitchen, Sunday Brunch and Great British Menu.

In 2017 he was appointed the UK Ambassador for the Quality Standard Mark Beef and Lamb Scheme and continues to raise a fortune for charitable causes and in 2018, whilst still heading up the kitchens at Stoke Park, Chris formed his Chef Consultancy, Chefchriswheeler.com and was delighted to return to his roots, coming home to Dorset to make some guest appearances and help shape the menu’s for the newly established Pub Co. Lamb and Wolf, which now boasts four pubs.

He also launched his debut cookbook The Ginger Chef ‘Served Up’. The book, which features over 65 recipes to suit all appetites, was created so that you can create at home dishes which guests at Stoke Park enjoy.

GARY GUINEY

 

Chef and Author

Gary has been cooking for over 20 years and his passion for cooking began at an early age. He spent a lot of time in front of the TV watching great chefs like Keith Floyd, Gary Rhodes, Marco Pierre White and reading his father’s cookbooks. He was always asking questions – How is this made? How is that made? What’s in this? Can I try that? Would this herb work with this sauce?

Gary spent most of his early chef years working under some very talented Chefs & constantly bugging them for their secrets. Now his mission is to work with people in the kitchen, stand by their side and l ‘Unleash YOUR Wolf’. He aims to help people fall in love with cooking while making precious memories with those close to them.

He’s a published author, and has just written his 2nd Instalment of ‘Food to Wolf Down’ called ‘Food To Wolf Down- Unleashed’. His first instalment raised almost £800 in the space of a week and the proceeds went on buying PPE gear for the NHS, split between the Children’s Hospice and the Royal Victoria covid testing pods.

Gary was selected to join the IFE X Salon Culinaire judging panel in 2019 but sadly due to covid, it was postponed. However he’s looking forward to 2022. He’s currently working on a range of Unleashed Artisan food products and planning his third book.

ALAN COLLEY

 

Consultant Chef and Foodie

Alan’s a born and bred Geordie who, after leaving catering college worked as a Commis Chef in the Scottish Borders moving around the area with my first Head Chef before returning back to Newcastle. After working in two large local hotels he then travelled down to London with the aim of learning more about a higher level of food presentation. Returning home in 1992 he then worked for five years as a Chef, progressing through to Unit Manager at Newcastle University.

Whilst working at the University Alan became interested in sales, however his passion will always be food. He’s travelled around the country and has been very fortunate to see and taste some of the most amazing local produce available, building an enviable network of contacts over his 20+ years in the business.

For the last eight years he’s been part of a competition involving college students. Watching them learn and passing on knowledge gives him so much pleasure as without talented young chefs coming through and the hours of commitment given by lecturers we would certainly struggle within the hospitality industry.

In 2018 Alan launched a similar event north of the border with great success, ably support by everyone at Scottish Chefs who share his passion and drive for chefs to work with great ingredient and showcase young talent.

ADAM THOMASON

 

Captain, The England Culinary team.

After years of working within Michelin environments and achieving the Master of Culinary Arts award, it quickly became clear that my passion lay within creating food that was both exciting and stimulating to the palate whilst creating memories and unique experiences that aim to never be forgotten.

The challenge of guaranteeing the precise, technical execution of each dish is one that continues to inspire me. Understanding and respecting the ingredients and using this knowledge to stir an excitement in the brigade ensures that any team I lead will work together to create an ever-evolving kitchen that will exceed expectation.

I found the world of chef competitions a true challenge and a great way to constantly develop new skills and build relationships with other like minds. This still excites and challenges me below are a few of my competition highlights.

    • Chef of the Year 2018 – Foodservice CateysSilver Medal, La Parade de Chefs Team Captain
    • 2nd Place, Bocuse dor UK finals 2017
    • Master of Culinary Arts 2017 Semi- finalist of Roux scholarship 2016
    • 2nd Place, National chef of the year 2017 and 2016Semi-finalist National Chef of the 2015
    • 2nd Place Le Prix Culinaire International Le Taittinger national round 2015
    • 2nd Place Game Chef of the 2016
    • 1st Place Compass Chef of the 2014

GREG EMMERSON

 

Chef Consultancy, Bespoke Food Service.

Inspired by his mum who was a terrific cook, Greg was inspired to learn from an early age and became obsessed with cooking in his early 30’s. Ferran Adria, whom he saw working on Spanish television, was a major influence for him; Ferran was the ‘Punk Rocker’ of cuisine and started a revolution that set out to change the perception of how food should ‘be’.

A Masterchef semi finalist in 2018, Greg then went on to open his own restaurant later that year to great reviews. His food style can be classified as eclectic with a nod to the classics and he very much enjoys challenging the norm in his cooking.

He’s heavily Influenced heavily by Japanese, French, Spanish and British cuisine and likes to push the boundaries. Greg is now working for corporate and private clients across the UK providing a bespoke food service.

ANDY BEATTIE

 

Cheffing was not Andy’s planned career. While studying accounting and in need of a part time job, Andy’s introduction to hospitality came through a waiting job at The Buttery Restaurant in Glasgow. The initial appeal of the job was that it allowed him Sundays off to compete in pipe band competitions throughout Scotland over the spring and summer. He quickly came to love the restaurant and all the quirks surrounding it. The Buttery was highly regarded for its attention to detail and focus on fantastic Scottish produce, long before provenance became an overused buzzword.

Having worked his way through most of the front of house roles, Andy asked the head chef if he could spend a summer in the kitchen while on holiday from university. Feeling more at home in an apron than a waistcoat he didn’t look back and embarked full time on a career as a chef the day after his final exam.

Over the next 20 years he worked in a variety of roles from a neighbourhood deli to a Michelin starred restaurant. In 2014 he took over as head chef at the Cookschool Scotland which is based at Braehead Foods, Scotland’s premier fine ingredient and game supplier. In 2017 Andy moved into a New Product Development role within the production kitchen at Braehead.

While at the Cookschool and Braehead Andy was regularly seen demonstrating at food fairs and events across Scotland. He has also acted as a regional Judge and mentor for the Springboard Future Chef competition.

Most recently Andy has taken over as Head of Production at Home X. Home X provides restaurant quality foo d and drink experiences to home across the UK.

CRAIG SHERRINGTON

 

Executive Head Chef, Lumley Castle.

In my 27 year career as a Chef I have worked in and for some of the best restaurants, hotels and Chefs in the country, including The Capital Hotel in Knightsbridge, London; Le Champignon Sauvage in Cheltenham and The Lakeside Hotel, Windermere. I’ve also held the post of Head Chef, Private Dining at Gleneagles in Scotland.

In addition, I’ve also had the pleasure of owning my own Hotel and Restaurant with my wife Louise and running my own Country Pub.
My biggest career challenge to date has been taking over as Executive Head Chef at Lumley Castle in September of 2019 and I’m thoroughly enjoying working there.

Some notable career achievements have including being a National finalist in Craft Guild of Chefs, Young Chef of the year, where I came 3rd in the country back in 1997. I helped The Capital Hotel in Knightsbridge gain 2 Michelin stars, and gained 2 AA Rosettes and an entry in the good food guide cooking score of 5 for Virginia House. I also had a taste of personal fame when I appeared on the Great British Menu in 2018, an experience every bit as exciting and challenging as I’d imagined.

JAMES LARKINS

 

Group Executive Chef, Compass Group UK & Ireland.

After studying at Thames Valley University James immediately embarked on an exciting career path, which included being a part of the culinary team that launched the F1 Yas Marina Circuit in Abu Dhabi and supporting the culinary offering at Silverstone in the VIP boxes for 5 years.

One of the highlights of his career to date is taking the role of Executive Chef at the Leander Club in Henley on Thames where he was charged with looking after Olympic Rowers Matt Pinsent and Steve Redgrave for 2 years.

James now works for the Compass group as the Group Executive Chef for Oxford University, currently servicing 21 cafes and 120 buildings with a daily hospitality offering.

James is also the Captain for the Hot Kitchen for the Compass UK Culinary team, a role he enjoys as competing in competitions helps him keep learning and stay on trend. He was recently awarded the Craft Guilds Contract Catering Chef of the Year 2019 by the Craft Guild of Chefs.

DARREN CREED

 

Senior Chef Lecturer, Loughborough College.

As a senior chef lecturer, Darren has worked his way up to this position, starting on a part time basis whilst working at top end, highly recommended restaurants around the Midlands.Darren’s exciting career has seen him earn rosettes and gold ribbon awards and he’s cooked for a selection of celebrities and Royal dignitaries. He’s passionate about Hospitality and strives to pass this love of the industry on to current learners each and every year. His love for food started as a young lad cooking with his Grandad.. after a day shooting there was nothing better getting home and cooking something so fresh to eat. To this day his passion remains game and fish dishes.

Darren has competed at many competitions earning a range of medals along the way including a bronze medal at the 2016 culinary Olympics in Erfurt in Germany.

He’s been a mentor and judge on Springboards future chef programme, judges often at competition level and continues to support young aspiring chefs in the hospitality trade. Darren is an active member of, and mentor for the Craft Guild of Chefs.

GRAEME WATSON

 

Vice Chair and Membership Secretary, Masterchefs of Great Britain.

I started my career in Windermere, working at The Beech Hill Hotel which gave me a great insight into the work ethic required in our great industry. I then moved to London and worked at The Savoy working under Anton Edelmann, where I stayed for almost 3 years.

As I approached my 21st Birthday I decided I needed to hone my skills in a Michelin Star environment, and after a brief stint at Waltons in South Kensington I joined Inigo Jones restaurant in Covent Garden as Chef de Partie under Paul Gayler. With news of closure in 1988 I was very fortunate that Paul recommended me to an old colleague of his at the Westin Hotel in Seattle. I became Senior Sous Chef in this 800 bedroom hotel and conference centre and was charged with running the 300 cover fine dining restaurant.

After various other emjoyable restaurant roles, which including owning my own in Leicester, I joined Edwards and Blake in East Anglia, initially as Group Executive Chef, but quickly moved on to Operations Manager. I then moved to Olive Catering, again as Operations Manager. I instantly enjoyed the role, the company, the people and the culture of Olive, and, after 5 very enjoyable years moved to my present position at Wilson Vale as Operations Director where I divide my time between the main business, voluntary work, business support through my company Nerabus Consulting and my role as VC of MCGB.

ALAN PATON

 

Alan Paton’s career has taken him from his home in Scotland through some very notable 5 star hotels like Turnberry in Ayrshire to The Merrion in Dublin. He’s also enjoyed time with Seabourn Cruises, Selsdon Park Hotel, Hotel L’Horizon in Jersey and worked in South Africa. One of his career highlights was being the opening chef of Sutherland House in Southwold where he worked with nigh on every local producer going which in turn led to him having 35 ‘suppliers’ to the 42 cover restaurant with rooms.

It was here in Southwold that Alan became “obsessed” with pork. Entering competitions normally reserved for butchers he earned himself a “trough” of awards which then led to him working as a development chef and consultant to British Pork then known as BPEX. His other great highlight came as he was appointed Executive Head Chef of Stoke by Nayland Hotel Spa and Golf Course with a brigade of 19 chefs and 6 porters not to mention 5 restaurants – one with 2 AA rosettes to his teams name, 8 function suites and private dining. It was here that he got involved with Springboard Futurechef, mentoring 2 young chefs from local success to National Finals.

Alan is also part of Murray Chapmans Passion to Inspire, which works with colleges and students, working with leading chefs and in competitions, not least Dingley Dell’s Flying Visits. This offers students some amazing access to some of this countrys leading chefs.Now presently working as a chef in the Film and TV location Industry he has also just joined the Sub committee for education and training within the Craft Guild of Chefs, “another career highlight for me”

HAYDEN GROVES

 

One of Hayden’s mantra’s is “The only limitations are those that you set yourself”, which perfectly sums up his forthright attitude and burning ambition to succeed.

He has been responsible for catering for an array of prestigious events including the Annual Lord Mayor’s Dinner, a canapé party for the Queen and a selection of bespoke and distinguished functions for international royalty. He has won a number of prestigious accolades in culinary competitions such as the Parade Des Chefs where he is a four-time Gold medallist. He was named Craft Guild of Chefs Food service Chef of the Year in 2006
In 2013 he won the National Chef of the year and was the first foodservice chef in the competitions 44 year history to do so.

A Chef Catey recognising his contribution to the industry followed in 2015.

Hayden has proudly demonstrated in food shows from Milan to Ludlow and has now forged a relationship as a consultant with Borough Market where he demos in the market kitchen and writes a monthly food blog and recipes promoting seasonal produce.

Hayden enjoys pushing himself for charity outside of the kitchen whether it is completing a stair run for Galvin’s chance or in the boxing ring as a first-time boxer for the same good cause.

Hayden rode the 2015 Tour de France route one day before the Pros raising £63k for Cure Leukaemia and in 2017 he took his charity challenges to the next level by riding all three grand tours – Giro d’Italia, Tour de France and La Vuelta, at the same time crafting a charity cookbook inspired by the 10,400km journey.

‘Back in the Saddle’ was been chosen by the World Gourmand Awards to represent the UK in three categories at the world finals in Yantai; China May 2018, it proudly achieved a rare double win. And he has now exceeded £165K in personal fundraising.

JASON MCCRELLIS

 

Chef and Owner, Hip Hop Food Shop.

I have been a professional chef for over 20 years, working in many different styles of catering establishments both in the U.K and Australia. I’m presently Head Chef at Gather & Gather, however when lockdown started I found myself, like so many others, on furlough.

So I made the decision to start my own catering business, something I have wanted to do for many years. In August 2020 McCrellis & Wilkinson’s Pop Up Events Ltd was born, trading under the Hip Hop Food Shop, and it illustrates my personal take on classic street food.

ROB KENNEDY

 

Rob Kennedy is a passionate chef with an exciting profile that boasts a wide range of Industry achievement.

Robs career highlights include cooking for HM Queen 5 times whilst Culinary Director at Royal Military Academy Sandhurst’ Executive Chef of the Wimbledon Championships 2019 and representing Team England at the Culinary World Cup and Olympics’ returning home with Gold medal in 2016.
Rob continues to inspire young chefs throughout are UK colleges as a guest chef’ speaker and competition mentor. Rob is a culinary judge for the Craft Guild of chefs and has achieved over 85 culinary awards throughout his career.

Chef memberships Rob holds include’ Masterchefs of Great Britain and Disciple of Escoffier.

Rob has covered various Appearances on TV’ including 3 episodes of BBC1 Royal Recipes series 2 and he currently continues to support BBC radio on a Sunday evening.

Anthony started his chef career at the tender age of 14 and, after completing his training at Yorkshire Coast college progressed into the kitchens of Michelin Star chef Andrew Pern at the The Star Inn at Harome, North Yorkshire. Along with experience at the two Michelin star, Paul Heathcotes, Longridge restaurant, Gleneagles Hotel; Anthony has also worked overseas in the South of France and Sydney, Australia.

Through these experiences Anthony quickly gained a passion to inspire and support new chefs into the industry and therefore sourced a role within further education where he’s recently gained recognition as TES teacher of the year 2021 and the Craft Guild of Chefs 'Culinary Hero' award.

Passionate about quality regional and seasonal ingredients with a strong emphasis on sustainability, Anthony is also a mentor for Springboards 'Future Chef' program and continues to judge culinary competitions within the industry.

ADAM LESTRELLE

Head Chef, Roehampton Club.

Adam’s love of food comes from his grandma on his fathers side, and he says if he could have one last meal would certainly be her steak and kidney pie. A self-taught Chef, he found his way into food almost by accident and he loves what he does.

He’s developed a wealth of contacts over his years in the industry and has worked with Compass Group and extensively with the AHDB in the UK promoting the use of excellent local ingredients and fine lamb, beef and pork.

Adam very much enjoys pushing the boundaries and experimenting with food – promoting the benefits of balanced eating and encouraging his young family to try everything and be bold with their food choices.