We work with some of the UK’s best chefs to help you cook a restaurant-quality meal in your own kitchen. And we’re not simply namedropping: many of our chefs are shareholders in Wild Radish and have been part of our team from the very start, so they’re committed to helping you learn and cook more at home.
Executive Chef at The Goring Hotel
Born in Brazil from an Italian family, Richard Galli’s earliest memories involve good food. Add in classical French training, a few years working in the Middle East and a love of Asian food and you get a good idea of how Richard plays with bold flavours, spice, acidity and texture. His recipes are always simply done, yet full of flavour.
Head Chef at Morito
Marianna Leivaditaki was born and raised in Chania, Crete. Her father was a fisherman, catching fish that her mother then served at the family’s taverna in the town. Marianna spent much of her childhood helping in the restaurant, learning recipes and skills from her grandmothers. As an adult, she travelled through France and Spain on a bike and lived in the Ecuadorian jungle, cooking with local ingredients. In London, she brought her Cretan flavours first to Sam and Sam Clark’s Moro, and then to Morito, where she is head chef. Marianna loves bringing Middle Eastern and Greek ingredients and recipes together – and learning from both.
Head Chef at 28 Market Place
Dan Fletcher first stepped into a professional kitchen when he was 14 and knew it was where he was meant to be. A Yorkshireman, he trained under Tom Kitchin at The Kitchin in Edinburgh, Tommy Banks and Adam Jackson at Black Swan in Yorkshire and Philip Howard in Mayfair’s The Square. Tom Kitchin’s ‘nature to plate’ mantra stayed with Dan from the start. He takes inspiration from his surroundings to cook modern dishes with seasonal ingredients and fresh, clean flavours. This approach helped him win the North East heat of The Great British Menu and then become Head Chef at 28 Market Place in Somerset.
Michelin Star owner of Kitchen W8
Mark Kempson has been cooking in top Michelin Star restaurants for over 20 years, training under Marc Wilkinson, John Campbell and Philip Howard. He then went on to open and head up Kitchen W8, which won a Michelin star in its first year – and kept it year after year. Mark cooks dishes that are seasonal and packed with flavour.
Creator of the The Modern Pantry
In 2008, Anna Hansen opened The Modern Pantry, a restaurant she ran for 11 years and inspired her book, ‘The Modern Pantry Cookbook’. Anna brings together the best British, seasonal produce with unusual flavours and textures from all over the world. She’s inspired by her Danish grandmother’s cooking and many of the great chefs she’s worked with over the years, including Stephanie Alexander, Peter Gordon, and Margot and Fergus Henderson, who founded St. John in Clerkenwell.
Leading Michelin Star kitchens for four years
Sam started young, helping his uncle with Sunday lunch and his grandma with her vegetable garden. He left his family’s kitchens to become senior chef de partie at Tom Sellers’ Michelin-starred restaurant ‘Story’, working his way up to Head Chef. Sam’s known for the respectful (nightmare-free) way he treats his team. He ran a pop-up at Counter Culture in Clapham before becoming sous chef at Brett Graham’s The Ledbury. He’s now planning to open his own restaurant in east London.
Michelin stars, two times over
Alyn earned his stripes in the Michelin-star kitchens of Michel Perraud, Gordon Ramsay and Marcus Wareing. He opened his restaurant at The Westbury in November 2011, working at the pass there every day for eight years – and winning a Michelin star in year one. He left in 2019 to work on his new restaurant and next chapter (watch this space). Alyn puts ingredients first. He knows everything about what’s in season and where his ingredients come from, which makes all the difference to the quality and flavour of his dishes.
Michelin Star owner of Elystan Street
Known as a ‘chef’s chef’, Philip Howard trained with some of the biggest restaurant names: the Roux Brothers, Marco Pierre White and Simon Hopkinson. His first restaurant, The Square, had two Michelin Stars for 17 years before he opened Elystan Street in Chelsea, which won its first star in year one. Philip is our kind of chef: he puts flavour and taste over technical wizardry or fancy techniques.
Plant-based chef and Co-founder of Plates
With a focus on flavour, creativity and well-being, Kirk has quickly become one of the UK’s leading plant-based chefs. After cooking in Michelin star kitchens around the world for 16 years, his plant-based journey began in 2016 when he was diagnosed with a health condition which led to a restrictive diet. He uses his experience gained in award-winning restaurants to produce high-end dishes using all that nature has to offer.
Please contact us for allergen information on the menu. Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.