Brett Graham

Australian-born chef who became one of London's most celebrated, pioneering farm-to-table British fine dining. Owns farms in Oxfordshire raising heritage breeds. 4x winner UK's Best Restaurant at National Restaurant Awards.

Career

• Senior Sous Chef at The Square, London (2002-2005)
• Sous Chef at Interlude de Chavot, London (2000-2002)
• Chef at Banc Restaurant, Melbourne (1998-2000)

Mentored by Philip Howard, Eric Chavot.