Biographies

Biographies

Sandy Docherty

promo pic 3

Bake off Sandy continues will her mission to Bake Down Barriers, to get the world cooking and baking and sharing their stories of Food. 

Sandy will always continue to support charity events, working with such charities as: Help for Heroes, The Bronte Society, Howarth Fair trade, NHS Hospitals and Candlelighters hospice plus organisations in and around her native Yorkshire.

“I love the opportunity to share my passion with the public, baking and cooking have a universal language. It can say, I care, it can say welcome, I’m sorry or just, I’ve made plenty”

Sandy believes that cooking and baking can cross the divide between generations which “has to be a good thing”

Sandy loves to demonstrate at Food Festivals and enjoys the banter and fun that the audience brings. She says “I’m inspired by the public and thrive on their feedback and comments. 

To Sum up her mission Sandy says “Baking and cooking is an uncomplicated activity that can only bring joy”. 

Sandy Docherty

promo pic 3

Bake off Sandy continues will her mission to Bake Down Barriers, to get the world cooking and baking and sharing their stories of Food. 

Sandy will always continue to support charity events, working with such charities as: Help for Heroes, The Bronte Society, Howarth Fair trade, NHS Hospitals and Candlelighters hospice plus organisations in and around her native Yorkshire.“I love the opportunity to share my passion with the public, baking and cooking have a universal language. It can say, I care, it can say welcome, I’m sorry or just, I’ve made plenty”

Sandy believes that cooking and baking can cross the divide between generations which “has to be a good thing”

Sandy loves to demonstrate at Food Festivals and enjoys the banter and fun that the audience brings. She says “I’m inspired by the public and thrive on their feedback and comments. 

To Sum up her mission Sandy says “Baking and cooking is an uncomplicated activity that can only bring joy”. 

Christine Wallace

I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!

 I have therefore always been the ‘cake maker’ in the family and it was because of this that I applied for The Great British Bake Off.

I received a phone call with an invitation to audition and after numerous further auditions I was chosen for the 2013 series of The Great British Bake Off which both scared and excited me in equal measure! The whole experience was amazing…. stressful, tiring and very nerve racking but most of all hugely enjoyable! I reached the quarter finals and I now demonstrate at various food festivals up and down the country, talk to different organisations, cook for specially selected people and guest regularly on local BBC radio. I also give lessons at home in my kitchen which have proved immensely popular and I am hoping post Covid that these can now continue!

I still have a huge passion for baking and love to teach the skills I have learned along the way to other people. Baking is an art, slightly scientific, highly creative, a little stressful but most of all great fun!! I love being able to pass that on and my grandson Sam is fast overtaking me (!!) in skill and natural talent. We will be demonstrating together this year in the chef’s theatre which I am really looking forward to!

 

Chris Demo 2018

Christine Wallace

Chris Demo 2018

I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!

 I have therefore always been the ‘cake maker’ in the family and it was because of this that I applied for The Great British Bake Off.

I received a phone call with an invitation to audition and after numerous further auditions I was chosen for the 2013 series of The Great British Bake Off which both scared and excited me in equal measure! The whole experience was amazing…. stressful, tiring and very nerve racking but most of all hugely enjoyable! I reached the quarter finals and I now demonstrate at various food festivals up and down the country, talk to different organisations, cook for specially selected people and guest regularly on local BBC radio. I also give lessons at home in my kitchen which have proved immensely popular and I am hoping post Covid that these can now continue!

I still have a huge passion for baking and love to teach the skills I have learned along the way to other people. Baking is an art, slightly scientific, highly creative, a little stressful but most of all great fun!! I love being able to pass that on and my grandson Sam is fast overtaking me (!!) in skill and natural talent. We will be demonstrating together this year in the chef’s theatre which I am really looking forward to!

 

Sam Rudd

Sam Rudd

I became very interested in baking and indeed all forms of cookery when my Nan (Christine Wallace) was a finalist on the Great British Bake Off back in 2013.

Since then, I have travelled a lot, settling in Tenerife for a couple of years and thus picking up a lot of knowledge and skill looking at different cuisines and cultures.

My first love is still baking and I was privileged to appear on the Bake Off – The Extra Slice programme with my lovely fiancé Paul. I love to bake with my nan and we swap ideas and new recipes we have constructed. I am so looking forward to demonstrating in the Chefs Theatre with her….what are we doing you ask???

Well, that’s for us to know at present but it will be fun!!!

Sam Rudd

Sam Rudd

I became very interested in baking and indeed all forms of cookery when my Nan (Christine Wallace) was a finalist on the Great British Bake Off back in 2013.

Since then, I have travelled a lot, settling in Tenerife for a couple of years and thus picking up a lot of knowledge and skill looking at different cuisines and cultures.

My first love is still baking and I was privileged to appear on the Bake Off – The Extra Slice programme with my lovely fiancé Paul. I love to bake with my nan and we swap ideas and new recipes we have constructed. I am so looking forward to demonstrating in the Chefs Theatre with her….what are we doing you ask???

Well, that’s for us to know at present but it will be fun!!!

Juanita Hennessey

Juanita Hennessey is a self-taught chef, home cook and MasterChef favourite who is passionate about cooking with game and great, locally sourced produce. She loves everything about the outdoors and lives in a weather-beaten cottage with her husband, squinty eyed cat and unruly chickens.

The summer is one her favourite times of the year as she gets to focus on her new and exciting recipes to share with people at food festivals. She continues to work alongside gamekeepers, butchers and organisations within the food industry and when it’s been allowed has gained a reputation as the must have chef for shoot lunches.

The past year has been a challenge for all of us, but Juanita has used this time to work on many new ideas and recipes in preparation for the world getting back to normal. She has also been instrumental in creating food parcels and helping people in her local community to get through the past 12 months.

She carries on being  a regular on BBC Radio Wiltshire and is very excited for the future.

Juanita-face-Hi_1

Juanita Hennessey

Juanita-face-Hi_1

Juanita Hennessey is a self-taught chef, home cook and MasterChef favourite who is passionate about cooking with game and great, locally sourced produce. She loves everything about the outdoors and lives in a weather-beaten cottage with her husband, squinty eyed cat and unruly chickens.

The summer is one her favourite times of the year as she gets to focus on her new and exciting recipes to share with people at food festivals. She continues to work alongside gamekeepers, butchers and organisations within the food industry and when it’s been allowed has gained a reputation as the must have chef for shoot lunches.

The past year has been a challenge for all of us, but Juanita has used this time to work on many new ideas and recipes in preparation for the world getting back to normal. She has also been instrumental in creating food parcels and helping people in her local community to get through the past 12 months.

She carries on being  a regular on BBC Radio Wiltshire and is very excited for the future.

Kelly Mauger

Kelly Mauger Bio pic

Kelly trained as a pastry chef, specialising in Patisserie and Confectionary. She has run her own pastry section and worked as a head chef in what feels like a previous life now. She has worked at the WI Cookery School at Denman since 2013, was shortlisted as a runner up in the Best Young Rising Star category at the British Cookery School Awards in 2014, and became the Chef Manager of the school the following year. In other accolades she has been lucky enough to work alongside several celebrity chefs including Raymond Blanc, Jean Christophe Novelli and Mary Berry and has worked on food styling photoshoots for cookery books and magazines, including frequent appearances in WI Life Magazine. More recently Kelly was featured on the 2018 series of Bake Off: The Professionals on Channel 4 where she and fellow tutor Katie represented the WI Cookery School. She is now currently running online cook-along sessions from her own kitchen for the Denman at Home programme.

The summer is one her favourite times of the year as she gets to focus on her new and exciting recipes to share with people at food festivals. She continues to work alongside gamekeepers, butchers and organisations within the food industry and when it’s been allowed has gained a reputation as the must have chef for shoot lunches.

The past year has been a challenge for all of us, but Juanita has used this time to work on many new ideas and recipes in preparation for the world getting back to normal. She has also been instrumental in creating food parcels and helping people in her local community to get through the past 12 months.

She carries on being  a regular on BBC Radio Wiltshire and is very excited for the future.

Kelly Mauger

Kelly Mauger Bio pic

Kelly trained as a pastry chef, specialising in Patisserie and Confectionary. She has run her own pastry section and worked as a head chef in what feels like a previous life now. She has worked at the WI Cookery School at Denman since 2013, was shortlisted as a runner up in the Best Young Rising Star category at the British Cookery School Awards in 2014, and became the Chef Manager of the school the following year. In other accolades she has been lucky enough to work alongside several celebrity chefs including Raymond Blanc, Jean Christophe Novelli and Mary Berry and has worked on food styling photoshoots for cookery books and magazines, including frequent appearances in WI Life Magazine. More recently Kelly was featured on the 2018 series of Bake Off: The Professionals on Channel 4 where she and fellow tutor Katie represented the WI Cookery School. She is now currently running online cook-along sessions from her own kitchen for the Denman at Home programme.

The summer is one her favourite times of the year as she gets to focus on her new and exciting recipes to share with people at food festivals. She continues to work alongside gamekeepers, butchers and organisations within the food industry and when it’s been allowed has gained a reputation as the must have chef for shoot lunches.

The past year has been a challenge for all of us, but Juanita has used this time to work on many new ideas and recipes in preparation for the world getting back to normal. She has also been instrumental in creating food parcels and helping people in her local community to get through the past 12 months.

She carries on being  a regular on BBC Radio Wiltshire and is very excited for the future.

Andrew Scott

Andrew Scott has spent his entire cooking career in Michelin Starred kitchens, training initially at Mallory Court, Lords of the Manor and L’Enclume. Moving to the Curlew restaurant in East Sussex where he achieved a Michelin star in the 2014 guide. Progressing to Sudbury house in Oxfordshire to become Executive Head Chef and achieving 3 rosettes in the hotels fine dining eatery Restaurant 56. While in charge at Sudbury, Andrew represented the central region on BBC2’s Great British Menu in 2016, since this he’s moved into the world of food development and customer experience at Miele, global home appliance brand as head development chef. Presently Andrew is Executive Development Chef for Wadworth & Co overseeing the design and execution of the managed house food offering across 19 pubs.

Andrew Scott May 16

Andrew Scott

Andrew Scott May 16

Andrew Scott has spent his entire cooking career in Michelin Starred kitchens, training initially at Mallory Court, Lords of the Manor and L’Enclume. Moving to the Curlew restaurant in East Sussex where he achieved a Michelin star in the 2014 guide. Progressing to Sudbury house in Oxfordshire to become Executive Head Chef and achieving 3 rosettes in the hotels fine dining eatery Restaurant 56. While in charge at Sudbury, Andrew represented the central region on BBC2’s Great British Menu in 2016, since this he’s moved into the world of food development and customer experience at Miele, global home appliance brand as head development chef. Presently Andrew is Executive Development Chef for Wadworth & Co overseeing the design and execution of the managed house food offering across 19 pubs.

Nick Galer

Nick Galer
The Miller of Mansfield, Goring-on-Thames

Nick Galer is chef patron at The Miller of Mansfield in Goring on Thames, which he has been running with his wife, Mary, for more than 7 years. The Miller is a popular pub-restaurant-with-rooms that Mary & Nick refer to as ‘the modern inn’. 

Nick brings his passion for produce provenance and flavour extraction to the menus to present pretty plates of palate punching dishes. Accolades include The Good Food Guide Reader’s Restaurant of the Year 2016, Foodies Favourite at the 2020 Top 50 Gastropubs, and Newcomer of the Year runner up at The Cateys. Nick trained with Roux Scholar Matthew Tomkinson and was Heston Blumenthal’s opening head chef at The Crown in Bray.

Nick Galer
The Miller of Mansfield, Goring-on-Thames

Nick Galer

Nick Galer is chef patron at The Miller of Mansfield in Goring on Thames, which he has been running with his wife, Mary, for more than 7 years. The Miller is a popular pub-restaurant-with-rooms that Mary & Nick refer to as ‘the modern inn’. 

Nick brings his passion for produce provenance and flavour extraction to the menus to present pretty plates of palate punching dishes. Accolades include The Good Food Guide Reader’s Restaurant of the Year 2016, Foodies Favourite at the 2020 Top 50 Gastropubs, and Newcomer of the Year runner up at The Cateys. Nick trained with Roux Scholar Matthew Tomkinson and was Heston Blumenthal’s opening head chef at The Crown in Bray.

Kuba Winkowski

Kuba Winkowski arrived to the UK in 2004 straight after university with degree in Financial Management not to work in the bank or other financial institution, but to follow his long-time dream to be become a chef.

After accomplishing NVQ Level 3 in Thanet College, stints at Buckingham Palace, British Embassy in Paris, Le Gavroche and Rhodes 24, Kuba started work at the Le Manoir aux Quat’ Saisons. From 2012 he has been a Head Chef at The Feathered Nest Inn in the Cotswold, where he gained a number of accolades and industry recognitions to include place on Sunday Times UK 100 best restaurant, number 34 in Harden’s 100 best UK restaurants, 3 AA rosettes, Michelin guide recommendation and title of National Chef of the Year 2019. 

By the end of 2019 Kuba has started a new project, concept – KUBARͶ. In 2021/22 Kuba is hoping to create a hub for the best food producers in the Cotswold and by adding passion, skill, experience and knowledge to offer a very special, tasty and unique experience. Kuba has a vision to preserve ancient techniques in the modern cooking, to come back to the basics, to make things how they used to be, like real bread and butter.

Over the years Kuba has established a very strong relationship with farmers and producers from the Cotswold. Kuba produces award winning charcuterie, cultured butter, smoked fish, bread and many more all from local products. Along the way Kuba has developed interest in wood fired and charcoal cooking, as a very basic and old method of processing food.

Chef Kuba Winkowski at Kubarn Bourton-on-the-Water

Kuba Winkowski

Chef Kuba Winkowski at Kubarn Bourton-on-the-Water

Kuba Winkowski arrived to the UK in 2004 straight after university with degree in Financial Management not to work in the bank or other financial institution, but to follow his long-time dream to be become a chef.

After accomplishing NVQ Level 3 in Thanet College, stints at Buckingham Palace, British Embassy in Paris, Le Gavroche and Rhodes 24, Kuba started work at the Le Manoir aux Quat’ Saisons. From 2012 he has been a Head Chef at The Feathered Nest Inn in the Cotswold, where he gained a number of accolades and industry recognitions to include place on Sunday Times UK 100 best restaurant, number 34 in Harden’s 100 best UK restaurants, 3 AA rosettes, Michelin guide recommendation and title of National Chef of the Year 2019. 

By the end of 2019 Kuba has started a new project, concept – KUBARͶ. In 2021/22 Kuba is hoping to create a hub for the best food producers in the Cotswold and by adding passion, skill, experience and knowledge to offer a very special, tasty and unique experience. Kuba has a vision to preserve ancient techniques in the modern cooking, to come back to the basics, to make things how they used to be, like real bread and butter.

Over the years Kuba has established a very strong relationship with farmers and producers from the Cotswold. Kuba produces award winning charcuterie, cultured butter, smoked fish, bread and many more all from local products. Along the way Kuba has developed interest in wood fired and charcoal cooking, as a very basic and old method of processing food.

Fin Woodward

Fin 02

Hi my name is Fin and in 2019 I won channel 4’s Junior Bake Off, since then I have been on blue Peter, news round and am now a junior kenwood ambassador. I am only 15 but I love baking and showing young people like my self how to bake along with some helpful tips and tricks I have learnt along the way.

Fin Woodward

Fin 02

Hi my name is Fin and in 2019 I won channel 4’s Junior Bake Off, since then I have been on blue Peter, news round and am now a junior kenwood ambassador. I am only 15 but I love baking and showing young people like my self how to bake along with some helpful tips and tricks I have learnt along the way.