Alex Beard

Alex Beard 

Born in Zimbabwe, Alex is really a child of the world. Having cast her proverbial hat down all across the globe, she has infused her culinary credentials with numerous intrepid and epicurean experiences, and now works as a personal chef to some of the country’s most powerful people.

As a toddler, Alex would peer precociously from a work top chair into simmering pots and floured bowls as she quietly watched her mother prepare family meals and delicious desserts from scratch. Inspired, she was soon mixing and seasoning for her mother, and before long she was baking her own cakes. Her passion for food extended into her teenage years as she first cut her teeth peeling spuds during a work experience stint at a hotel before landing a Saturday job at a local Italian restaurant. Apparently a ‘pot washer’, Alex was soon at the chopping board perfecting her dexterity and learning on the go as she peeled potatoes and chopped onions.

It was at this time that the streak of fervent independence and determination that has characterized her career became apparent. Leaving home at 15, Alex’s talent and passion was recognised by the restaurant’s head chef who offered her a full time position. From this point she never looked back.

Less than three years later she was working at Raymond Blanc’s two Michelin starred Le Manoir aux Quat Saison where her skills were honed and expanded. During her four years under Raymond’s tutelage she did various demonstrations with him on TV and at huge public events such as the London Food Show. Led by Le Manoir’s executive chef Gary Jones, Alex also cooked for HRH The Queen Mother and distinguished guests during her majesty’s birthday celebrations at a private residence in Oxfordshire.

While working at The Vineyard at Stockcross, for John Campbell, the desire to step out on her own became overwhelming and she soon hatched the plan for her first ambitious venture. Bringing her enthusiasm and initiative to a traditional but failing Welsh pub, Alex changed it into a gastronomic enterprise and turned its fortunes around. An emphasis on quality ingredients and innovative dishes helped establish the pub a solid reputation, as well as clientele from all over the surrounding areas.

Next came a fine dining catering company that offered a diverse range of services, from high end canapé parties and complete wedding meals to private nine course dinners in private homes with specially selected wines. Despite the complexities of running a business, however, Alex never ventured far from her true delight, cooking. During this period she held many private cookery classes as well as demonstrations at events such as the Llangollen Food and Flower Show and the Cowbridge Food Festival.

Though she has come a long way from her worktop perch in Zimbabwe, in many respects Alex has gone full circle as she seeks to pass on the love of quality fresh ingredients and simple but delicious meals that she picked up as a young girl while watching her mother. Inspired by the experience from her own private lessons, she implemented and designed the cookery school at Llanerch Vineyard as well as designing other kitchens for private and commercial clients.

Now, as CEO of Alex’s Supper Club, and with a TV show in development, her success continues and her passion is undimmed as she aims to bring the joy of cooking to the masses, with a mission to get 1 Million people who don’t currently cook, cooking just one meal a day from scratch.