Hugh McGivern

Chef Hugh McGivern

I have been a Chef for almost 28 years and in that time I have worked in some weird and wonderful countries and situations. Having done a Classic Apprenticeship in Glasgow after finishing College and day release I went into the Army where I spent the next 9 years learning my trade. I was lucky enough to do some competitions and even luckier to have won a few in Pastillage and the old "Cook and Serve".

The majority of my time was spent feeding the Officers. On leaving the forces I went to work for Casrnival Cruise Lines as an Assistant Food Manager. After 2 years I returned to London where I spent some time with Rowley Leigh at Kensington Place, Sanjay Dwihveli at 1 Lawn Terrace and assisted Richard Corrigan with the opening of Lindsay House whilst still working at Searcys in the Barbican.

For the Last 11 years I have split my time; seven years I was the Chef to the Chairman of I.C.I. I had complete autonomy for visiting VIPs and Directors Boards. Since 2007 I have been Group Executive Chef at Caterplus Services watching it almost quadruple in size, learning the rules governing Kosher Dining and writing new recipes .

I enjoy fine food and finer wine, as a hobby I'm trying to finish 2 books.