Ricky Panesar is one of London’s most exciting, up and coming chefs in his own right. Born in Dunstable, bought up in Harrow, Ricky is a staunch supporter of Great British Produce. After studying mathematical science and management, he went on to develop his interest in cookery, inspired by his travels around the world.
Ricky has worked in establishments across the world, such as Rockley Watersports Group in South of France, Cape Grace Hotel in Cape Town, Soho House Group and the Columbo Group in London.
Ricky’s affiliation with the British Heart Foundation and fundraising activities has helped to raise awareness of ethical, sustainable, local and organic produce and an increasing attitude towards eating sensibly, avoiding the health risks associated with consuming copious amounts of fast foods, ready meals and takeaways.
Ricky’s unflagging energy and distinctive style of cooking have led him back to the heart of London as Head Chef for Andy Campbell (of Saturday kitchen live – fame) at 23 Romilly Street, which has received critical acclaim, and more recently under the guidance of the exuberant and precocious executive head chef – Tim Payne.