twinkle19

Born in the UK and known to my friends as Malcy, I was classically trained as a chef at Highbury College. I was employed in hotel management for about ten years, before I bought my own restaurant, which I ran for a few years before taking up employment as a college lecturer in hospitality and catering.

I have worked in corporate hospitality management for Forte, Gardner Merchant and Sodexho at the Open Golf, Wimbledon, Chelsea Flower Show and the Farnborough Air Show and as part of the corporate hospitality management team for Rolls-Royce at the Paris International Air Show at Le Bourget.

I have also worked at various Royal Palaces, such as Buckingham Palace, Blenheim Palace and Hampton Court and have looked after senior members of the British Royal Family, numerous British Prime Ministers and Foreign Heads of State. I moved to France a few years back, where I ran a B&B with my darling wife Diane and youngest son Ashley, before returning to take up employment at the newly formed Business Development Unit at The Isle of Wight College.

My budding career as an author, food writer, critic and blogger has seen me write three specialist books. The first, No Turning Back, sat on my computer for nearly ten years waiting for the right time for me to publish. The second (1st Edition 2004) was titled 19 – Dix-Neuf, Cuisine du Terroir Corrézienne, (Published by Leonie Press) is about the fabulous food and cooking of the French Department 19 (Corrèze). The 2nd Edition of this book has been edited, re-formatted and re-branded as French Country Cooking, Cuisine du terroir Corrézienne and was published in 2013. The third, The Marine Cookery Bible, written specifically for chefs and newbies entering the world of working on superyachts and was published in 2011.

I worked with Isle of Wight youth charity UKSA since 2006 and co-designed a one week galley cookery course for young folk training to work as Interior Crew in the global Superyacht Industry. I also work with a number of crew agents to help them find high-end chefs to work on superyachts.

I recently retired and am working as a hospitality consultant and Independent Thermomix Advisor, demonstrating the newly launched Thermomix TM5 on the Isle of Wight, Lymington, Portsmouth, Southsea and Southampton.

Massaman Curry with Steamed Rice

Massaman Curry with Steamed Rice