Ross Clarke – Creative Development Chef & Consultant


Ross Clarke image cropped (2)

Ross Clarke has recently launched a Food and Media Consultancy based in Bristol.  Big things are on the horizon for this extremely driven, innovation-led chef:

Current projects involve working with independent restaurants and food brands from Bristol to London and the United Arab Emirates!

Ross worked as Creative Development Chef at The Fat Duck Experimental Kitchen. In his time at this famous restaurant, Ross worked on dishes across all of Heston Blumenthal’s restaurants including the three Michelin-star The Fat Duck and one Michelin star restaurants: Dinner and The Hinds Head.

Ross specialises in experimental cooking, multi-sensory dining and external consultancy. He was also a key player in devising dishes for Heston’s television series, books and modern dining equipment.

Prior to working for Heston, Ross worked with Michelin starred chef Alex Aiken at the renowned Jetty – wining ‘Best Restaurant, South of England 2011’; with the Jumeriah Group as fine-dining Italian Sous Chef of Segreto – wining TimeOut’s second place for best Italian in the UAE, 2010. He also played an influential role in opening the award winning Verviene seafood restaurant, in Hampshire, UK