Daniel Clifford (chef) first commis chef at The Bell Inn in 1992, and became a demi-chef de partie at Marco Pierre White's Box Tree through 1993. He gradually moved up in responsibility through a variety of restaurants including working in France until becoming a senior sous chef at Rascasse in Leeds in 1996, where he worked until being named head chef of his current restaurant, Midsummer House, in 1998. Clifford was awarded his second Michelin star at Midsummer House in the 2005 list. It was the only new restaurant to earn a second Michelin star that year, and became one of eleven restaurants
Simon Boyle (chef) Simon Boyle (chef) Simon Boyle is a British chef, author and social entrepreneur working in Britain. Boyle became a Fellow of the Royal Academy of Culinary Arts in 2017. Boyle was born in Glasgow, Scotland and attended Bournemouth and Poole College to start his culinary training. He was awarded the Specialised Chefs Scholarship, arranged by the Royal Academy of Culinary Arts. Sponsored by The Savoy Hotel London, Boyle completed his apprenticeship at the 5* hotel. Boyle went on to become part of the Michelin-star winning team at Chewton Glen and then worked as a chef on cruise ships and luxury