Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

We are delighted to announce Shaun Hill, chef proprietor of The Merchant House, Ludlow, England will be running the first eGullet Culinary Institute Interactive Cooking Clinic. Shaun will be online to answer all your culinary queries in this special Q&A session next week (May 10-14), so join us then to take advantage of this unique opportunity.

N.B. - this Q&A is limited to questions directly related to cooking. Please see Shaun's previous Q&A for his answers to more general questions about his life and work as a chef/restaurateur.

To read my recent Daily Gullet interview with Shaun and see an extract from his new book click here.

About Shaun

As you will see from his CV below, Shaun combines the running of The Merchant House with writing and consulting, and has over 35 years experience in the restaurant trade.

Shaun caused quite a stir in 1994 when he left the luxurious and internationaly renowned Gidleigh Park hotel and restaurant (where he also won a Michelin Star) and moved to the then culinary hinterland of rural Shropshire. The AA guide compared the career change to being like Damien Hill giving up formula 1 racing for driving a bus!

Since the opening of The Merchant House however, Ludlow has become a mecca for "foodies" and professional chefs alike. Shaun's presence has attracted other high flyers to the historic market town which is now home to no less than 3 Michelin starred restaurants and an annual food and drink festival.

Courtesy of those lovely people at Mitchell Beazley, we have a copy of Shaun's most recent book How To Cook Better to give away. The winner will be drawn at random from those taking part in this weeks clinic.

Read my recent interview with Shaun on The Daily Gullet.

Shaun Hill's CV :

born 1947 London Irish

Cooking experience

1967 - 71 Carriers restaurant London

1972 - 74 Gay Hussar London

1975 - 76 Intercontinental Hotel - Souffle restaurant

1976 - 77 Capital Hotel - working Head Chef

1978 - 80 Blakes Head Chef - setting up new restaurant

1980 - 82 Lygon Arms Head Chef

1983 - 85 Hills Restaurant Stratford upon Avon Chef patron

1985 - 94 Gidleigh Park Chef and MD

1994 - now Merchant House

Awards and similar

Egon Ronay guide Chef of the Year 1993

Caterer and Hotelkeeper Chef award 1993 - Catey

Caterer and Hotelkeeper Restaurateur of the year 2001

21 in Restaurant Magazine's 50 Best Restaurants in the World awards

senior academicien Academie Culinaire de France

Outside interests

Research fellow Dept of Classics Exeter University

Menu consultant to British Airways


Shaun Hill's Gidleigh Park Cookery Book - Random Century 1990

(reprinted in paperback 1995 as Shaun Hill's Cookery Book)

Quick and Easy Vegetables - BBC Books 1993

Cooking at the Merchant House - Conran Octopus 2000

How To Cook Better - Mitchell Beazley 2004

(with Dr J Wilkins) Archestratus the Life of Luxury translation and commentary - Prospect Books 1994


(with Dr J.Wilkins) Food in the Ancient World - Blackwell

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites

This topic is now closed to further replies.

  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...