Hi, I’m Phil Vickery and I am This Morning’s resident chef!
I was born in Folkestone, Kent and went to school in Folkestone and Dover. I went on to study cookery at my local college for two years. My parents would not let me move away, so I started cooking at the Burlington Hotel on the seafront in Folkestone.
After a year I decided to work away and landed a job in the very smart Michael’s Nook hotel in Grasmere, Cumbria. I spent four happy years there before setting off to New Zealand and Australia fishing and generally having a good time.
I came back to the UK and went to work at the Michelin starred Gravetye Manor in East Grinstead, Sussex and then on to Ian McAndrew’s Michelin starred restaurant 74 as sous chef, then back to Gravetye Manor again as sous chef.
I then went to the West Country, to open a hotel and then onto The Castle Hotel in Taunton as Head Chef, where I won a Michelin star, four rosettes in the AA guide, Restaurant of the Year in the Good Food Guide, The Times Restaurant of the Year, Egon Ronay’s Guide Dessert Chef of The Year and British Meat Chef of The Year and many other awards.
Television started for me when I filled in once for Keith Floyd, then over the past 15 years onto BBC Holiday Programme, Ready Steady Cook, Proof Of The Pudding, my own series Phil Vickery’s Pudding Club and of course This Morning some 11 years ago.
I've written eight books and have plenty more subjects to cover, I am a registered farmer and spend many hours working on the land and with my livestock.