Head of Food and Freelance Chef & Consultant, Ugo Food Group

Steve Walpole

Steve Walpole has been passionate about food and cooking since he started a Saturday job in a local restaurant at the age of 15. He went on to gain a whole host of college qualifications, diplomas and awards including  Awards of Excellence winner in 2000, Parade de Chefs medals, Roux Scholarship finalist, Advanced Culinary Arts diplomas.  

With this wealth of experience and knowledge under his belt as an award-winning food consultant and chef,  Steve now Head up Steve Walpole Ltd as well as Being head of Food for Ugo Foods, the country’s leading fresh pasta manufacturer, and as their Head of Food, Steve has been responsible for managing the creation and expansion of the company’s fresh pasta, street food recipes, and the launch of their exciting new range of fresh, free-from pasta and some stunning ravioli, coming to a supermarket shelf near you soon.

Among Steve’s many achievements at Ugo Foods has been winning an acclaimed Free From Food Award for the Dell’Ugo Gluten Free Chickpea Pasta and he has been the mastermind behind innovative products which were ahead of their time and new foodie trends… such as beetroot. The Dell’Ugo Goats’ Cheese and Beetroot Fiorelli has been a runaway success and other mouthwatering fresh raviolis have followed, such as Wild Mushroom and Truffle, and Crab and Crayfish; all using the very best of indulgent ingredients. Alongside the delicious pasta, the packaging contains a selection of tasty recipes and hints and tips on cooking pasta… all developed and tried and tested in Steve’s personal kitchen.

Steve has had a vast career to date including roles such as Executive Chef at Corney & Barrow Bars, where he was part of the senior management team, overseeing the operational side of all 14 London bars, restaurants as well designing and developing menus across the three different  brands. He also held the Senior Executive Development Chef position at Gate Gourmet, where he developed menus for various airline clients, but predominantly British Airways. Within this role Steve travelled and worked around the world to enhance his cookery skills and also share his knowledge of British and western cuisines.  He was proud of his work for BA as he turned around their menus to ensure they included special diets and spent a lot of time searching for tasty ingredients and products to offer those passengers with dietary issues.

Among the many prestigious places Steve has worked, the House of Commons and famous luxury London hotels such as The Lanesborough, The Intercontinental and The Four Seasons stand out.

No stranger to TV, Steve has co-presented a Discovery Health Channel series called ‘Kids Fit Squad’ which looked seriously at kids and their eating habits and has made numerous other broadcast media appearances.

Teaching and training is something Steve is very passionate about having worked as a full-time senior lecturer at Westminster Kingsway College in London where he was also course coordinator for part of Jamie Oliver’s Fifteen Foundation.

Steve is an active member of the Academy of Culinary Arts and was a committee member of the Craft Guild of Chefs.  He is regularly on the judging panel for various prestigious awards, competitions and shows such as The Annual Awards of Excellence with the Academy of Culinary Arts, The Craft Guild of Chefs, The Salon Culinaire International in London and through this, Steve also has a strong presence at the Free From Food Awards, The Great Taste Awards and The Quality Foods Awards UK.

At school, Steve was known as a cheeky chappie with a love of fitness and sports and he still is passionate about this today. His philosophy is “Food is something to love and respect - less is more and keep it simple. Always keep trying - some of the best results come from making mistakes!”

When he’s not working or trying out new pasta creations, Steve is riding or racing his motorbike and spending time with his wife and two kids, to whom he is trying to pass on his own love for food and ingredients

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