Eddie Shepherd
Over the course of his 20-year career, Manchester based Eddie has honed his skill set, and gained a wealth of experience in kitchens around the world.
| Fact title | Fact data |
|---|---|
| Restaurant |
|
He has run a pop-up restaurant in Mexico, serving over 350 diners a day, and has also worked in kitchens in Cyprus, Greece and China.
Eddie’s botanical cuisine takes influences from food science to work creatively with fresh and wild ingredients.
Eddie’s bijou restaurant, ‘The Walled Gardens’ serves eight diners per night a menu of ground-breaking, plant-based cuisine. The restaurant was recently awarded the highest possible three star rating from the sustainable restaurant association and is listed in the top 100 of the ‘We're Smart Green Guide’. Eddie was also awarded ‘Chef of the Year’ at the Manchester Food and Drink Awards in 2023.
He has made a name for himself in the culinary world with his pioneering approach to plant-based fine dining, and is committed to showing that high-end food can be sustainable and positive for the environment.
Inspired by nature, Eddie loves using innovative techniques to enhance and manipulate ingredients, and this is the backbone of his vegetarian competition menu.
