ANTONY TRIES HIS HAND AT BEING A 'SCHOOL MASTER' CHEF
One of the Ribble Valley's most globetrotting chefs is going back to school in Clitheroe.
Antony Shirley will be giving youngsters at Pendle Primary School a glimpse behind the kitchen walls when he demonstrates how to cook some of his favourite pasta and dessert dishes.
Antony, executive chef of the Seafood Pub Company, who run the Assheton Arms in Downham and the Oyster & Otter at Feniscowles, Blackburn, will be at the school on 3 July to demonstrate and talk to a dozen pupil members of the school "chef's group".
The former sous chef at Harvey Nichols in Knightsbridge, has a career that reaches from Manchester, where he was head chef at Panacea, to Raffles in the West Indies nearly 5,000 miles away.
When he returned to the UK Antony was instrumental in setting up and opening the first Piccolinos restaurant and later served as their UK development chef.
Now he heads up the kitchen teams that specialise in high quality, locally sourced dishes at the two seafood-led gastro pubs in Downham and Blackburn.
