Antony Worrall Thompson

"Antony Worrall Thompson's Wolf Gas Range (R486G) is one of the most precise instruments in his kitchen."

antony worrallAntony Worrall Thompson is a British celebrity chef and media personality. He has presented BBC’s Saturday Kitchen and had regularly appeared as a guest chef on BBC’s Ready Steady Cook.

Antony's first role as a head chef was in 1978 at Brinkley's Restaurant on Fulham Road. The following year he took a sabbatical in France, dining his way around the local cuisine. Returning to Brinkley’s, Antony changed the menus to reflect to his experiences in France. Antony next venture was Dan’s Restaurant in Chelsea, transforming its character from café to haute cuisine.

By 1981, Antony opened Ménage a Trois in Knightsbridge, the only restaurant in London to serve just starters and puddings. What followed was a tremendous amount of press coverage and critical acclaim. Antony subsequently went on to open Ménage a Trois restaurants in Bombay, Melbourne, Stockholm and New York.

Since then, Antony’s restaurants have received many accolades. He has won the Mouton Rothschild Menu Competition and the Meilleur Ouvrier de Grande Bretagne, the equivalent of an Oscar for a chef. More recently, he opened the popular restaurant Notting Grill in London, which specialises in organic meat, fish and vegetables, along with Kew Grill.

He is passionate about organic farming and grows many of his own herbs and vegetables.

Antony is a huge fan of Sub-Zero and Wolf and insists on cooking and cooling with the brands in both his UK and Spanish homes.

Antony on Sub-Zero :
"I have found that to produce the best possible food you also need the freshest ingredients. In all my years of cooking professionally I haven’t come across anything that beats my Sub-Zero Fridge/Freezer unit in terms of size, configuration and technical superiority. It is an invaluable tool for me because of the superior refrigeration system unique to Sub-Zero. With other brands there is an exchange of air between the fridge and freezer, meaning humidity levels are low, which can dry out food. My Sub-Zero model keeps the air in each compartment separate, preserving all food, especially fruit and vegetables, for longer."

Antony on Wolf :
“My Wolf Gas Range (R486G) is one of the most precise instruments in my kitchen. The six separate burners can go from the lowest flame for simmering and melting to a strong searing heat for the utmost control. The griddle gives me the flexibility to cook directly on the temperature control surface which is great for breakfasts, pancakes and even scallops and delicate white fish.”

Antony on the Sub-Zero & Wolf London showroom :
“I’ve been using Wolf and Sub-Zero appliances at home for many years, I’m deeply impressed. The new showroom with everything on show makes me want to move home so that I can create a new, even better kitchen.”