Steve Walpole - Rendered on: 27/03/2017 07:43:54
Head of Food
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 freelance chef, Steve is now Head of Food at Ugo Foods, the country’s leading fresh pasta manufacturer. Ugo make pasta for their own famous Dell’Ugo brand as well as for other leading discerning food manufacturers and retailers. Steve has been responsible for managing the creation and expansion of the company’s fresh pasta, its food recipes, and now products for the launch of Evexia, their exciting new range of healthy foods, including fresh, chilled, 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 Porcini 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, running his own chef consultancy business, Steve Walpole Ltd and has covered 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.