Don Irwin

My first influence in food was my mother's nourishing but basic cooking. From the age of 8, I knew that I wanted to become a chef. I was the first boy in Surrey to take domestic science lessons instead of the more traditional woodwork and metalwork options. Having left school, I embarked on a 5-year indentured apprenticeship with Trust Houses Ltd, working in various hotels before graduating. My first head chef's role was at the Ship Hotel in Weybridge, followed by the Noke Hotel in St Albans. Then came 10 years at each of the three clubs: East India Club, Carlton Club, and the Farmers Club, but not consecutively! I was also a chef at Grocers Hall for 2 years. I have been Chef Patron at two restaurants: Old Hoops in Saffron Walden and the Alma Mater in Wandsworth. Other roles include sous chef at the Mitre Hotel, Hampton Court, and chef-director at the VE Day anniversary celebrations in London in 1995. I am the President of the League of Club Chefs and the Vice President of the Craft Guild of Chefs.