Award-winning chef and passionate advocate of organic farming, Antony Worrall Thompson hails from Stratford-upon-Avon and was educated at a public school in Canterbury. Chef Thompson studied Hotel and Catering Management at Westminster College, despite the protestations of his grandmother, who tried to prevent him from becoming a chef.

In 1988, Chef Thompson won the Mouton Rothschild Menu Competition, and shortly before in 1987 the most prestigious accolade - the Meilleur Ouvrier de Grande Bretagne (MOGB), which is also the chef’s Oscar. He is one of only seven chefs to have merited the lifelong title so far. In 1989, Chef Thompson represented Great Britain in the Bocuse d’Or, which is a bi-annual world competition launched by Paul Bocuse and feted by the culinary soul of France itself, attracting extensive media coverage. Chef Thompson was placed sixth out of 26 international competitors.

Chef Thompson opened his first restaurant in 1981, Menage à Trois in Knightsbridge and received a huge amount of press coverage, being the only restaurant in London to serve just starters and puddings. In 1998, Chef Thompson became resident studio chef and main presenter for BBC2's Food & Drink programme. He is a Ready Steady Cook regular and is the face of Saturday morning food shows. Between writing columns for various magazines and newspapers, and TV appearances, Chef Thompson continues to run five restaurants in London, The Greyhound, Kew Grill, Windsor Grill, Windsor Larder and AWT "to go".