Ed Baines

Ed Baines began his culinary career with a two-year apprenticeship under Anton Mosimann at The Dorchester in London. Following this foundational experience, he honed his skills further by working on an exclusive yacht and at hotels in Juan-les-Pins, France, and Queensland, Australia. Upon his return to London, Baines served as the official Armani chef, showcasing his versatility and expertise in various culinary environments. At the age of 25, he was appointed head chef at Daphne’s restaurant in South Kensington, where he remained for three years. This period was instrumental in establishing his reputation in London’s restaurant scene.

In 1996, Ed Baines co-founded Randall & Aubin in Soho with his business partner, James Poulton. This Anglo-French brasserie became a significant venture, which later expanded to include Randall & Aubin Manchester in May 2017 and Petit Bistro within the Victory House hotel in London’s Leicester Square. Concurrently, Baines developed a media career, starting with his first TV series, “Lunch with Ed Baines” on Carlton Food Network in 1998. He went on to present “Ed Baines Entertains” on ITV for three series between 1999 and 2001. His television presence further grew with roles as a judge on ITV’s “Britain’s Best Dish” from 2007 to 2011, and as an alternate chef on “Sunday Feast” with Paul Merrett. He has also appeared on various other programs including “Housecall,” “Put Your Money Where Your Mouth Is,” “Ready Steady Cook,” “Taste,” and “Celebrity MasterChef.”

Baines has authored two cookbooks, “Entertain” (2001) and “Best of British” (2009), further contributing to the culinary literature. His expertise has led to partnerships with brands such as Canderel and Philadelphia. In 2015, he developed ‘Purple Sauce’ for Premier Inn’s breakfast offering, which was rolled out across the hotel chain’s restaurants. He has also actively participated in international food events, including Taste of Abu Dhabi, Delicious Festival in South Africa, and the Barbados Food Wine and Rum Festival, demonstrating his global reach and influence in the culinary world.