Sous chef, the Manor House hotel, Castle Combe, Wiltshire (Exclusive Collection)
Nominator Danny Pecorelli
Edward Marsh started his career in hospitality working in a small pub in Staffordshire before taking a professional cookery course at University College Birmingham, with stages at various restaurants including one-Michelin-starred Simpsons. With a distinction under his belt, he joined Hywel Jones at Lucknam Park, near Bath, rising to the rank of junior sous chef by the age of 21. Now at the Manor House hotel, he is heavily involved in the international chef competition circuit, competing or mentoring with the junior and senior culinary teams.
At the age of 24 he accepted a seat on the committee of the British Culinary Federation (BCF) and created a social media presence for the organisation, sharing its news with 5,000 members. His BCF role led to his position as English youth ambassador for the World Association of Chefs' Societies, and he has become a leading chef in the industry.
He is also a qualified first aider and has helped many staff and guests in emergency situations.
In view of the recent time spent locked out of hospitality, what did you miss the most?
Being out of a kitchen has been a strange experience for me as I've spent the last 12 years in one. I've missed the daily routine, purpose and rush that have kept me driven for so long. However, during these lockdown periods, it has been great to bring some balance back into my life, spending time with family and pursuing other passions outside the kitchen. I have been thankful for the rest, but it has been great to get back in the kitchen and cooking again.
Who is your hospitality hero?
Danny Pecorelli, the managing director of the Exclusive Collection. I really admire and believe in his philosophy on running a company and his take on the hospitality industry as a whole. He is a driving force in the industry in creating the best physical and mental workplace for staff so that they can deliver and reach their full potential.