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Former winners of The British Culinary Federation 
Nathan Lane 2019.jpg

Where are they Now?

Nathan Lane

BCF member and Young Chef of the Year 2019 winner, Nathan Lane shares the story of his early career to date with President Peter Griffiths.


My journey as a chef began back in 2013. I was 15 years old and still at school.  I took part in the Young Chefs’ Academy which was held on a Saturday at University College Birmingham, the course was sponsored by the BCF. This was my first insight into a kitchen. Read more here

Where are they Now?

Jordan Bailey

The British Culinary Federation has a gift for spotting talent. BCF young member then, Jordan Bailey was awarded the Johnnie Borra Memorial Trophy in 2011 by the British Culinary Federation while working with Simon Hulstone at the Michelin-starred Elephant Restaurant, Torquay.  Now Chef at Aimsir, awarded two Michelin stars, he has had an inspiring career to date. Cornwall-born chef Jordan Bailey is head chef at Aimsir, the fastest ever straight to two-star restaurant in the history of the Michelin Guide Great Britain and Ireland, which he runs with his wife and front of house manager Majken Bech Bailey. Previously a key member of the team in Restaurant Sat Bains, 30-year old chef Jordan Bailey opened Aimsir in 2019 after a stellar career in the UK (Rosewarne Manor in Hayle, The Elephant in Torquay) and Scandinavia, gaining and holding three Michelin stars in Maaemo, the renowned Norwegian restaurant of chef Esben Holmboe Bang in Oslo.


Together with Majken, they made a home together in Ireland – both driven by a genuine idea of their own joint creation. Young, passionate, driven, ambitious, Irish food lovers watched the development of this exciting young couple with interest, from their arrival, to opening to winning their two Michelin stars. They bring a concentrated level of experience from working at a very high level in Scandinavia, a part of the world that cherishes the hyper-seasonal and values the local larder. They also have the intriguing benefit of looking with a fresh eye at home-grown Irish ingredients, and what can be done with them by someone who has no expectations attached. Aimsir, the weather, is the heart of what happens at Aimsir, the restaurant. Celebrating what can be sown and harvested, fished and foraged on the island of Ireland, Aimsir is a passionate advocate for an authentic range of ingredients used in a sophisticated and inventive way.


AIMSIR Cliff at Lyons, Lyons Road, Celbridge, Kildare, W23 HXH3 +353 1 630 3500

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