Eddie: "Definitely something that's going to be a bit unusual about me is the fact that all my food is is plant based. It's all vegetarian."

Eddie is the chef and owner of the eight-cover Walled Gardens restaurant in Manchester, where he serves a 12-course botanical tasting menu. He became vegetarian 20 years ago while studying philosophy at university and has continued to explore his passion for sustainable dining through foraging ingredients and making chocolate from scratch. 

Eddie demonstrates an obsessive attention to detail, including a dandelion petal fruit pastille topped with lemon verbena from his raised beds in the garden.

Chef Eddie uses his knowledge of chemistry and botany to create different flavors in his one man band, critically acclaimed eight seater plant based restaurant, the Walled Gardens.

Eddie: "I started working in restaurants when I was studying my philosophy degree and I just really became captured by the atmosphere, the food, the energy. And so I've been working as a chef for over 20 years now. I think my cooking style is to take inspiration from nature and to celebrate natural ingredients, wild ingredients, and then use modern technique to try and do something interesting and present them to people in a new and exciting way. I'm so used to having my time and space to work in that to be able to do this in a pressured, timed environment is going to be a real challenge for me."