Meet the Bel Cheese Academy ambassadors
We've teamed up with a carefully selected group of industry professionals who represent the Bel Cheese Academy. The team of Bel advocates regularly incorporate the product range into their repertoire of dishes sharing their ideas and recipes with us along the way.
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Paul Robinson - chef and Grimsby institute tutor.
As well as teaching young chefs, Paul regularly coaches teams for national culinary competitions with one of his students winning a Bronze medal at this year's Salon Culinaire, using Port Salut.
View Paul's recipe » -
Charlotte Leventis - executive chef at Extravaganza Foods, an exclusive personal chef service.
Charlotte has appeared on BBC Radio and Masterchef and is currently writing a recipe book to inspire busy individuals to take time out and cook at home.
View Charlotte's recipe » -
Garry McMeckan - chef.
Family man Garry has worked in the industry for 16 years, with much of this time being spent within the contract catering sector. He was involved in catering for the opening day of Scottish Parliament and impressively made the regional finals of the Roux Scholarship in 2003 and 2004.
View Garry's recipe » -
Glen Dumbell and Douglas Eglin - proprietors Puschka restaurant, Liverpool.
Doug and Glen opened the doors to their award-winning restaurant back in 2001 and have since built a reputation for fantastic food and excellent service, "we love cooking, we love eating and most importantly we love the way food and wine brings friends and family together." Passionate head chef Glen says the restaurant prides itself on using only the very finest ingredients and is a big fan of Boursin, having incorporated it into the menu since the day the restaurant opened.
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Robbie Gleave – development chef, Heritage Portfolio and Beetroot Blue, Edinburgh and winner at the 2010 Sandwich Designer of the Year Awards.
Robbie's impressive career began over 25 years ago at one of the most prestigious hotels in the UK - The Ritz - and has since taken him to Bermuda, the British Virgin Islands, Australia and even into Buckingham Palace! His most memorable career highlights include running the soufflé section in the kitchen of a Michelin star restaurant, being responsible for the Six Nations match day food at Murrayfield Stadium and looking after all the catering for the Queen’s Royal Garden Party at Holyrood for the last five years. Robbie's current "baby" is Heritage Portfolio's creative food to go offer, Beetroot Blue.
