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Book Alex Rushmer

Award Winning Chef

Speaking Price Guide: Under £5000

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To book Alex Rushmer for your event call: +44 (0)20 3124 1860


Alex Rushmer is an award winning chef, food writer and owner of the critically acclaimed Hole in the Wall restaurant in Cambridge.
After graduating from the University of Cambridge in 2005 with a degree in social and political sciences, Alex set up a recipe consultancy business and began writing about food for various publications including Waitrose Food Illustrated and Delicious magazine.

He made his television debut in 2010 as a contestant on BBC 1’s flagship cookery competition Masterchef and at the age of 26 became one of the youngest finalists in the show’s history, consistently dazzling the judges with his modern and original approach to cooking and flavour combinations.

In 2011 Alex took over The Hole in the Wall, a 17th century public house in the picturesque Cambridgeshire village of Little Wilbraham. Over the last five years he has won a string of awards and accolades including two AA Rosettes,‘Restaurant of the Year’ in the Cambridge Food & Drink awards 2015/16 and was voted the UK’s 75th best restaurants in 2015’s Square Meal Top 100 list. The restaurant is featured in all major food guides with a score of 3 in the Good Food Guide and an ‘Inspector’s Favourite’ badge in the Michelin Guide.The Hole in the Wall has also been named as runner up in the Observer Food Monthly Awards ‘Best Restaurant’ and ‘Best Sunday Lunch’ categories in 2013, 2014 and 2015.

Outside of the kitchen, Alex continues to write about food with regular columns in local and national publications and has made regular appearances on Masterchef both as a mentor chef and guest judge. Within the industry Alex has been both a judge in cookery competitions and a mentor to young chefs. He believes strongly in the apprenticeship scheme and works closely with local colleges to help inspire the next generation of chefs.

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‘ Technically exceptional [food], deserving of a Michelin star. ’ Amol Rajan, The Independent

‘It’s rare to find a meal achieve such a high standard course after course... a very special place which – if there’s any justice – will get at least one Michelin star.’ Fiona Beckett, The Guardian

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