Alison Lambert is a New Zealand chef, who was raised in Otago, South Island.She has close to 20 years of international cooking and senior management experience in restaurants in London, France, Spain, Greece and
Alison's philosophy on cooking is simple, fantastic seasonal and sustainable produce from local producers and growers "farm to plate".
In 1996 Alison spent her time in London cooking in restaurants like Aubergine (Gordon Ramsey) and working at The River Cafe where she developed a strong relationship with Rose Gray. Working alongside Jamie Oliver and Theo Randall she helped develop The River Cafes cook book two.
Alison spent 7 years developing and managing restaurants and luxury lodges throughout Europe. In 2009 Alison returned to Dunedin, Otago and now works closely with the trust of the Otago Farmers Market where she is the Farmers Market Chef showing people how to cook the produce that is in season, Alison has written three cooking journals for the Farmers Market. She also teaches City in Guilds and Unit Standards in cookery at Queens High School.
Alison Lambert contributes weekly recipes for The Otago Daily Times, www.foodie.co.nz and also her personal blog www.alisonmarketchef.blogspot.co.nz
View Alison's In Season recpies
