An advocate of traditional French cuisine, Alex Mackay now works teaching others to cook.
Originally from New Zealand, Alex trained at Raymond Blanc's Manoir Aux Quat' Saisons. He has worked at a cookery school near San Tropez and with Delia Smith at her cookery school in Norwich.
Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Cooking in Provence: Over 70 Timeless Recipes, Headline Book Publishing Ltd, 2003