Anton Edelmann
Anton Edelmann is renowned for having been the Savoy hotel's maître chef des cuisines for 21 years, between 1982 and 2003. He is now the owner and patron of his own restaurant in Hertfordshire, Anton's.
Born in Germany, Anton got his first professional job at the Savoy. He returned to work inin Germany before coming back to London to work at The Dorchester hotel under Anton Mosimann. He then went on to another of London's great hotels, Grosvenor House before returning to the Savoy.
Anton is reputed for his modern European food with a strong French influence. Having left the Savoy he worked as the chef at the Directors' Table, the fine dining division of catering company Sodexho, and Chef Patron at London's Allium restaurant.
Anton is a television regular and the author of several books.
Books
The Savoy Cookbook
Anton Edelmann's Recipes
For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée
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Total time
50 min
Anton Edelman created this special potato salad recipe for Raisa Gorbachev, the wife of the former Russian president
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Total time
35 min
Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe
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5 hrs 10 min
Braised shallots and garlic add a richness to Anton Edelmann's luxurious recipe for a savoury tart, topped with foie gras
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1 hr 35 min
For an elegant version of the traditional Christmas roast, try Anton Edelmann's seriously flavourful turkey recipe
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Total time
1 hr 30 min
