Chef Izaak — Young British Chef

First course ·

The Story

Some chefs find cooking late. Chef Izaak found it early — and hasn't looked back since. At just eighteen, he's already earned his place in the kitchens of Fortnum & Mason, the Piccadilly institution that has fed London since 1707.

Fresh from completing his Advanced Professional Cookery qualification at Milton Keynes College, he and his Milton Keynes College teammates took the national stage at Zest Quest Asia 2026 and finished runners-up — proof that discipline, classical technique and a bit of nerve go a long way.

This is only the beginning. The plan? Learn from the best, cook with intent, and one day put his own name over the door.

Izaak with his medal after the MK Half Marathon 2026 — Off duty: MK Half Marathon 2026 — 1:53:51

Chef Izaak serving in the brasserie at Milton Keynes College

Second course ·

The Journey

The beginning

First taste

A family kitchen, a wooden spoon, and the discovery that food made people happy. The rest followed naturally.

Milton Keynes College

Advanced Professional Cookery

Years of knife skills, sauce work, pastry and service under pressure — the classical foundations every serious kitchen demands.

2026

Zest Quest Asia — Runners-up

Part of the Milton Keynes College team competing against the best student chefs in the country — and finishing on the podium together. A national stage, and a sign of things to come.

Now

Fortnum & Mason, Piccadilly

Cooking daily in one of Britain's most storied food institutions — three centuries of standards, and no shortcuts.

Watch this space

Pop-ups, competitions, and plates worth talking about.

Third course ·

From the Kitchen

Crisp panko croquette with pickled cucumber and aioli — Croquette
Crisp panko crust, pickled cucumber, aioli, coriander cress.

English asparagus with hen's egg and wild garlic flowers — Asparagus & Hen's Egg
English asparagus, soft egg, mustard dressing, wild garlic flowers.

House brioche with whipped butter, salmon tartare and potato pavé — Snacks & Brioche
Warm house brioche, whipped butter, salmon tartare, potato pavé.

Petit fours with torched meringue and edible flowers — Petit Fours
Torched meringue tartlets and sugared doughnuts, edible flowers.

Glazed pork belly with pressed potato, crispy kale and cider onions — Pork Belly
Glazed belly, pressed potato, crispy kale, cider onions, pan jus.

Golden crumbed arancini with aioli and micro cress on a serving board — Arancini
Golden-crumbed, served with aioli and micro cress.

Roast turkey with succotash, spiced popcorn and herb velouté — Roast Turkey
Succotash of beans and charred corn, spiced popcorn, herb velouté.

Parfait with caramelised pineapple, meringue and a passion fruit pipette — Parfait
Caramelised pineapple, meringue, tuile, passion-fruit pipette.

To finish ·

Thirteen Things About Chef Izaak

1
He's 18 — younger than some of the recipes he cooks from.
2
Cooks at Fortnum & Mason, established 1707. The building is over 17× his age.
3
Part of the MK College team that finished runners-up at Zest Quest Asia 2026 — a podium finish on a national stage.
4
Completed Advanced Professional Cookery straight out of college.
5
The "z" in Izaak is written the old-fashioned way — shaped like a 3 — so "Iz" reads as 13. Look again.
6
Off duty he runs — MK Half Marathon 2026 in 1:53:51. Chef stamina is real.
7
Favourite starter: sausage & spinach croquettes — crisp shell, big flavour.
8
Favourite main: jambalaya with warm focaccia on the side.
9
Plays six-a-side football every week — first touch nearly as good as his knife skills.
10
Favourite dessert: banana & chocolate soufflé with strawberries.
11
Spurs fan — so he already understands patience, loyalty and hope.
12
The first thing he ever made: Grandad's chocolate shortbread thumbs. Still the benchmark.
The ambition: his own name over the door one day.

Get in Touch

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Food chatalways
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Email Chef Izaak

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Replies between services.

The Story

The Journey

First taste

Advanced Professional Cookery

Zest Quest Asia — Runners-up

Fortnum & Mason, Piccadilly

Watch this space

From the Kitchen

Croquette

Asparagus & Hen's Egg

Snacks & Brioche

Petit Fours

Pork Belly

Arancini

Roast Turkey

Parfait

Thirteen Things About Chef Izaak

Get in Touch