Kevin Roxby - About Me

Clad in Realtree Camouflage shooting gear with a rifle or shotgun in his hand happily in the field either Deer stalking, pigeon shooting and while most of us who would be asleep in the early hours, himself with a close group of friends Rabbit shooting, not a conventional way for one of the country’s game specialist chefs to turn up for a cookery demonstration! However, in no time at all Kevin switches his shooting gear for his Chefs attire and soon charms his audience with his energetic personality, and his good sense of humour  and wonderful cooking skills.

Durham born Kevin has been passionate about cooking since he started a working on a local trawler at the age of 15 then a stint in the merchant navy, Kevin then spent several years as a chef with the swallow group of hotels working at 6 of them in the group before their takeover by a leading hotel chain, then working for a little while in Switzerland and South East Asia where he gained valuable experience working in some of the countries best eating establishments and Hotels. With a whole host of college qualifications, diplomas and awards followed in rapid succession and he also somewhere in his career was a lecturer at New College where he studied his cooking career.

He has been a finalist and medal winner in countless competitions including UK Parade de Chefs Olympia London, ScotHot Glasgow, and many competitions around the country. Kevin was a member of the British culinary team for 10 years and competed in many culinary competitions earning himself an array of medal including 17 Gold’s, 22 Silvers and yes some bronze (18), also with many certificates of excellence.

Kevin is a Regular at Game and country fairs, and local events across the country and farmers Markets promoting Game and local produce. Kevin has appeared at food festivals worldwide including cookery demonstrations in Thailand, Malaysia and Singapore and still has links with culinary schools in South East Asia. He is considered to be amongst some of the finest game chefs in the country.

A firm believer in locally sourced food Kevin says “The main influence on my cooking is a traditional grounding’s in the old style classic cookery that I have up dated to modern presentations with a little Asian twist in some of my dishes.”