Historic & Vintage Food Developer, Disciple d’Auguste Escoffier
Lecturer in Culinary Arts Westminster Kingsway College

I currently work at London’s leading culinary arts school Westminster Kingsway College, as senior Lecturer for the International Culinary Arts Diploma courses. I have had many years’ experience working as a chef and lecturer, including Billingsgate Sea fish School & Mosimanns Academy.

My work has led me to be recognised and honoured within my field. I was proud to be nominated to become Disciple d’Auguste Escoffier, an accolade recognising my strength and dedication to the foundations of cookery.

“The Escoffier spirit is about the equality of the disciples, without any hierarchy, the passing of knowledge, respect of the culture and the constant evolution of cooking.”

Recently I have had the opportunity to develop, cook and present Historic dishes for the BBC & ITV soon to be aired. I am fortunate enough to be advised by UK’s leading food historian Annie Gray.

With Historian Annie advising, food produced is authentic for the era and visually pleasing for TV and film. I duplicate original recipes of the time that will stand the test of lighting and heat in the environment we are working in with the resources available. Locations have included British Stately Homes and Manors which can be very challenging. When developing recipes I will find solutions to meet the needs of the production team and cast.

I am an advisor for Thermomix and have written for Beyond Fabulous online magazine.

Previously I have worked in Hotels, Director’s dining and events.

As a member of the Craft Guild of Chefs, I have won Gold & Silver medals nationally and internationally.

I have been one of 10 UK waste ambassadors representing Sustain which led to helping run the stage in Trafalgar Square for ‘Feed the 5000’ event with Tristrum Stewart, Hugh Fearnely- Whittingstall , Val Warner and Thominsina Myers

The dishes I create are natural, seasonal and sustainable using the freshest ingredients.

I have taught well-known chefs including Sophie Wright and Sophie Michell who are both well-established cookery authors. I have also taught Ed Smith food writer aka Rocket & Squash and Henry Herbert (fabulous Baker Brother)

All have made frequent appearances on television.

I have had six fine dining recipes published in ‘A Class Of Its Own’. I have also had articles published in ‘CHEF’ magazine, TUCO and online magazines Food and Beyond Fabulous.

“I love working with Miranda and Ian (and Sophie). They are consummate professionals, and make everything very easy, from planning, to cooking, to delivery – and the often neglected clear down. They also (obviously) produce excellent food, both to admire, and to eat.”

ANNIE GRAY, UK Leading Food Historian

“I have known Miranda for 15 years now and have always enjoyed working with her in a professional capacity.  She is organised and passionate about her trade and is very knowledgeable.  When I was asked to put a team together by Dr Annie Gray for a historic food project for the BBC, Miranda was the first person I thought of who’d be more than capable of delivering such a task.  Miranda was faultless and thorough in her research and her technical ability always shines through.”

SOPHIE WRIGHT, Food Writer & Broadcaster

“Miranda Godfrey is an incredibly experienced chef and teacher with almost 30 years experience in the business, designing and leading culinary courses in some of the best cookery schools in the country. I had the pleasure of working with her when doing cookery demonstrations at Westminster Kingsway College and would highly recommend her.”