Ed began his catering career with a two-year apprenticeship with Anton Mosimann at The Dorchester in London, he spent a few years cooking on an exclusive yacht and at hotels in Juan-les-Pins in France and Queensland in Australia, before returning to London. In the capital, he became the official Armani chef and even dabbled in modelling.
At the age of 25, Ed was asked to open Daphne's restaurant in London's South Kensington; he remained head chef there for three years. He then set up his own ventures in Soho and Fulham.
Swedish-style mini-meatballs
Veggie bean fajitas
Baked eggs
Peking-style vegetable dumplings
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