Tony Tobin started cooking professionally at the age of 14 in a pub-restaurant in Warwickshire. After training at Stratford-upon-Avon catering college, he moved to London to join the Capital Hotel under head chef Brian Turner.
Tony spent the next five years working with chef Nico Ladenis before becoming a head chef at restaurants in West Sussex and then Surrey. In 2006, he opened Tony Tobin @ POST, in Banstead Village, Surrey. Tony is a long-standing regular on Ready Steady Cook.
Pasta with halloumi and red onion
Stuffed Portobello mushrooms with blue cheese
See all recipes by Tony Tobin (215)
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