Brian Hughson is the head chef of Randall & Aubin in Manchester. Born in Liverpool, he trained at catering college in Stoke on Trent, before going on to work alongside Jason Atherton to establish Mash and Air in Manchester. Then he migrated to the capital with his first role working for Gary Rhodes at Rhodes on the Square in London and from here he went onto work for Marco Pierre White’s restaurants.

Brian has spent nearly 30 years working for some of the best Michelin starred establishments including The Savoy Grill for Gordon Ramsay/Marcus Wareing and The Belvedere. He excelled as Head Chef for the newly opened, now legendary The Restaurant in the Gherkin in 2004 before working for Gary Rhodes again as head chef at fine dining restaurant W1. Later he became Head Chef at the Dorchester Grill in London before being promoted to the role of Executive Chef for Coworth Park Hotel in Ascot (part of the Dorchester Collection).

He then spent time working in some of the finest international restaurants in Dubai where he fine tuned his skills in fine dining further, before returning back to London as a private Chef for a wealthy entrepreneur. Over the years Brian has personally arranged the catering for a wide range of large scale banquets for important people including Her Majesty the Queen and other senior members of the British Royal family; film directors, Lord Lloyd Webber and film stars such as Johnny Depp.

In 2017 the born and bred Liverpudlian decided it was time to return home to the North West of England and since early 2017 has worked alongside celebrated Chef and entrepreneur Ed Baines, to establish the first Randall & Aubin restaurant outside of London.

 

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