Ian Dowding

Ian has worked in the restaurant trade for 35 years. For twelve of those years he owned and ran his own successful restaurant 'Quincys' in Seaford East Sussex. Before running his own resturant Ian was the original Head chef of the Hungry Monk at Jevington, in Sussex, and invented the now famous Banoffi Pie. For the last five years Ian has worked as a freelance chef and consultant as well as teaching cookery courses for the Adult Education Department at Sussex Downs College. Ian also writes articles for the national catering press publications.

In 2003 he was asked to cook for the reality television programme Regency House Party. As well as researching the historical aspects of the food Ian cooked lavish banquets, for the sixteen guests, every night for the ten week shoot.

Ian works regularly with food columnist Philippa Vine on the food styling for the cookery page for Farmers Weekly and at the demonstration centre she runs - ‘Garden to Kitchen’ at Bates Green Farm, Arlington.

Ian is available as a consultant on all aspects of food production and on the setting up and running of catering establishments. He is also available for cookery demonstrations, food styling for still photography and film, and for private tuition.