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CBGroup Executive Head Chef / Director, Chris Burt grew up in the kitchens of his mother’s restaurant in Yengama, Sierra Leone, West Africa, where his passion & love for food on a global level developed, he later went on to train at The Savoy & Le Manoir Aux Quat Saison.

Having traveled extensively Chris realized his dream of running 3 very different restaurants. The Peach Tree, a fine dining restaurant in the heart of Shrewsbury, Momo-No-Ki, a Pan Asian restaurant, directly inspired by his travels & Havana Republic, which Chris describes as ‘A Taste Of The Americas’, a culinary look at the American Eastern Seaboard. It is a day-to-day challenge he duly relishes.

Chris and his team handpick every ingredient used in the restaurants, supporting Shropshire's  local farming communities - wherever possible.

During his travels Chris has worked for various charities such as  'Daughters Rising', who take in Burmese refugees who have been rescued from sex trafficking & severe abuse to ‘In Search of Sanuk’, teaching street children basic cooking skills, preparing them for the future.

Now lecturing every month at Walsall College’s ‘Masterclass’, Chris is passing on his knowledge. Chris' first cookbook, Asian inspired Momo-No-Ki was launched at The 2014 Shrewsbury Food Festival to critical acclaim from Peter Kaminsky – journalist, television producer, New York Times columnist and author of ‘Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them’ says of Chris Burt’s new book: "Momo-No-Ki – fusion without confusion, creative but not baffling, modern but modest. Pretty much does it all!”

Chris just recently returned from Tokyo, Bangkok & New York where he worked for world famous restaurateur Ivan Orkin at both his Manhattan restaurants, 25 Clinton Street in the lower east side & popular foody haunt ‘Slurp Shop’, located in Gotham’s popular food market. Chris also demo’d at Shrewsbury Flower Show alongside chef legend Tom Kerridge last year. Recently Chris became the New Product Development Consultant Chef at Finnebrougue Artisan in Northern Ireland, designing new dishes for the UK’s major food retailers.

What could you not live without in the kitchen? Amazing ingredients
Whats the most important thing to consider when designing a kitchen? Efficiancy
Which kitchen appliance manufacturer supplies your kitchen? Thermomix - sousvide tools 
If you had to choose a last meal, what would it be? Ramen

Chris Burt

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