Over the years, AA Restaurant Guides rated Phil one of the top 20 chefs in Britain; his restaurant was awarded 4 Rosettes for 5 years his restaurant was awarded a Michelin star. He was also county restaurant of the year in the Good Food Guide, and Times newspaper along with Egon Ronay stars also.
Phil has written a weekly column for one of Britain's biggest-selling Sunday supplements, and a many features for the leading women’s magazines and many others.
Since his career kicked off as a Commis Chef at the Burlington Hotel on Folkestone seafront, Phil has worked his way up the kitchen ranks. On his journey he has taken in the very smart Michael’s Nook hotel in Grasmere, Cumbria, the Michelin starred Gravetye Manor in East Grinstead and Ian McAndrew’s Michelin starred restaurant ‘74’ as Sous Chef.
Phil then went to the West Country and to The Castle hotel in Taunton as head chef where he won a Michelin star, 4 Rosettes in the ‘AA guide’, the ‘Good Food Guide’s’ Restaurant of the year, ‘The Times’ Restaurant of the Year, ‘Egon Ronay’s Guide’ Dessert Chef of the Year and ‘British Meat Chef of The Year’, among many other awards.
Phil’s TV career starter after filling in once for Keith Floyd on the Breakfast Programme, and over the past 15 years he has appeared on the BBC ‘Holiday Programme’, ‘Ready Steady Cook’, ‘Proof Of The Pudding’, his own series ‘Phil Vickery’s Pudding Club’ and of course ‘This Morning’, presenting live and pre-recorded cookery items.
Between his TV work and writing – Phil’s written 15 books, including his most recent, PORK preparing, curing and cooking all that’s possible from a pig’ – he also finds time to farm and spends many hours working on the land and with his livestock.
His Gluten-Free books sell worldwide and have won many awards and he is the National Food Ambassador for Coeliac UK (www.coeliac.org.uk)