Sam Pryor

Sam began cooking at award winning vegetarian restaurant Terre a Terre, an experience that showed him how to build flavour using vegetables, herbs and pulses from local and sustainable suppliers. This ethos has continued throughout his career, and he has led environmental sustainability programmes including a project growing and supplying organic vegetables to local outlets.

Sam has been passionate about food and drink his whole life, and has cooked all over the world with stints in New York, Melbourne, and Verbier. He has worked in a large variety of restaurants from busy gastro pubs to a 2 year stint at Michelin 3* restaurant The Fat Duck.
  • You’re a real deep thkiner. Thanks for sharing.

    3 out of 5

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  • Ciao,non conoscevo il tuo spr,vozaariio da TP Africa di Giulio Mario.Mi è piaciuto il post su Nina, con quella versione in italiano,il tuo ricordo di Jimmy Giuffre,amo la voce sbilenca di Tom Waits,per cui che dire…ti linko!a presto.

    1 out of 5

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