Alex Mackay The Magic Fridge Everybody Everyday - Alex Mackay's latest cookbook Find out more about Alex  Mackay, a cook, a teacher, a writer and a food lover Alex Mackay Cooking in Provence and other cookbooks Alex Mackay The Magic Fridge
Alex Mackay

Cooking is everlasting, ever changing, magical fun. I cook all the time, often three times a day. I cook for work, I cook to relax, I grow things that I want to cook and I read about how best to cook them. I love to talk and write about it. My third cookbook The Magic Fridge awas published in July 2017.

My current career began over fifteen years ago Raymond Blanc called me in Bermuda to ask me to come back to Le Manoir aux Quat'Saisons and run his Cookery School. That was the day I started to become less of a chef and more of a cook.

These days I'm learning to be a father as I write, appear on television, demonstrate and spend as much time as I can with the wonderful Kids' Cookery School. I am also one of the Merchant Gourmet chefs, and you can watch their pages for recipes, and videos.


I won The Guild of Food Writers Cookery Journalist of the Year and am a three time nominee. My first book Cooking in Provence won the Gourmand World Cookbook award for “Best Book on French Cuisine in English” and was in a short list of 3 for “Best First Book” at the Guild of Food Writers Awards. My second book, Alex Mackay's Cookbook for Everybody Everyday won the "Best Cookbook" award at The New York Book Festival.

I was a regular on Ready Steady Cook on BBC 2 and I have featured on This Morning and Too Many Cooks on ITV. I was a regular for five years on UKTV’s Great Food Live and made three thirteen part series for Carlton Food Network.

I ran cookery workshops at Norwich City Football Club for over a decade with Delia Smith and I continue to demonstrate and teach at a careful selection of the best Cookery Schools in the country.

I started working in restaurants completely by chance after being asked to leave school in New Zealand at fifteen. I washed dishes for a year before starting an apprenticeship and then as soon as I finished I bought a one way ticket to France. I spent nearly three years working in the kitchens of two starred Michelin restaurants in Burgundy, Tours and Courchevel. After this I went to work for my great friend and mentor Raymond Blanc. I was was promoted to Sous Chef after 6 months. I left a year later to get a little rest in Bermuda where at the age of 23, I was runner up in Bermuda’s Chef of the Year Awards. It was then that RB called to ask me to the come back to Le Manoir as Director of L’École de Cuisine and Head of development for Blanc Restaurants Ltd in charge of all its publishing and consultancy activities.

This time I spent three years at Le Manoir working on Projects as varied as Raymond Blanc’s books and food for Virgin airlines. I then opened my own school, Le Baou d’Infer, in Provence. It was soon placed in the world top ten by the Sunday Times and Conde Nast Traveler as well as being voted one of the Worlds Finest by House and Garden Travel. The cookery school is now finished after fulfilling its five year plan and, apart from the first year, always being fully booked.

My projects these days are ever more varied, but food, and people that want to learn about it are always at the centre.

I live in Oxford with my wife Jess and sons Jake and James.

Delia Smith from her foreword to Alex Mackay’s book Cooking in Provence

“Alex Mackay is, first and foremost, a brilliant chef. Yet at the same time he is much more than that. He has a rare and special gift which goes beyond simply creating beautiful dishes. That gift is the ability to teach, inspire and enthuse others who want to learn how to cook.”

Raymond Blanc from the booklet for Alex Mackay’s former Cookery School Le Baou d’Infer

“I have watched Alex grow with great pride from a fine chef into a fine teacher and listened with pleasure to the many guests who have enjoyed his free style of teaching and learnt so much in their time with us. The sadness I feel as he leaves is overwhelmed by the joy of seeing a pupil become a master.”

Alex Mackay Writing

  • Alex Mackay's The Magic Fridge: Amazing sauces, butters, bases and preserves that will transform your everyday cooking, Bloomsbury Publishing, July 2017
  • Alex Mackay's cookbook for Everybody Everyday, Bloomsbury Publishing, 2012
  • Alex Mackay's Cooking in Provence, Ebury Press, 2008
  • Contributor to Oxford Mail
  • Contributor to Sainsbury’s Magazine
  • Contributor to Saturday Telegraph
  • Contributor to BBC Good Food Magazine
  • Monthly Column for Simply Food online

Television and Radio

  • Daily Cooks Challenge - ITV
  • Ready Steady Cook - BBC 2
  • Too Many Cooks ITV
  • Monthly slot on BBC Radio Oxford
  • Regular Guest on Great Food Live as well as numerous TV inserts.
  • Guest Chef on This Morning ITV
  • 13 half hour programmes “The Alex Factor 2” for Carlton Food Network
  • 10 Half hour programmes at Le Baou d’Infer for Carlton Food Network
  • Ten Strands for CFN daily, filmed in New Zealand
  • 13 half hour programmes “The Alex factor” for Carlton Food Network

Live Demonstrations and Promotions

  • 2000- present, The Merchant Gourmet Cook
  • 2011-Present Guest Chef at WI Denman College
  • 2012-present, Look out for me at a Food Festival near you! You can find me from Brighton to Bath, Dartmouth to Cromer.  Check out the See Alex page for my next appearances
  • 2012-present, Guest chef at The Bertinet Kitchen Cookery School in Bath
  • 2012-present, Guest chef at The Chef's Room Cookery School in Bath
  • 2000-present, Live Cookery Demonstrations at Divertimenti
  • 2003-2012, Cookery Workshops with Delia Smith at Norwich City Football Club
  • Training sessions for Microsoft using cooking as a Metaphor for planning
  • Guest Chef on the Blue Train in South Africa

Alex Mackay Early Days CV

  • 1999-2004 Director and Tutor of Le Baou d’Infer Cookery school.
    • London Sunday Times; world top ten
    • Conde Nast Traveller; top ten world cookery schools
    • House and Garden Travel; One of the Worlds Finest
  • February 1996 to February 1999; Le Manoir aux Quat'Saisons. 2 stars Michelin
    • Cookery School Director and Head of Development for Blanc Restaurants Ltd. publishing and consultancy.
    • All recipe development and food for photography for Blanc Vite published November 1998
    • All recipe development and food for photography for A Blanc Christmas published October 1996.
    • Food and wine promotion May 1996 Paarl, South Africa.
    • June 1996-mid July 1996; acting head chef opening the Petit Blanc.
  • July-September 1996 Professional placement Restaurant Don Alfonso, St. Agata, Italy 3 stars Michelin.
  • 1996-1999, Recipe development For Waitrose.
  • January 1997, Recipe Development for 1997-1998 upper class Virgin Airlines.
  • January 1995-February 1996; Four Ways Inn, Paget, Bermuda
    • Executive Sous Chef. Placed second in Bermudas Chef of the Year
  • May 1993-November 1994; Le Manoir Aux Quat'Saisons. 2 stars Michelin
    • Sous Chef, Promoted from chef de partie after 6 months
  • December 1992-April 1993; Restaurant Le Bateau Ivre Courchevel, France. 2 stars Michelin.
  • December 1991 – October 1992; Restaurant Jean Bardet, Tours, France, 2 stars Michelin.
  • April 1991-November 1991; Hostellerie de Levernois, Levernois France, 2 Stars Michelin.
  • May 1990-March 1991; Zinos Restaurant Wellington, New Zealand
    • Winner best restaurant in Wellington 1990.
  • January 1990-April 1990; Brasserie Flipp Wellington, New Zealand
    • Sous chef on short-term contract for the opening and initial period.
  • 1989; Pierre’s Restaurant Wellington, New Zealand Winner of the best restaurant in Wellington 1989 Chef de Partie
  • 1988; Raj Taj Restaurant Wellington, New Zealand Assistant cook.
  • 1987; Dishwasher Rockefellers Restaurant, Nicholsons Restaurant, Inc Restaurant.