The cook, inventor, a man who cooked exclusive and extravagant dinners for the elite class. Versatile, he cooked for peasants and noblemen, an immensely resourceful French personality.

Soyer was hailed by a contemporary as a ‘high authority in the science of living’. He was claimed to be an egocentric gastronomic genius who became the rage and envy of mid-nineteenth century England.

He was a Chef to Royalty, and a range of Restaurants and various other notables, although it would be his tenure as Chef of the Reform Club at London that would cement his fame.