Neil Rippington, MA

Consultant and Author
Neil Rippington trained as a chef at the Bournemouth and Poole College, United Kingdom, going on to work in Michelin starred restaurants in France, London, and the New Forest. He also enjoyed other periods of work in the hospitality industry, undertaking various positions in the USA, Canada, and the Caribbean. In 1994, he returned to education as a chef lecturer, later progressing to positions as program manager and quality manager. In 2003, Rippington joined Colchester Institute as Head of the Centre for Hospitality and Food Studies, where the Centre was nationally recognized for outstanding provision. In 2010, he took up the position as dean of the College of Food at University College Birmingham, where he has worked for the last ten years. Rippington has published books including Professional Chef, Professional Patisserie and is co-author of the iconic Practical Cookery series and Theory of Hospitality and Catering with Professor David Foskett. Rippington teaches subjects across the culinary arts and gastronomy. His research led to the development of degree programs offered at the Edge Hotel School, located at the University of Essex. Rippington is an examiner for City and Guilds of London Institute and an Academician of the Royal Academy of Culinary Arts. He sits on various committees and steering groups, including the Route Panel for Hospitality and Catering (Institute for Apprenticeships and Technical Education/Department for Education) and is a subject expert for hospitality and catering for the Office of Qualifications and Examinations Regulation (Ofqual). Rippington has also worked as an external advisor/examiner for the University of West London, Middlesex University, and Westminster Kingsway College and is a senior fellow of the Higher Education Academy. Rippington has received recognition as a Disciple of Escoffier, an honorary member of City and Guilds, and is lead judge at the Salon Culinaire, UK.


  • MA University of Brighton