Practical Cookery author Ron Kinton has died age 102

Tributes have been paid to Ron Kinton, chef and author of the seminal title Practical Cookery, who has died age 102.

Kinton passed away peacefully at his home on 18 December 2023.

The former chef wrote numerous books, including Practical Cookery and The Theory of Catering, which he co-authored with fellow chef Victor Cesarani (pictured above, right). They recognised the need for a dedicated cookery book for catering students and it remains a bible for professional chefs.

The pair, who wrote the book in longhand, produced 10 editions of Practical Cookery and 11 editions of The Theory of Catering, with later volumes co-written with David Foskett.

Foskett described Kinton as “a perfect gentleman, a very dedicated teacher, who always put students first and helped so many to achieve their goal”.

He added: “When he was teaching at Ealing and Garnett College, he and Victor were a magnificent team. It was a privilege and an honour for me to work with them.

“They were the original ‘dynamic duo’. Ron was also a pillar of the community and had a social conscience to bring out the best in people and to do good.”

John Campbell, who was co-author of later editions of another Kinton guide, Advanced Practical Cookery, said: “Ronald was an inspirational and incredibly generous man, with his time, advice and especially his legendary stories.

“An icon of the British culinary and educational world, he created more than a recipe book – it was a bible for all chefs starting their career. We are indebted for the impact it had and has on the culinary landscape still today.

“I remember receiving the fifth edition of Practical Cookery on my first day at college. Ron and Victor where culinary gods in the eyes of a 15-year-old student and I often use those recipes today. It was an incredible honour and privilege to support the book's legacy, along with Ron, Victor and David Foskett, and it was a very special and cherished moment in my career… Thank you Ron, a culinary legend!”

Brian Turner said that Kinton “was always a true professional gentleman and I enjoyed working alongside him and Victor Cesarani”.

He added: “It’s hard to talk about one without the other. They were a great partnership and a great team. The book Practical Cookery is still used by many chefs and forms the basis of numerous professional recipes. Many people have built their menus on the basis of Ron Kinton’s work.”

University of West London culinary ambassador Michael Coaker added: "Ron, along with Victor Ceserani, was a particular inspiration to me personally, and I am always inspired by the ways in which his work continues to inform and motivate generations of students at London Geller College of Hospitality and Tourism. His impact on global culinary education cannot be overstated, and he will be greatly missed."

Chef and restaurateur Chris Galvin said: “As a chef, Ronald’s attention to detail and ability to make operations crystal clear for someone just starting in a highly complex industry through his brilliant book The Theory of Catering was simply perfect.

"Not only did it make the front of house, operations and kitchen management understandable, but it married the two and made complete sense. We were lucky to have someone like Ronald who was so generous with his time and knowledge, which no doubt furthered British gastronomy and hospitality operations. I shall treasure my battered copy to the end.”

Kinton began his career in catering in 1936 at Westminster Technical Institute. After a three-year chef’s course he was placed at the Waldorf hotel as a commis chef before moving to Claridge’s.

After the outbreak of World War Two, he enlisted and undertook the Officers' Mess course at St Omer Barracks before becoming officers' mess cook at 8th Corps HQ, Taunton. He concluded his time in the army as a sergeant instructor at the Bedford school of Cookery.

Kinton returned to Claridge’s in the pastry section but the lure of education proved too much and, after training at Garnett College and Acton Technical College, he secured a role at Ealing Technical College, initially as assistant lecturer, before becoming a senior lecturer a few years later.

After 16 years at Ealing he moved to Garnett College as a senior lecturer for a further 12 years before retiring.

It was at Ealing where an idea came to him as he watched colleagues queueing at the copier to print recipes for students. Inspired by his experience of the army training manual, he teamed up with Ceserani to write a book that would bring together all the technical knowledge the lecturers were looking to impart.

It was the start of a 40-year partnership that saw the production of 10 editions of Practical Cookery and 10 editions of Theory of Catering, along with 20 workbooks, including Questions on Practical Cookery, Questions on Theory of Catering, Advanced Practical Cookery, Cookery: an Introduction and Contemporary Cookery.

Ron Kinton is survived by four children - Sheila, Ann, Melvyn and Rosalind - four grandchildren and two great grandchildren.