This thesis examines how celebrity chefs have become an integral part of contemporary British culture through television and the media, serving as arbiters of taste and cultural intermediaries. As a figure of contemporary culture, celebrity chefs reflect shifting attitudes toward cooking, eating, ethics, consumption, class, and culinary capital. Three paradigms were used to examine the construction of taste. Based on an anthropological and structuralist perspective, the first theory proposes that taste is culturally shaped and socially controlled. A second approach asserts that taste is influenced by external factors and political and economic changes. Finally, a post-modern approach, places the individual at the centre of the construction of taste. Using a case study approach, the study developed a template initially based on the review of literature which was then overlaid with the additional themes that emerged from the scrutiny of chosen television shows and cookbooks of four celebrity chefs: Jamie Oliver, Gordon Ramsay, Mary Berry and Nigella Lawson. The themes that emerged are: paradigms of the construction of taste, class, capital, habitus, food as identity, lifestyle, chefs and the media, gender roles and persona, education, civic and moral discourse, foodporn, authenticity, legitimacy and expertise, professionalism, ethnicity and culture. The key findings of the study found that the interpretation of the texts showed that the influence of the chefs can be understood as key factor in understanding the social construct of taste in modern British society. This study has shown that both the books and the television shows contain recursive themes that enable the chefs to act as cultural intermediaries by influencing beliefs about food, taste, class, and gender. It is these messages that in turn shape the tastes of their audiences. This thesis has added to the existing body of knowledge by explicitly positioning the celebrity chefs as co-producers of taste and cultural identity. Potential research directions could include interrogations on audience reception and identity, empowerment and accessibility, authenticity and cultural appropriation as well as values and attitudes. The research can assist practitioners in harnessing the popularity and appeal of the chefs. Restaurants should strike a balance between providing premium experiences and ensuring affordability in order to appeal to a wider audience. They can also use the influence of the chefs in marketing and development of new products and services. To prevent unauthorised appropriation of recipes, practitioners must emphasise the importance of context and sensitivity.