Executive Chef, Willett’s at Belmond Cadogan
Once at the helm of The Savoy Grill, now leading the kitchen at Willett’s. Few cook British classics with more conviction.
Favourite restaurant? Alta. Chef Rob Roy Cameron is doing some seriously refined cooking.
Favourite hotel? The Savoy, London
Cooking philosophy? Refined British classics, with a focus on simplicity, clarity of flavour and consistency at a high level.
Favourite time of year in the kitchen? The arrival of spring produce, Wye Valley asparagus, wild garlic and morels.
A book every hospitality professional should read? Setting the Table by Danny Meyer, a powerful reminder that genuine hospitality and how guests feel will always come first.
Go-to food programme? Great British Menu
Signature dish at Willett’s? The sourdough crumpets, fried daily and served from breakfast through to late night.
Kitchen passion? Evogro: growing own herbs and microgreens, and exploring how they can influence flavour and seasonality on the plate.
