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The Menu

THE NATIONAL RESTAURATEURS’ DINNER MENU 2019

*Menu to be confirmed.*

The 2019 team of Chefs, all selected by Brian Turner and Sara Jayne Stanes of the Royal Academy of Culinary Arts, Captained by Jeff Galvin MCA

 

STEVE DRAKE, Chef Patron, Sorrel

After 10 years in London, starting in the kitchen at The Ritz, Steve took his first head chef position at Drake’s on the Pond in Surrey, beginning his long association with the area.  Shortly after opening, he won the Roux Scholarship followed by his first Michelin star.

Having held a star for fourteen consecutive years at his previous restuarant, Drake’s, Steve recently opened Sorrel, in Dorking, where he brings a light modern touch to his style of fine dining.

 

 

 

CHRIS GALVIN, Chef Patron, Galvin Restaurants

Chris Galvin’s career has spanned 30 years working in some of the finest restaurants and hotels on both sides of the Atlantic.

Originally inspired by the cooking of his grandmother, Chris started in a small neighbourhood restaurant as a pot washer for Antony Worrall Thompson before joining the brigade at The Ritz hotel in London as a young Commis under the direction of Michael Quinn.

His talent, enthusiasm and dedication was soon spotted by acclaimed Chef Paul Gayler, who first brought him into his kitchen brigade at Inigo Jones before recruiting him again many years later at The Lanesborough hotel as Executive Sous Chef.  He also teamed up again with Worrall Thompson in New York as Head Chef at Ménage à Trois.

In 1997 Chris joined Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening restaurants Mezzo, Bluebird and as co-founder of Almeida.  The launch of Orrery, where he worked for many years, saw him achieve a coveted Michelin star in 2000.

In 2003 Chris was appointed by Jeremy King and Chris Corbin to open the much-acclaimed Wolseley restaurant where he established, amongst other things, the now famous Wolseley breakfast.  The restaurant went on to earn numerous accolades including Time Out Restaurant of the Year, AA London Restaurant of the Year and inclusion in Restaurant Magazine’s ’50 Best Restaurants in the World’ for two consecutive years.

JEFF GALVIN, Chef Patron, Galvin Restaurants

Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Antony Worrall Thompson.

After completing catering college, Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelmann before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starrted Capital Hotel working for renowned Chef, Philip Britten.

In 1994 he was appointed by Nico Ladenis at Chez Nico at 90 Park Lane as Sous Chef and was part of the kitchen brigade that achieved the elusive third Michelin star.

He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair.

His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot which held  a Michelin star for five years.

In September 2005, he teamed up with Chris to launch their own venture, Galvin Bistrot de Luxe and so their partnership continues to this day.

In 2013 Jeff was awarded the prestigious Master of Culinary Arts (MCA).  Held every four years, the MCA is the UK hospitality industry’s most prestigious award.

ALLAN PICKETT, Executive Chef, Swan Shakespeares’ Globe

Allan has spent his career working alongside some of the greatest Chefs Britain has to offer, Michel Roux Junior at Le Gavroche, Head Chef for Marco Pierre White at the Michelin-starred L’Escargot, then working at Orrery in the heart of London where he retained the Michelin star before joining the Galvin brothers at Galvin Bistrot de Luxe.

The Aviator Hotel in Farnborough was where Allan worked with inspirational Ken McCulloch before joining the D&D Group as Head Chef at Plateau in Canary Wharf.

Allan’s passion and enthusiasm for classic cooking is self-evident.  Belief in the building blocks of flavour and the traditional techniques of slow cooking, braising and stewing were taught to him fro an early age.  A strong advocate for using the most seasonal ingredients that our shores have to offer, whilst also staying true to the classic French and British elements.

Classic, light, contemporary, quality, seasonal and refined are words that have become synonymous with Allan’s style and finish that is delivered on every plate.

Allan held the best Newcomer in the Restaurant Magazine’s 100 Best restaurant’s for 2016 and has won numerous food writers and journalists over with his style of cooking.

BEN TISH, Culinary Director, The Stafford London

Ben Tish is currently Culinary Director at The Stafford London where he oversees all food operations including the Game Bird and American Bar.  Ben will launch standalone restaurant concepts with Stafford over the coming months.

Prior to that Ben was Chef/Partner for Salt Yard Group and oversaw the opening of Dehesa, Opera Tavern and Ember Yard.  Ben still remains a partner with Salt Yard Group.

Ben has published two cook books and has just finished writing his third “Moorish” that will be released in Spring 2019.  The book will focus on the moorish culinary influence and history in Southern Spain, Italy and Sicily.