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Chef

15th August 2017

What has been your highlight at The Athenaeum so far?

I’d say that the most satisfying part would be the involvement in opening a new restaurant and developing all of the different menus, from A La Carte to private dining… and also the afternoon tea concepts!

Who would you invite to your dream dinner date?

It would have to be David Bowie and Marco Pierre White, I think they would both have a lot of good stories to share, and they’d be quite fun to have as guests.

Royal Afternoon Tea

Do you cook at home too?

I try not to! Well at least not for myself, but I do enjoy cooking for my friends.

Who/what first inspired you to become a Chef?

I was first inspired by my Mum and Dad. My Mum was a very good cook at home and I’ve got quite a big family that she would always cook for. My Dad is a farmer so we used to grow a lot of vegetables and ate a lot of the meats from the farm. I was quite young when I first started cooking, around 8 or 9 years old, I first started to make scones for my Gran. When I got into my teenage years, I would work in restaurants and pubs in the summer holidays and it really started from there!

Chef

What is your favourite dish in Galvin at The Athenaeum?

The dish that I enjoy the most and enjoyed developing has got to be the tuna burger, it’s a different and healthier take on your average burger and there’s a massive wave in London around burgers. Also, we have a really nice cuttlefish dish with tomatoes, chickpeas, chilli and aioli, it’s a really warming, seasonal dish. We have quite an extensive menu which changes seasonally four times a year, and the whole point of having this massive menu is that hopefully, whatever part of the world you come from, you’ll have something to your taste.

Burger at 116 at The Athenaeum

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