Adam Simmonds has built a remarkable reputation leading some of Britain’s finest kitchens. His light, delicate plates engage all the senses and with the seasons as his guiding influence, top-quality ingredients are showcased front and centre.
With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine. As executive chef at Sake no Hana he fulfils a lifelong dream of bringing traditional Japanese cooking to diners around the world.
We sat down with the legendary Pierre Koffmann at his Knightsbridge restaurant Koffmann's at The Berkeley to talk about his illustrious career, what makes a good chef and how London's restaurant scene has changed over the years.