He has done so from his restaurant, The Square, Mayfair, where he has achieved 2 Michelin stars, 8/10 in The Good Food Guide and numerous other awards.
Phil Howard took up a career behind the stove after stumbling upon a love of cooking while completing a degree in microbiology. After leaving university, he travelled round Australia and found some work in professional kitchens for the first time. Upon his return, he found a role at Roux's contract catering arm where he worked for a year. But it was after a dinner at Marco Pierre White’s legendary restaurant, Harvey’s, that Phil recognised the possibilities of fine dining. He took a role at Harvey's, followed by a stint at Bibendum under Simon Hopkinson.
His food can be characterised as modern, progressive French, with punchy flavours kept in check by a rigorous approach to seasonality and outstanding technique.