A straight-talking and lively character, Tony believes that it has never been so exciting to be a chef and displays his passion for his craft in dishes like Yellowfin tuna tartare with lime and chilli and Angler and lobster pie.
While less experienced chefs can be prone to over-complicating and over-garnishing dishes, Tony’s own style is remarkably restrained and uncluttered. Prime ingredients are showcased in all their natural glory: Tony takes time to develop relationships with his suppliers, and it shows.
In March 2016, Tony left Angler to seek new pastures. He is currently working on a boutique hotel concept in Holborn, which is planned to open in November.