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Daniel Galmiche

Fish is a particular speciality – typically sourced sustainably and paired off with some atypical accompaniments. Cornish turbot with Cevennes onion and Iberico ham offers a prescient example – straddling Europe in pursuit of perfection.

'Warm, energetic and completely caught up in the romance of cooking' is how Heston Blumenthal describes Galmiche – confirmed by his many appearances on BBC’s Saturday Kitchen and at food festivals around the country.

The chef has also written two successful cookbooks: French Brasserie Cookbook and Revolutionary French Cooking. The latter launched in May 2014 and features the chef's uniquely irresistible take on contemporary French cuisine. Divided into three chapters, Liberté, Egalité and Fraternité, Daniel reveals how to conjure modern dishes laced with vibrant flavours, textures and aromas.

Daniel currently heads up the kitchen at The Gore, in Kensington, serving a French menu at the hotel's restaurant 190 Queen's Gate.