Daniel Galmiche

Daniel Galmiche

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 three successful cookbooks: The French Brasserie Cookbook, Revolutionary French Cooking and French Countryside Cooking. The latter launched in 2021 and features the chef's uniquely irresistible take on contemporary French cuisine.

Daniel most recently headed up the kitchen at The Gore, in Kensington, serving a French menu at the hotel's restaurant 190 Queen's Gate, but now spends time offering cookery classes both in person and virtually alongside restaurant consultancy.