Taste of London is the UK's best restaurant festival, giving people the chance to eat food from the capital's best chefs without reserving a table at their respective venues. As well as the Q&As with various kitchen legends, stalls from some of Britain’s best artisan food producers and lots of live entertainment, we’ll be there with our own stand for the first time – Taste of Britain.
The Great British Chefs pop-up will see some of the best chefs in Britain – not just London – cook up a storm over three days, serving their signature dishes alongside exciting new plates designed specifically for the festival. Each dish will cost between £3 and £6 apart from the ‘icon dish’, which is especially created for the festival and is meant to really encapsulate the cooking style of the chef and the sort of food that’s served at the restaurant.
Using the finest seasonal ingredients from across the UK, our guest chefs will be offering a taste of what can be found both in and outside London. Find out more about who will be appearing and what they’ll be cooking at this year’s event.
Originally from Northamptonshire (where he still sources many of the game birds that appear on his menu), Adam Gray made his name working in the kitchens of Gary Rhodes and Raymond Blanc as a Michelin-starred head chef, before returning home to turn his village pub, The Red Lion, into one of the region’s best restaurants. Adam is now executive chef of the Bourne and Hollingsworth Buildings in London, where he lets the ingredients do the talking and serves modern brasserie dishes that champion the UK’s produce.
As head of one of Kent’s top restaurants, Andy McLeish is a chef who knows how to make the most of the Garden of England’s produce. At Chapter One, he confidently cooks innovative dishes that rely on the quality of the ingredients rather than fancy foams or cheffy tricks. Andy is a big fan of Kentish producers, making the most of the fabulous fruit, vegetables and game found within the county, and tends to evolve and adapt his dishes to the seasons rather than sticking with the same few signatures throughout the year.
With a very classical French background, André Garrett honed his skills at the restaurants of Nico Ladenis, before moving on to work with legends such as Bruno Loubet and Chris Galvin. As a former winner of the Roux Scholarship, he works closely with the younger generation of chefs, nurturing their talent, but most of his time is spent at Cliveden House, in Berkshire, where he runs the kitchen.
