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Great British Menu 2020: London and south-east heat preview

Great British Menu 2020: London and south-east heat preview

by Great British Chefs 23 March 2020

Take a look at the chefs representing London and the south-east in the second heat of Great British Menu 2020.

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Kerth Gumbs, Ormer Mayfair, London

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Originally from Anguilla in the Caribbean, Kerth was inspired to start cooking by his mother who was a chef. He has been head chef of Ormer Mayfair for three years, which was voted one of the top five restaurants in London by the Hardens Restaurant Guide in 2018.

Kerth has worked under a number of legendary chefs including Tom Aikens, Agnar Sverrisson and Joel Robuchon. Father-of-four Kerth is passionate about this year’s brief and is igniting his own inner child for his menu. His style of cooking is vibrant, colourful and fun with a love of local and high-quality produce.

Steve Groves, Roux at Parliament Square, London

Essex-born Steve is a highly accomplished British chef inspired by classical French cooking, who was crowned the Craft Guild’s National Chef of the Year in 2019.

After studying for three years to become a classically trained chef, Steve went to the US briefly and then spent five years working at various restaurants in Bournemouth and Poole, becoming a head chef at the age of twenty-four. He then made the move to London working first at Launceston Place and then in 2013 he became head chef at Roux at Parliament Square, where he’s remained ever since. Steve’s style of cooking is based on French classics with a modern interpretation. Father-of-two Steve’s menu for the competition is inspired by childhood memories and his family.

Karl O’Dell, Texture, London

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Karl hails from Peterborough and is a chef who loves competing. Most recently he beat thirty-two other chefs to become a finalist in The Craft Guild of Chefs' National Chef of the Year 2020.

Having worked at some of the UK’s best restaurants including Pétrus, he is now head chef at Texture, which holds four AA rosettes and one Michelin star. Working closely with the chef-owner of Texture, Agnar Sverrisson, his style of cooking reflects the restaurant’s modern Scandinavian influences and champions local produce.

Ivan Tisdall-Downes, Native, London

Greenwich-born Ivan was initially self-taught and started his career in food markets and pop-ups. With minimal formal training he developed his individual cooking style at River Cottage HQ in Devon and Blue Hill Farm at Stone Barns in New York. This fine-tuned his skills and developed his passion for natural, foraged and seasonal produce as well as his belief in low-waste cookery.

Ivan started his restaurant Native in 2016 with co-founder Imogen Davis and has since created a name for himself by cooking with unique ingredients like squirrel, ants and hogweed. A newcomer to the competition, Ivan has a very personal take on the brief and is keen to bring his unique style to the Great British Menu kitchen.

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Great British Menu 2020: London and south-east heat preview

 
 

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