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London s Culture Crush: What To See, Do, And Experience In July
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Credit: Paul Winch-Furness
Hospitality has been one of the industries hit hardest by coronavirus restrictions, but restaurants are finally gearing up for reopening. After a year of home deliveries and meal kits, ‘makeaways’ and pre-made cocktails – plus a brief four months of adjusting to the new normal – how will luxury dining look post lockdown? Here, Michelin-starred chefs and restaurateurs give an advance taste of what we’ve been missing.
Luxury on a plate
“People want to get dressed up and experience the very best that life has to offer,” says Ollie Dabbous, chef patron of Hide on Piccadilly. “They are going to prioritise eating out over other less experiential luxuries and will want a more premium experience.”
Table Talk: Gary Foulkes 27th January, 2021 by Lucy Shaw
Gary Foulkes began his career in 1996, aged 17, as a trainee chef at The Chester Grosvenor in Cheshire. His first full-time position was commis chef at Rhodes & Co in Manchester where he worked under the wing of Gary Rhodes for three years. Stints in London restaurants followed, including the Oxo Tower restaurant and Gordon Ramsay’s Aubergine in Chelsea. In 2003, he moved to The Vineyard at Stockcross as chef de partie, progressing to sous chef during his two-year tenure with John Campbell. He then moved back to the capital in 2005 to work alongside Phil Howard at The Square, where he became head chef in 2011. Foulkes joined D&D London as executive chef of South Place Hotel in 2016, where his responsibilities include the hotel’s Michelin-starred modern European restaurant Angler, room service, banqueting and events.
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