The Clove Club

Isaac McHale

Isaac grew up in Glasgow and started off working in a fishmongers. Isaac embarked on a number of internships incluisaacding Marque in Sydney under Mark Best, René Redzepi (Noma) in Copenhagen and Tom Aikens (Elystan Street) in London and then six years working at 2 Michelin starred Ledbury under Brett Graham.

From here he partnered up with Ben Greeno and James Lowe to form the “Young Turks” which was a supper club for all over London where they got a 6-month residency above the Ten Bells pub in Spitalfields as well as touring around the World.

The Clove Club opened in March 2013 in Shoreditch Town Hall, East London. The restaurant is named after the original supper club that brought founders Daniel Willis, Isaac and Johnny Smith together in 2010. They serve modern British cooking – thoughtful, precise and elegant food in a relaxed and informal setting. http://thecloveclub.com/

Restaurant Story

Tom Sellers

Tom was born in Nottinghamshire in 1987. He left school at the age of 16 and took his first job in a pub kitchen. He fell in love with cooking, and decided to pursue that dream. In 2003 he turned up on Tom Aikens’ door and tom sellersasked for a job at Tom’s Michelin-starred Chelsea restaurant. Aikens recognised his talent and taught him the craft during their two-and-a-half years working together, where Tom worked as Commis Chef, then Chef de Partie.

At 19, Tom moved to New York and joined Thomas Keller as Chef de Partie in the kitchen at three Michelin starred Per Se (2006). In 2008, he returned to the UK as Sous Chef under Chef Patron Adam Byatt at Trinity in Clapham. He worked with Adam for nearly three years before heading to Copenhagen, where he spent a year in the kitchen with René Redzepi at two Michelin-starred Noma (2011). Tom returned to London in 2012 and ran a successful pop-up restaurant in Bethanl Green called ‘Forward’, followed by a similar pop-up called ‘Preface’ in New York.

Aged 26, Tom opened Restaurant Story in Bermondsey in April 2013, and within five months the restaurant was awarded a Michelin star. He then won ‘Breakthrough Chef of the Year’ at the Food & Travel Awards 2013 and appeared in the 9th series of BBC2’s Great British Menu.Celariac and truffleScallop, tomato and caviar

Restaurant Story received a 7/10 rating and ranked in the ‘Top 50 Restaurants’ in the Waitrose Good Food Guide 2018, and achieved five rosettes in the AA Restaurant Guide 2018. It is also ranked #13 in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s, #17 in Harden’s top 100 ‘Best UK Restaurants’, and #13 in the National Restaurant Awards 2015 Top 100 List. Tom was also featured in the 2016 Forbes “30 under 30 “list.

In late 2014, Tom opened The Lickfold Inn, a much-loved local pub near Petworth, in West Sussex, where he collaborates with his Head Chef Graham Squire. The Lickfold Inn won the ‘Best New Pub’ accolade in the Waitrose Good Food Guide 2016, was voted #10 in The Times’ ‘Best Alfresco UK Pubs’ list 2015, and was included in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s. Tom’s first book was published by Orion in autumn 2016.

 

Venison 2Snail Ravioli 3http://restaurantstory.co.uk/

Elystan Street

Philip Howard

After completing a degree in microbiology Phil went off travelling around Australia and worked in some kitchens for the very first time. When he returned he found a role working at Roux’s contract catering arm – but it wasn’t until hephil howard went for dinner at Marco Pierre White’s Harvey’s restaurant that he turned his focus to fine dining where he ended up working before moving onto Bibendum under Simon Hopkinson.

In 1991 he opened The Square with Nigel Platts Martin – he ran this successfully for 25 years – 17 years of this was attaining 2 Michelin stars. Phil’s desire to cook simpler, greater desire to be pure, clean and lighter dishes was the reason that Elystan Street came about.

Toby Burrowes

Australian Toby first started at a small fatoby burrowesmily run Italian restaurant D’Amicos in Corowa.

He spent the last 4 years working his way through the ranks at The Square under Phil and also helped with outside events including Obsession 2014 and Royal Ascott and their relationship strengthened.

Toby followed Phil to Elystan Street as Head Chef and leads a team of 15 in the kitchen where he was just 25.

http://www.elystanstreet.com/

Angler

Gary Foulkes 

After working as a trainee at Chgaryt foulkesester Grosvenor, Gary to moved to Manchester at 17 and joined Gary Rhodes. From here Gary has worked with top British Chefs including John Campbell at The Vineyard, William Drabble at Aubergine before joining Phil Howard as Sous Chef at 2 Michelin starred The Square. After 5 years Gary travelled around the World – literally the whole World learning and sampling different techniques and styles.

He eventually returned to The Square and spent 3 more years at Mayfair restaurant as Head Chef.  He then moved onto D&D Angler in April 2016 as Executive Head Chef.

Angler 2Angler 1

Steamed Cornish Turbot, line caught Squid, Kombu Dashi

TunaTartare, Hass avocado, Wasabi and Shiso

 

 

 

httYorkshire Rhubarb and Blood Orange Tartp://www.anglerrestaurant.com/

Ynyshir

Gareth started his cooking career aged 16, working in kitchens in the north east before deciding to move to Rutland where he worked at Hambleton Hall and worked upto Junior Sous. He decided to move back to the North to work at Seaham Halgareth wardl, which had just gained its star. He stayed here for two years before taking his first Head Chef role at Hart’s Restaurant in Nottingham.

Gareth’s next step was Restaurant Sat Bains, which when he joined as Sous Chef was 1 Michelin Star – he was part of the team that achieved the second star. To add to this RSB came in the San Pellegrino Top 100 Restaurants, whilst being a regular in the top 10 of the Good Food Guide.

Gareth joined Ynyshir in 2013 as the new Head Chef. In his first full year, he was awarded his first Michelin Star and then gained 4AA Rosettes shortly afterwards, the only place in Wales at the time to hold the accolade and now currently holds 5 Rosettes. http://ynyshir.co.uk/

Purnell’s

Glynn Purnell

Purnell’s career started in 1996 when he joined Andreas Antona at Simpsons restaurant – then based in Kenilworth, Warwickshire – as Chef de Partie. While at Simpsons he did some notable placements with chefs including Gordon Ramsay and Gary Rhodes, and at restaurants in Lyon, Montpellier and the Basque Country. In 2002 he worked for six months as Sous Chef at Claude Bosi’s Hglynibiscus restaurant in Ludlow, Shropshire.

2003 was the year that Purnell was appointed to his first Head Chef role at Jessica’s in Edgbaston, Birmingham, which was awarded the first Michelin star given to a Birmingham restaurant in 2005.

Purnell left Jessica’s in 2007 and opened his own restaurant, Purnell’s in Cornwall Street, in Birmingham’s city centre, which was awarded a Michelin star in January 2009, won the AA Restaurant of the Year award in September of the same year.

Luke Butcher

Luke started working at Michelin Star Adlards and after a Pastry Chef walked out he was put on pastry. This is where he met Tom Kerridge as he was appointed Head Chef. When Tom Kerridge left for Hand and Flowers Luke joined him.

Luke hadluke butcher tempting offers from places such like Per Se but decided to join Purnell’s as he wanted to move to Birmingham.

Tom actually phoned Glynn up who was looking for a Pastry Chef and in 2010 Luke joined Purnell’s and has risen from Pastry Chef all the way to Head Chef.

http://www.purnellsrestaurant.com/

Page 1 of 2 >