7 Chefs of Fine Dining
“Too many chefs spoil the broth”, or as they say in Norwegian “flere kokker mer søl” (more chefs make more mess). It is an international expression, yet this lot of young chefs seem to make a new type of broth with little mess at an affordable price. This is a part of London’s new generation of chefs who’s aim to make excellent food affordable. It’s a way to make the food accessible to the average man and to a younger audience. Ollie Dabbous, James Lowe, Isaac McHale, James Knappett, Tom Sellers, Lee Westcott and Tomos Parry all work at restaurants that are known for excellent food but without the traditional ‘pompous’ atmosphere. They now serve great food in restaurants that have the shabby cheek look, with waiters and chefs that sport beards, piercings and tattoos. Most of these chefs have worked together at some of the world’s best kitchens and have now got their own place, all ‘competitors’ but still a close knit group of chefs with the same ideals. Could it be that this group of young chefs are carving a new way for fine dining in the capital and will this more ‘loose’ way of offering fine dining be accepted by the elite? Time will tell.