Jamie Welch

How long have you been at the restaurant?

Since October 2016.

Which was the first restaurant you worked in?

Hilton Restaurant concept known as Britisserie.

What was the last London restaurant you went to, apart from your own?

Hoi Polloi

What or who has been the biggest influence on the way you cook and why?

My Mum mainly because as a child I was banned from the kitchen so I always was intrigued by this mysterious area of the house. She is the reason why I became a Chef. Cooking wise I would have to say my old boss Gareth Bowen, I worked with him for six years – he had a massive impact on me.

What is your personal signature dish?

Food evolves all the time so I think it’s impossible to say. I did work with Tiptree at my time at The London Marriott Grosvenor Square and created a Lemon Curd Posset. This has now become the hotel’s signature dessert.

Which other chef’s) do you most admire?

Sean Kelly. He has given me great opportunities within Marriott and I don’t think I would be where I am now without his support.

What’s the best part of your job?

Every day is different and you are always learning!

And the worst?

My social life has disappeared but it’s a small price to pay when you are in a profession you are so passionate about.

What would your last meal be?

Pizza with a lot of spice!

Do you have a chef’s shortcut that you can share with us?

Use a spoon to peel a kiwi.

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