William Lloyd Baker
How long have you been at the restaurant?
I have been working here since June 2016.
Which was the first restaurant you worked in?
Inverlochy Castle, Fort William, Scotland.
What was the last London restaurant you went to, apart from your own?
What or who has been the biggest influence on the way you cook and why?
My parents/family, always very supportive and interested in every area of my job.
What is your personal signature dish?
I have a few now but the most recent is the tuna burger we have on the menu at the moment. It comes with a sesame seed potato brioche bun, yuzu mayonnaise, white cabbage slaw and fresh avocado.
Which other chef’s) do you most admire?
Apart from Chris and Jeff Galvin, Herbert Berger. They have not only taught me how to cook but also how to run a business.
What’s the best part of your job?
Best part of my job is having time to teach and nurture my team of chefs, great satisfaction seeing them succeed.
And the worst?
Working when everyone else is socialising!
What would your last meal be?
A full English breakfast.