1 Michelin Star Chefs: Gary Foulkes, executive head chef, Angler

The  Staff Canteen

Gary Foulkes is executive head chef of the one Michelin starred Angler.

Gary Foulkes grew up in Merseyside. He started early in the industry, moving to Manchester at just seventeen years old to work at Gary Rhodes’ Rhodes and Co. From there, Gary went on to work for Richard Neat at the Oxo tower in London, The Vineyard at Stockcross with John Campbell and at William Drabble’s Aubergine.

Angler

South Place Hotel, 3 South Place, EC2M 2AF

Opening hours: 

Lunch, 12pm – 2.15pm, Wednesday to Saturday

Dinner, 6pm – 9.15pm, Wednesday to Saturday

Terrace Opening Time, 6pm – 9.15pm, Wednesday to Saturday

Telephone: 020 3215 1260

Website: http://www.anglerrestaurant.com/

Email: [email protected]

Executive head chef: Gary Foulkes

Sous chef: Jack Allibone

Restaurant manager: Jullie Smith

Head sommelier: Francesco Tessa

Twitter: @Angler_London

Facebook: Angler Restaurant

Biography

Gary joined Phil Howard's team at The Square in Mayfair in 2005 and was rapidly promoted to the role of sous-chef.

In 2011, Gary left to go traveling with his wife, learning about different cuisines across Europe and Asia. He returned to The Square in March 2013 and was appointed head chef as Rob Weston left the role. The Square restaurant held two Michelin stars until 2016, when Phil Howard sold it and went on to open his next venture with business partner Rebecca MascarenhasElystan Street.

Angler

A D&D London Group restaurant, Angler opened its doors in September 2012 at the top of the South Place Hotel. 

It was awarded its first Michelin star within the first year of opening. Gary replaced Tony Fleming as the executive head chef at Angler in April 2016 and retained the restaurant's star in the Michelin Guide 2017.

In the years that have elapsed since he joined Angler, Gary has made his mark on the menu,  adding dishes such as thinly-sliced octopus with citrus dressing, taramasalata and chipirones, and Cornish turbot with line-caught squid, bonito dashi and salsol.

Food Style

What the guides say

Michelin Guide

Harden's

His menu at Angler – as the name suggests - showcases sustainable seafood from the coasts of Britain, as well as a selection of vegetarian and meat-focused dishes.

Inspired by his travels, some of Gary’s food has an Asian influence, resulting in dishes like tartare of yellowfin tuna with Hass avocado, wasabi and shiso.

There is an à la carte menu but also two tasting menus available, priced from £120-220 per person including a wine flight, depending on your choices.

The restaurant also has a semi-private dining room called ‘Chefs View’ and a terrace with rooftop parties.

As a veteran of multiple two Michelin star kitchens, Gary is under no pretences about the goal at Angler – ‘I was head chef in a two Michelin star restaurant, so now I’m head chef here, my natural progression is to say, ‘right, let’s get two’.

Videos by Gary Foulkes:

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The  Staff Canteen

The Staff Canteen

Editor 21st November 2021

1 Michelin Star Chefs: Gary Foulkes, executive head chef, Angler