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

The  Staff Canteen

The Staff Canteen

Editor 30th September 2017

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, then The Vineyard at Stockcross with John Campbell and at William Drabble’s Aubergine.

Angler

Angler restaurant

South Place Hotel, 3 South Place, EC2M 2AF

Opening hours: Lunch Monday to Friday

Dinner Monday to Friday

Telephone: 020 3215 1260

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

Email: [email protected]

Executive head chef: Gary Foulkes

Sous chef: Mark Cooke

Restaurant manager: Marion Diemer

Head sommelier: Martina Pawliczek

Twitter: @Angler_London

Facebook: Angler Restaurant

Biography

He moved to The Square in Mayfair in 2005, and quickly took on the role of sous chef. During his time at The Square, Gary was under the mentorship of Phil Howard. In 2011, Gary left The Square to go traveling with his wife, learning about different cuisines across Europe and Asia. He returned 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, Elystan Street.

Gary Foulkes
Gary Foulkes

Angler

Angler opened back in September 2012, at the top of South Place Hotel – a part of the D&D London hotel group. 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 they retained their star in the Michelin Guide 2017.

Gary has well and truly made his mark on the menu at Angler with his unique food style. Popular dishes include 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

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Harden's

angler

His menu at Angler – as the name suggests - showcases sustainable seafood from the coasts of Britain, but great vegetarian and carnivore options are also in abundance. Inspired by his travels, some of Gary’s dishes have an Asian influence to them, for example, Tartare of yellowfin tuna with Hass avocado, wasabi and shiso.

There is an a la carte menu but also two tasting menus available priced from £60-£90 per person, depending on your choices. The also has a semi-private dining room called ‘Chefs View’ and a terrace with rooftop parties!

So far, Gary has made his mark, and Angler has been very successful under his stewardship. The restaurant has retained its Michelin star, whilst creating a new reputation for itself based around Gary’s unique cooking. The food is very different now compared to what it was when he opened with Gary saying‘It’s becoming more about the style'.

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 30th September 2017

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