1 Michelin Star Chefs: Rob Weston, head chef, La Trompette

Rob Weston is the head chef at the one Michelin-starred La Trompette.

Rob Weston joined the kitchen at La Trompette in February 2013, shortly after its compelte refurbishment, after spending more than a decade under the tutelage of renowned chef, Phil Howard at his former Mayfair restaurant, The Square.

Biography

Rob had been instrumental in the success of The Square joining the restaurant in the early 1990’s following a stint in Australia. He later left the restaurant to broaden his horizons but returned in 1998. During his time at the Square, Rob went from being sous chef to heading up the kitchen, a position he remained in for 16 years.

During his career, the talented chef has had the opportunity to work for a handful of highly regarded chefs including the likes of Marco Pierre White. This was followed by a stint working at the Guy Savoy in Paris and later at Michel Roux Jnr’s Le Gavroche.

After his appointment at La Trompette, Rob joined the team after joint owners Nigel Platts-Martin and Bruce Poole made the decision to expand the business by buying the shop next door to the restaurant.

This in turn helped expand the dining room and create a new private dining facility to seat 14 guests for the Michelin starred restaurant.

Restaurant group

La Trompette is the third establishment opened by Bruce Poole and Nigel Platts-Martin following Chez Bruce in 1995 and The Glasshouse in Kew in 1999. La Trompette opened two years later in 2001 in Cheswick.

Food style and menus

Aside from a lunch and dinner menu the restaurant also includes a special tasting menu. Under Rob’s guidance the food at La Trompette continues to expand on Bruce Poole’s high-end modern approach to French food.

Current highlights from the dinner menu include chargrilled Cornish squid, chickpeas, green harissa, cucumber and shaved fennel; crisp suckling pig shoulder, grilled hispi cabbage, muscatel grapes, chilli and garlic; Roast grouse, creamed polenta, kale, Scottish girolles, damson and elderberries and blackberry and bramley apple crumble soufflé, vanilla ice cream.

The food has been described by the Michelin guide as "free of unnecessary adornment, so the focus remains on the top quality ingredients".