1 Michelin Star Chefs: Simon Shand, head chef, Leroy

The  Staff Canteen

Simon Shand is the head chef of one Michelin-starred Leroy in Shoreditch, London.

Leroy

Image Credit: Joe Woodhouse

18 Phipp St, London EC2A 4NU

Opening Hours:

Lunch: Tuesday to Saturday - 12pm to 2:30pm

Dinner: Monday to Saturday 6pm to 9:45pm

Closed on Sunday

Sommelier: Bradley Tomlinson

Tel: 020 7739 4443

Instagram: @leroyshoreditch

Twitter: @leroyshoreditch

Biography

As many a young person before him, Simon first worked in hospitality while he was at college, taking on a part-time job at a café doing service and cooking.

He then spent two years as chef de partie at Gravetye Manor before moving on to Anthony Demetre’s restaurants Arbutus and Wild Honey where he rose to the position of junior-sous.

Then, after spending 2016 at Frenchie, he became head chef at the Corner Room in Bethnal Green Town Hall, before taking the helm at Leroy in 2021.

Image Credit: Jo Woodhouse​​​​​

 

 

Leroy

Leroy is a wine bar and restaurant in Shoreditch, created by Ed Thaw, Jack Lewens, and Sam Kamienko,  the team also behind now-closed, once Michelin-starred Ellory - the anagram of which gave Leroy its name.

Showing that the guide is willing to recognise restaurants without white tablecloths, the neon-lit unassuming restaurant was awarded a star in the Michelin Guide for Great Britain and Ireland 2019.

Cooking style and menu highlights

Head chef Simon Shand continues the Leroy ethos of simplicity and flavour with food that is thoughtful but not showy.

The restaurant's constantly changing seasonal menu reflects the restaurant's stripped-back, modern take on the classical European tradition established by Sam Kamienko at Ellory and Leroy.

Current menu highlights include roast scallops, cauliflower purée, brown butter and capers; Monkfish, broccoli and chorizo with muscle velouté; and sot-l’y-laisse, strozzapreti, girolles and black truffle.

Reception

Despite only bestowing stars on the basis of good cooking, the Michelin Guide notes that the restaurant's atmosphere is worthy of praise, too.

"How can you not fall for a place where the first thing you see is a couple of shelves of vinyl? Putting all their experience to bear, the owners have created a restaurant with a relaxed, easy vibe and great food," it reads.

"The core ingredient shines through in every unshowy dish; there's little division between starters and main courses - just order a few dishes to share.

The Guardian food critic Grace Dent described Leroy as "a dark, noisy, naughty wine bar with a pleasing menu," deeming it to be a place without the pomp of other Michelin-starred restaurants but with food that is just as good.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 20th January 2022

1 Michelin Star Chefs: Simon Shand, head chef, Leroy