2 Michelin Star Chefs: Ashley Palmer-Watts, Dinner by Heston, London

The  Staff Canteen

The Staff Canteen

Editor 27th September 2018

Ashley Palmer-Watts is executive chef of two Michelin-starred restaurant, Dinner by Heston, London.

Born and bred in Dorset, Ashley’s career started working for a local restaurant aged just 13 and then later picking watercress on a local farm. After dining at Heston’s The Fat Duck in Bray one night with friends, Ashley wrote to the chef himself asking for a job.

Dinner By Heston, London

Located in Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA

Opening hours: Lunch Monday to Friday 12pm to 2pm (Saturday and Sunday 12pm to 2:30pm); Dinner Monday to Friday 6pm to 10:15pm (Saturday and Sunday 6:30pm to 10:30pm)

Telephone: 020 7201 3833
Email: [email protected]
General Manager: Mark Hastings
Head Sommelier: Stefan Neumann

Head Chef: Jonny Glass

Twitter: @dinnerbyheston

Instagram: @dinnerbyhb

Ashley Palmer-Watts' Career Path 

In a matter of weeks a position became available and the young chef was taken on as part of the team. His journey has since seen the chef ‘s career skyrocket leading to Ashley being made head chef of Dinner in 2003.

Ashley Palmer-Watts and Heston Blumenthal
Ashley Palmer-Watts and Heston Blumenthal

Dinner by Heston

After developing dishes together inspired by Britain’s past the pair opened Dinner by Heston in 2011 situated in the Mandarin Oriental Hyde Park. The idea behind the restaurant was to find a common ground between Heston’s two other restaurants, The Hinds Head in Bray and The Fat Duck with a strong focus on using Britain’s history as the backbone for the food and the concept behind the restaurant. 

Dinner received a Michelin star within its first year of opening followed by a second a few years later in 2014. 

Food Style

Inspired by historical recipes from 300, 400 and even 500 years ago Ashley and the team’s goal with Dinner is to emulate these recipes with a modern twist. The pair even contacted food historians and researchers to garner an accurate representation for the food they were recreating. Further inspiration also came from Heston’s Channel 4 TV show, Feasts which saw the chef recreate famous period dishes and feasts for 21st century diners.

What the guides say...

Michelin Guide

AA Restaurant Guide

four rosette logo.jpg.640x480 q80 .jpg.640x480 q80
AA Notable Wine List 2016-17

Good Food Guide

GFG 2019


dinner by heston hardens

The food at Dinner has gradually evolved since it first opened six years ago now offering more ‘refined’ dishes that are both bolder and cleaner. Advances in technical abilities have also helped improve the way the dishes are prepared and presented reflecting the restaurant’s growth from when it first opened its doors over a decade ago.
Popular dishes on the menu include Meat Fruit (c.1500) which is Mandarin, chicken liver parfait & grilled bread and Tipsy Cake (c.1810).

Ashley Palmer-Watts
Ashley Palmer-Watts

Despite the name, Dinner is open for both lunch and dinner seven days a week. Working alongside Ashley in the kitchen are 51 chefs who work four days a week and 65 Front of House staff including the wine team.

Looking ahead, Ashley is keen for Dinner to expand and would like to open at least two more establishments within the next five years. He also hopes customers dining in more than one of the restaurants will receive a fluid experience between each venue.

Other ventures

Since the opening of Dinner in London, Heston and Ashley have gone on to open a second Dinner, this time in Melbourne, Australia. The new venture has meant Ashley’s role now requires him to look after both establishments with a strong focus on growing both teams and learning how to manage two restaurants that are on the opposite sides of the world to each other.

Videos by Ashley Palmer-Watts:

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 27th September 2018

2 Michelin Star Chefs: Ashley Palmer-Watts, Dinner by Heston, London