Graham Jessop appointed Executive Chef at 28-50 Wine Workshop & Kitchen

The  Staff Canteen
Former sous chef of Dinner by Heston Blumenthal, Graham Jessop, has taken a new role as Executive Chef at 28-50 Wine Workshop & Kitchen in London. Graham will oversee its three restaurants in the capital, situated in Marylebone, Fetter Lane and the recently opened Maddox Street, Mayfair which are under the ownership of master sommelier Xavier Rousset and top chef Agnar Sverrisson. Speaking about his new role, Graham said: “I am delighted to be part of the 28-50 team, working with Agnar and Xavier is inspirational given their passion for excellent food and wine. “Our latest 28-50, Maddox Street, has had a really successful start and I’m looking forward to an exciting future with all three of the restaurants.” Graham will be responsible for the creation of new and innovative dishes for the regularly changing menus, whilst ensuring that the highest culinary standards set by the owners are maintained. Diners can expect classic French bistro style food and charcuterie with main courses including Cod, braised leeks, peas, broad beans and bacon lardons or Rib eye 28 day aged US grain fed steak, followed by a range of sumptuous desserts such as Macerated strawberries, fromage blanc, mousse and elderflower jelly. Graham has nearly 20 years of experience as a chef, most recently as sous chef at Heston Blumenthal’s highly acclaimed Michelin-starred restaurant Dinner, where he was part of the successful opening team. Originally from Australia, Graham has had experience working across a number of Michelin-starred establishments such as The Square, Foliage and The Greenhouse.
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The  Staff Canteen

The Staff Canteen

Editor 17th January 2014

Graham Jessop appointed Executive Chef at 28-50 Wine Workshop & Kitchen