Graham Long appointed executive Chef of The Chancery

Back from two years in Hong Kong Graham Long has returned to take over as the executive chef at London’s The Chancery in his first solo head chef role.

Originally from the London area Graham has spent the last 12 years working in some of the best restaurants around the country. Starting his career at 18 as an apprentice to Gordon Ramsay and Mark Sargeant he then went to on to work at several other Michelin starred restaurants ending up at the then two Michelin starred Pied a Terre in Fitzrovia. Graham then went on to become the senior sous chef under culinary luminaries Shane Osborn and David Moore before taking the step to move to Hong Kong to launch a new concept in collaboration with Alan Yau. When asked about his style of food Graham has a traditional yet inventive approach: "To me great food starts with great produce and using what's around you. Then all that's needed is to bring the best out of that produce to create something exceptional" The Chancery’s philosophy is to support other small, local businesses and Graham shares that passion: "The butcher I use is London based and

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family operated, I love dealing directly with the farmers and artisan producers to build a relationship that ensures it's mutually beneficial and we both try and get the best for our respective customers".

Tasting Menu at The Chancery - credit thechancery.co.uk

"The menus will change constantly to keep with the seasons and use things at their best, I won't be serving asparagus come autumn, like wise if one of my suppliers rings me up with something new I'll try and use it straight away, a dish may only be on for two weeks, but during those two weeks those ingredients will be at their very best" Graham joins the restaurant at an exciting time as they are celebrating their tenth anniversary, looking to the future he has great aspirations for The Chancery. "I want this to be a restaurant where people come for great food in a relaxed environment, I'm always happy to cater for people's requests and create bespoke menus. If people want a tasting menu with all of their favourite things or something a little more homely for a family occasion, I can deal directly with the customer and ensure they get exactly what they are looking for".

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