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Gary Foulkes took the helm as executive chef of Angler, D&D London's South Place Hotel's Mkhelin-starred seafood restaurant, in June. He spent five weeks travelling around Thailand prior to Ms new rote. He talks to Katherine Price about moving on from the Square
You've recently joined South Place Hotel from the Square. Why did you make the move?
First and foremost, the fact that it is being run by restaurateurs D&D London. The group has a superb reputation for quality. It is forward-thinking and innovative, with none of the pretentiousness that can be associated with highend dining. I think it is a perfect personality fit with me. Second, the ethos and environment The use of seasonal British produce is a core principal-something I feel very passionate about
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