Situated at the top of South Place Hotel, Angler is a Michelin-starred restaurant presenting top quality sustainable seafood from British waters, as well as views across the city and a rooftop terrace full of blooms.
Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK’s most highly-acclaimed establishments.
Starting his career under the guidance of Gary Rhodes, he has since worked with a whole series of acclaimed chefs. These include John Campbell, The Vineyard at Stockcross as well as Richard Neat and also William Drabble at the Aubergine in Chelsea. Gary then moved to Philip Howard’s renowned Restaurant, The Square in Mayfair, where he progressed to the role of Head Chef.
In April 2016, Gary joined the Michelin-starred restaurant, Angler, as Executive Head Chef. He has since retained the restaurant’s Michelin star in the 2018 Michelin Guide, whilst creating a new reputation for Angler, focusing on his unique style of cooking.
Where does Gary’s dishes inspiration come from?
Gary is an avid traveller and his skills draw strong influence from the three years he spent travelling across South East Asia and Central America. Gary’s cooking is inspired by these travel experiences with the use of different styles and flavours to create vibrant, seasonal dishes using the best of British produce where possible.
We were so inspired by Gary’s background that we had to ask him a few more questions:
From your menu at Angler, which dish would you say is your personal favourite?
There are a few , however the Newlyn Cod is a delicious plate of food that is a constant on the menu and is tweeked throughout the year with the seasons.
Where would you like to travel next?
South Korea or Pakistan.
What’s your top tip when pairing wine with a seafood dish?
I leave that to the sommelier!
So, if you are looking for a palatable dining experience, then be sure to pay a visit to Angler, where you will be served the finest seafood dishes and exquisite choice of wine.