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Executive Chef of South Place Hotel, Gary Foulkes leads the culinary offering throughout the hotel, as well as taking the helm of Michelin-starred Seafood restaurant, Angler.
Gary brings with him 12 years’ experience of cooking and working in some of the UK’s most highly-acclaimed establishments. Beginning his career under the guidance of Richard Neat and Gary Rhodes, he has also held positions at The Vineyard at Stockcross and William Drabble’s Aubergine. He then progressed to head chef at The Square, the two Michelin-starred Anglo-French restaurant in Mayfair.
Gary has already made his mark on the Angler menu with a host of new seasonal dishes including: thinly-sliced octopus, citrus dressing, taramasalata and chipirones; Cornish turbot, line-caught squid, bonito dashi and salsola; Gariguette strawberries, Brillat-Savarin cream, black olive and basil.