James Stagg

The Craft Guild of Chefs has recognised 44 chefs for going above and beyond during the pandemic.

Paul Ainsworth’s menu of elevated comfort food was exactly what Cateys guests needed after a turbulent 18 months for hospitality. The Cornwall-based chef speaks about creating the dishes and the challenge of cooking for more than 800 people.

The move from Mayfair to Sofitel’s flagship hotel in St James’s has had no effect on the quality or the independent style of chef Anthony Demetre’s cooking.

Having worked in the capital’s top east Asian restaurants, Chi San has stepped out on his own with a mission to create perfected examples of Cantonese recipes.