Our fabulous Head Chef is Joginder Singh Dham. When he’s not slaving away over a hot stove he likes to listen to hip hop, R&B & late 80’s early 90’s Bollywood songs, follow the latest food trends & restaurants and watch as much cricket as possible.

Previously a member of The Butlers Wharf Chop House kitchen team, Joginder left in 2012 to gain experience as Senior Sous Chef at Brasserie Zédel and more recently at The Wolseley. Joginder’s mission is to maintain the restaurant’s commitment to serving modern, simple and honest food with British cuisine taking centre stage.

He has refined and modernised the menu, which now showcases a great selection of oysters, seafood and potted items; a range of grilled chops and fish, steaks aged up to 65 days and larger steaks to share; this selection is complimented by roast ribs of beef and spit roast chickens. All beef is grass reared Aberdeen Angus X, dry aged for between 28 and 65 days depending on cut.