Angler chef Gary Foulkes to lead the kitchen at Cornus
With a CV that includes senior roles with some of the UK’s most high profile chefs including John Campbell, Phil Howard and Gary Rhodes, Foulkes is best known for securing a Michelin star for D&D’s Angler restaurant in The City.
He is understood to be continuing in his role as executive chef at Angler until next month.
Cornus is expected to launch later this summer and is a follow up to Mercer Nairne and O’Connor’s Medlar restaurant in Chelsea, which launched in 2011.
The rooftop restaurant will open at the Ice Factory in Belgravia, a new five-floor re-purposed warehouse building located in Eccleston Yards that takes its name from the site’s original use as being home to Shingleton’s Ice Company from 1869 onwards.
The restaurant takes its name from a genus of around 60 species of woody plants in the family Cornaceae, commonly known as dogwoods.
The team at Medlar - which is located on Chelsea's King's Road - will remain largely the same, with Mercer Nairne continuing to lead the kitchen. O’Connor and executive chef Foulkes will build a new team at Cornus.
“When the opportunity came to head the kitchen at Joe and David’s new project, it was a no brainer really, David and I worked together at 2 Michelin starred - The Square,” Foulkes says. “We have the same thoughts on food and service standards and have a team in place to achieve our goals we have set for ourselves. I’m very excited to be bringing Cornus to the London dining scene.”
Mercer Nairne added “At Cornus we hope to become known for exceptional food paired with exceptional service and wine program. As such, we couldn’t be happier to announce that Gary will be taking charge of the kitchen. Not only is Gary an old friend of David’s from their time together at The Square, but he’s also one of the best chefs cooking in London.”
