Wiltons is one of London’s oldest restaurants, serving high-end British cuisine

Wiltons first opened its doors in Mayfair 1742, offering a menu focused on fresh British produce. Whilst the restaurant remains true to its origins, Head Chef Daniel Kent is set on progressing tradition with a new focus on sustainability. Here, we speak to the chef about his mission to reduce plastic waste, finding ways to innovate and cooking at home

Daniel Kent

1. Did you always dream of becoming a chef and how did your career evolve?

Growing up I had many dreams of what I thought I wanted to do later in life but none of them involved being a chef! It all occurred almost by accident and serendipity took its course. When I left school, I took a job as a pot washer in a local restaurant to earn some pocket money. It was here that the chef asked me if I was interested in being part of the kitchen crew as he thought I might be good at it.

Curious of what this would involve I took him up on his offer and found that I really enjoyed working with food. My parents encouraged me to go to university and study hospitality, so I applied to Manchester University and completed the degree in Hospitality Management.

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Although I had enjoyed working with food so much university was guiding me to an operational role, however the creative aspect of working with food kept calling me and I continued working in kitchens.
Over the years I’ve had the opportunity and privilege to work with several very talented head chefs, all of which have taught me something new and gave me a different perspective. I have used their wise words and knowledge to develop my own management style which I comfortable and happy with.

Some of my mentors have included Rowley Leigh at Kensington Place, Chris Galvin, Jeremy King and Chris Corbin at The Wolseley. Their collective positive influence has assisted me in developing the skills required to run a kitchen in the way that I’ve always desired.

Over the years I have developed a team around me that allows me to coach and mentor new chefs coming into the industry and pass on all the skills I’ve learnt rising up through the ranks. At Wiltons I am exceptionally fortunate to have the incredible opportunity to use the finest, seasonal produce from all over Britain.

Wiltons is known for its oysters and runs monthly oyster masterclasses, designed to teach diners shucking techniques

2. What defines your cooking style?

My true passion is using the very best British products to create dishes that reflect and do justice to their provenance. I would say that I like to develop dishes with modern European cooking techniques, which I can use to great effect with the dishes on our weekly set menus.

While the majority of Wiltons menu does not change, something our guests appreciate and expect we also like to introduce various specials on a daily basis which keep the brigade on their toes and creative. Wiltons is a great British classic and the food we serve needs to reflect this, but by implementing contemporary twists, keeps it relevant.

The menu at Wiltons focuses on seasonal British produce

3. Which is your favourite dish on the Wilton’s menu and why?

Skrei cod, morels and fish veloute is on the menu at the moment and it’s delicious. This cod comes in season at the end of January and we’ve just introduced a wonderful fish dashi consommé. The main course dish we use a fillet of Skrei cod, finished with a classic bonne femme sauce and serve it alongside baby leeks and morel mushrooms. It’s a classic but we’ve collectively adapted it with ideas and techniques we’ve learnt from our travels and working in other restaurants and the guests are thoroughly enjoying it!

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4. How are you tackling sustainability issues in the kitchen?

This is a gradual process. Wiltons was the very first restaurant in the UK to join the ‘Chefs Against Plastic Waste Campaign’. All of our chefs’ jackets are made from recycled plastic bottles that have been pulled from the shores of the British Isles. I requested that suppliers use reusable crates to deliver produce and this has been adhered to and we are very mindful of food waste. Bit by bit, we can all do our part. Sustainable practices are key, and we are addressing these.

Wiltons offers a formal dining experience with stately interiors

5. What are your everyday essential ingredients?

Without a doubt, salt and butter! They can change a sauce, elevate a dish and are so basic, yet very versatile!

6. What’s your go to when you want to cook something quick and easy at home?

Chicken schnitzel and cucumber salad. It’s nutritious, quick and delicious and light too! I also enjoy preparing it.

Find out more: wiltons.co.uk

The winter terrace at Rampoldi restaurant in Monaco

First opened in 1946, Mediterranean restaurant Rampoldi is legendary in Monaco for hosting Hollywood icons such Princess Grace and Roger Moore. Now with a fresh new look and a young star chef at helm, the restaurant has its sights set on Michelin status. LUX asks chef Antonio Salvatore 6 Questions.

Chef Antonio Salvatore

1. What are some of the food markets across the world that inspire (or have inspired) your cooking?

Food is emotion. I believe food generally serves as a natural gateway to a more profound understanding of culture and history, people and places. I’ve made no secret of my affection for cooking with fresh produce. Some markets that have really caught my eye are: La Boqueria in Barcelona, Mercado Saint Miguel in Madrid or Rungis in Paris. Wherever I go, I take inspiration from what I see and bring that into Rampoldi’s special gourmet dishes.

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2. Which dish are you most proud of at Rampoldi and why?

I think it would definitely have to be the roasted baby goat with aromatic herbs. My attachment to this dish is deep, dating back to my childhood. The rugged terrain of Basilicata [in Southern Italy], where I come from, makes the area well-suited to goat grazing. The tender, tasty meat of baby goats from the area is very valued. I love this dish for its simplicity and unparalleled flavour… some our clients come especially for this.

3. What’s the secret behind your famous tomato sauce?

A true classic of Italian cuisine! It’s perfect for so many dishes, but especially for pasta. Fresh tomatoes from the garden and the best olive oil are two of the main ingredients. For the rest, you’ll have to come to Rampoldi to try it out…

Beef steak tartare with Royal Premium caviar and apple sorbet

4. With so many luxury dining options in Monaco, how do you stand out?

Our clients understand that dining out at Rampoldi is a great opportunity to unwind, relax and enjoy a delicious meal in a great atmosphere. I have always believed this is what most people are looking for when they decide to dine out. Our clients are at the core of everything we do. We have created a very strong connection with our regulars over the years. I know all of their favourite dishes and flavours!

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5. Where do you see the restaurant in five years?

My heart is in Rampoldi. My everyday goal is to see my clients happy. Rampoldi has become a feeling, a state of mind. Over the next few years, I’m aiming to achieve our first Michelin star, which would be a great validation of our work. We also have plans on expanding internationally in the next couple of years.

Rampoldi’s ‘Le Citron’ – lemon and mint pieces covered in white chocolate mousse, coated in a crispy shell

6. What’s the most important lesson you’ve learnt as a chef?

Over the years, I have had incredible opportunities, working alongside some of the world’s most famous chefs. After spending so much time with these incredible and successful individuals, I now better understand the meaning of creating a compelling vision for my life: understanding the power of a decision, working harder than anyone else to achieve my goals, and learning to adapt in life and my career when things don’t go as planned. However, the most powerful lesson I’ve learnt is to respect and understand the power of relationships. This is something I brought with me at Rampoldi and is at the core of everything we do.

Find out more about the restaurant: rampoldi.mc