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Restaurant of the Month: Elystan Street

Restaurant of the Month: Elystan Street


Restaurant of the Month: Elystan Street

This month we take a look at restaurant Elystan Street, London. And put some questions to co-owner and chef Phil Howard.

Elystan Street was launched in September 2016 in Chelsea, London. Co-owners chef Phil Howard and restaurateur Rebecca Mascarenhas have transformed the site (formerly Tom Aikens Restaurant) with Nelson Design Ltd, and have created a beautifully contemporary, lightfilled space. The food at Elystan Street is modern European, with an emphasis on fine British ingredients. Phil spent the last 25 years as chef-patron of The Square in Mayfair (sold in March 2016), and now, with Rebecca, also owns Kitchen W8 in Kensington (one Michelin star), and Sonny’s Kitchen in Barnes. In April 2017, Phil was awarded with GQ Magazine’s ‘Best Chef’ award in their annual Food & Drink ceremony. Plus just this month Elystan Street was awarded Best London Restaurant of the Year in the AA awards and more recently one Michelin star! 
 

Why do you do what you do?
I cook because I feel this is what I was put on the planet to do. I enjoy nothing more than spending my time in the kitchen cooking wonderful seasonal produce.

What do you enjoy most about your job?
The sense of giving others pleasure through food is a wonderful thing.

What do you enjoy the least about your job? 
Broken equipment, last minute dramas and guests who fail to turn up for their booking.

 What achievement for the restaurant are you most proud of?
It’s early days but to still be voted as best chef is a humbling thing after all these years.

Do you use British Produce? 
Of course - the vast majority of our ingredients are British, and rightly so.

What do you think is best about using British Produce?
It is magnificent produce that is close to hand, abundant when in season and excellent value.

Why should people buy British?
There is simply no reason not to. Why go elsewhere?

What is your most popular dish?
Chargrilled asparagus with herbed goats curd, nut milk and balsamic vinegar

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