Lancaster London beefs up kitchen brigade with new head chef

Lancaster London, a luxury hotel on the cusp of Hyde Park London, has announced the appointment of Adam Woolven as head chef of the award-winning in-house restaurant Island Grill.

His promotion from sous chef demonstrates the hotel’s commitment to developing its own talent and commitment to excellence.

Woolven began his career in Lancaster London’s apprentice scheme, where he worked in all areas of the kitchens while studying for his professional chef’s scholarship at Westminster Kingsway College.

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After graduating, he was promoted to Commis Chef, before moving on to Island Grill restaurant where he quickly gained two more promotions.

Woolven then joined the Caledonian Club kitchen brigade in Belgravia Square, where he worked for ten months, before returning to Island Grill in the more senior position of Chef de Partie.

He has won multiple awards during his four years at Lancaster London, winning Role Model of the Year 2012 before he was promoted to sous chef in 2013.

His new role will see him write new à la carte and set menus, and organising the day-to-day running of the kitchen to maintain the restaurant’s 2 AA Rosettes and a 3 star SRA rating.

Lancaster London’s Island Grill’s is home to a modern European menu that changes with each season. The hotel is also home to Nipa Thai, a Thai offering on site.

Lancaster London was the first hotel in London to cultivate beehives on its roof in 2009.



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