Watch this space: the next top chefs of London

Three of the capital's most exciting new chefs reveal how they are rising to the top
A dish of Warm Fennel, Walnut and Seaweed at The Clove Club
Danny Elwes
Adam Coghlan|Sophie Dening28 September 2015

Home to some of the top restaurants in the world, London is always buzzing with new talent. Meet the top three chefs currently cooking up a storm in the capital...

Anna Tobias, 29, head chef at Rochelle Canteen

"I’ve been at Rochelle Canteen for two and a half years. Before that I was at River Café and Blueprint Café. I couldn’t have asked for a better first boss than Jeremy Lee; he attached real importance to understanding food and knowing its history. At Rochelle Canteen, the menu comes under the umbrella of what Margot [Henderson] loves, but she gives me a generous free rein. In the long term, I would like to be in partnership with someone, or have my own place. I’ve been incredibly fortunate to work with such amazing people, and the aim is to take everything they’ve given me and emulate it – in a kind of lovechild of all my bosses."

Chris Leach, 29, sous chef at Kitty Fishers

It was towards the end of 2014 that Chris Leach’s old mate Tomos Parry gave hima call. A new restaurant in Mayfair was opening and they needed a small team; they would essentially be given carte blanche. It sounded fun, so he took it. After stints, long and short, at Pitt Cue Co., Hedone and Kitchen Table, he had the form. Within six months the duo had cooked for the Prime Minister, Gordon Ramsay, Brad Pitt and Nigella Lawson. "Very surreal," Leech calls it, adding, "It’s been a surprise; but with all these people loving it, it’s been absolutely amazing." As humble as he is talented, Leach is one to follow.

Tim Spedding, 29, sous chef at The Clove Club

From pot wash-cum-microwave technician at a Toby Carvery in Reading to second in command at The Clove Club (via The Ledbury) is quite the career trajectory. It was at the latter that he met head chef Isaac McHale; there are few better incubators of chef talent in London. "The Ledbury taught us not just how to cook, but how to manage a restaurant," he says. Spedding has played a key role in putting The Clove Club – one Michelin star and a place in the World’s 50 Best Restaurants in its first year – at the heart of London’s new gastronomy.

Highlights from the London Restaurant Festival

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These restaurants are taking part in the London Restaurant Festival. For more information visit: londonrestaurantfestival.com

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