Gary Foulkes has over 20 years’ experience of cooking in some of the UK’s most highly-acclaimed establishments. Beginning his career under the guidance of Gary Rhodes, he has also held positions at The Vineyard at Stockcross with John Campbell (**), following working with Richard Neat and William Drabble at Aubergine (*). Foulkes then moved to Philip Howard’s much-acclaimed The Square (**) in Mayfair, where he progressed to Head Chef – a position he held for two years.
Foulkes joined seafood restaurant Angler as Executive Head Chef since April 2016, and has retained the restaurant’s Michelin star in all subsequent guides. Located at the top of Moorgate’s South Place Hotel, Angler’s menu has a strong focus on sustainably sourced seafood from the British seas.
An avid traveller, Foulkes spent 3 years travelling in Southeast Asia and Central America, a trip which he looks back on as his personal food odyssey. The travel experiences greatly influenced Foulkes’ food, both in his style of cooking and use of flavour. His food takes inspiration from around the world, resulting in vibrant, contemporary dishes which use the best seasonal and, where possible, British produce.