Executive Chef Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK’s most highly-acclaimed establishments.

Starting his career under the guidance of Gary Rhodes, he has since worked with a whole series of acclaimed chefs, including John Campbell, at The Vineyard at Stockcross (**) as well as Richard Neat and William Drabble at the Aubergine (*) in Chelsea, and Philip Howard’s renowned Restaurant, The Square (**) in Mayfair.

In April 2016, Gary joined the Angler restaurant as Executive Head Chef, achieving a Michelin star in just five months, creating a new reputation for the restaurant with his unique and clean style of cooking. His food is inspired by travel, people and experiences, starting with a three-year travel across the globe. The ever-changing menu at Angler is inspired by travel and refined through many years of culinary experience – the use of ingredients such as wasabi, shiso and black garlic in the menu highlights the Asian influence in Gary’s cooking.

Gary has since retained the restaurant’s Michelin star in the 2023 Michelin Guide, whilst creating a new reputation for Angler, focusing on his unique style of cooking.