Daniel Loftin joined Kensington Place in Notting Hill as Head Chef in June 2011. His food style is modern brasserie with a focus on freshly caught seafood. He first became interested in food as a youngster working in kitchens in Brighton.
He then ran his own bar called Soba in Brighton, where he worked on innovating traditional bar food for a year, before moving to Hotel du Vin, also in the seaside town. He stayed there cooking French brasserie-style food for three years, joining as junior sous chef and leaving as sous. In 2007 he moved to London and joined Soho House as sous chef and in 2008 went to Almeida in Islington, also as sous chef for three years.
One of Daniel’s passions is experimenting and creating gourmet fast food dishes, such as his popular ‘Scallop Dog’ and ‘Salmon Donor’.