a D&D London restaurant
Dan joined Kensington Place as head chef in June 2011. Dan's food style is modern brasserie with a focus on freshly caught seafood and 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 one 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 he went to Almeida in Islington, also as sous chef. He worked there for three years alongside head chef Alan Jones. He says: "I enjoyed working with Alan and learned a lot. It was a busy place, very focused on seasonal food." Dan made the move to Kensington Place as head chef in June 2011.
Kensington Place offers a selection of wines with a smattering of unusual and interesting choices, offering great value for money> READ MORE
The relaxed surroundings of the restaurant are reflected in our menu: one of our most popular choices is beer-battered fish and chips> READ MORE
At The Fish Shop at Kensington Place, stock is of an extremely high standard and is used in our main restaurant> READ MORE