Interview with Executive Chef Darren at 116 Pall Mall

We had the pleasure of sitting down with Chef Darren, our esteemed Executive Chef at 116 Pall Mall, to delve into his journey so far and glean further insights into his approach to cooking and leading a kitchen team.

Tell us about your journey as a chef. What led to you becoming the head chef at 116 Pall Mall?

Originally from Yorkshire, I got into cooking after initially pursuing electrical engineering. Landing in London, I quickly found myself immersed in the world of Michelin-starred restaurants, and over the years, I honed my skills in various culinary settings, including small local-owned restaurants as well as much more well-renowned restaurants during the 90s.

I also ran my own restaurant for eight years which provided me an invaluable experience, as did overseeing the design of my own kitchen later on in my career. After a brief hiatus, I joined Searcys at the Barbican very many years ago, and have now returned to lead the kitchen team here at 116 Pall Mall.

What's a typical day in your life like as the Executive Chef here? Any interesting rituals or routines you follow before service?

Running a kitchen in a such multifaceted building like ours demands adaptability. While routines provide structure, each day presents unique challenges, whether it's catering to our restaurant guests or orchestrating special events. While I wouldn’t say I adhere to superstitions, I truly do believe in the power of effective systems and clear routines to navigate the always changing demands of our environment, which I believe we are very good at, at 116 Pall Mall.

Can you share a memorable moment or experience you've had in the kitchen at 116 Pall Mall that made you proud of your team?

Witnessing the growth and cohesion of our team has been really fantastic to watch. Implementing structured guidance and seeing its positive impact during service is truly rewarding. That’s probably been my best experience since starting here - seeing the restaurant and events kitchens operate seamlessly, day in day out, thanks to the collective efforts of our dedicated team.

How would you describe your approach to cooking?

I view cooking as something that is always a blend of tradition and innovation. I am big on fresh, seasonal produce, with flavour-forward dishes, and exactly what our guests are looking for. While I am always interested in great technique, my ultimate goal is to craft memorable dining experiences that produce a 'wow' reaction from our guests.

Wine or Champagne?

I would definitely have to say wine. I love the diversity and complexity of wines, exploring different varieties and pairings that add depth to the dining experience, I’m always interested in trying something new and different.

Favourite dish?

One of my personal favourites is a buttermilk pudding with poached rhubarb and spiced anise. Its blend of comforting flavours and seasonal elements embodies my approach to creating memorable dishes.

If you could cook a meal for any famous person, living or historical, who would it be and what would you prepare for them?

As a music enthusiast, I'd relish the opportunity to cook for iconic musicians, both historical and living like Lou Reed, Bruce Springsteen, or Neil Young. Throughout their careers they’ve always been bold in doing what they want, and so that would be really exciting to tailor a menu to their preferences, creating a memorable dining experience that they would really enjoy.