The Edit

Meet Tom Booton, chef for The Grill by Tom Booton

The Dorchester
We quizzed our chef at The Grill by Tom Booton about his new sharing concept, favourite dishes and passion for working with the finest ingredients at The Dorchester.

What’s your new concept?

Along with the excitement of relaunching our name as The Grill by Tom Booton, I’ve introduced a whole new concept with an array of British dishes designed for sharing. My favourites include our lamb belly skewers and barbecue langoustines, which are already proving popular. 

What are three ingredients you couldn’t live without?

First and foremost my amazing team, a chef is only ever as good as his team. I would then pick Malden sea salt flakes and Duchess Farms cold-pressed raw rapeseed oil as two ingredients that I use all the time.

What are some of the latest trends you’re seeing?

Food culture has changed dramatically in my 15 years as a chef. There’s been a shift from very formal and theatrical dining to focusing more on quality ingredients and sustainable sourcing. Today’s diners are looking for an experience and a sense of personality. I’m sure we’ll see more restaurants becoming less formal with their service. 

What do you like to eat when you’re not working?

A real favourite of mine is butter chicken served with rice and a Peshwari naan. If I’m looking for fail-safe dinner party dish I often create a Beef Wellington as this is always a great crowd pleaser.

When it comes to guilty pleasures I have to admit that a night in with a good film, a takeaway and a family-size bag of Minstrels is pretty hard to beat.

What does your ultimate day off consist of?

I like to wake up late and head to Bernardi’s in Marble Arch for a leisurely brunch. This is often followed by a walk through Hyde Park for a bit of exercise and fresh air, before joining some friends in a local pub for a couple of pints.

The sharing approach has given the restaurant a wonderful new buzz, along with my personal music playlist to get the vibe just right.

What inspired you to become a chef?

I fell in love with the buzz of the kitchen the moment I stepped through the doors of Le Talbooth in my home town of Colchester. I was only 15-years-old and went there on work experience.

Do you have a favourite chef that you admire?

Ian Rhodes, my executive chef at Le Talbooth, has had a huge influence on me and my career. I spent five years learning the ropes from him and learnt so much. I’m also grateful to chef Alyn Williams for giving me a platform to showcase my ideas and for being a great source of inspiration.

Do you collect anything?

Dorchester Collection hotels all have their own toy ducks which they give to guests. I’ve begun to collect these and have them on display in the kitchen at The Grill.

Come and dine with us soon and keep an eye on our Instagram feed @thedorchester for all the latest happenings at The Grill by Tom Booton.