Casey Sorenson, 27 Erchen Chang, 28
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In association with Erchen Casey Chang, 28 Sorenson, 27 Co-owner and chef-director, Co-founder, XU and BAO Hingston & Co. The JKS-backed restaurant At 18, Australia-born Sorenson XU has settled into life in Soho, was bartending in Adelaide but becoming a well regarded and by 20 he’d moved to London busy fixture serving Taiwanese and was working at Soho House food in a beautiful setting. Chang on their cocktails on tap. He has much to do with both its stayed with the group until interior decor and its appealing 2017, working across all their menu, along with her co-owners, sites in the UK before leaving husband Shing Tat Chung and the same year to co-found CODE’s annual roll-call of young talent is bigger his sister Wai Ting Chung. This Hingston & Co with Kuleen and better than ever. All around Britain there are people year, XU’s ground floor became Khimasia – their own brand making waves in every sector of hospitality and we a daytime tea house, serving of cocktails on tap is already a want to celebrate them here. Plus, on page 20, is the traditional teas in elegant china huge success across the country. list of fresh faces that are definitely ‘ones to watch’ alongside dainty dishes. Issue 17 | Winter 2018 codehospitality.co.uk -12- CMS is one of the largest law firms in the UK and has “CMS has been supporting up and coming chefs and more than 70 global offices in more than 40 countries restaurateurs for more than a decade now and we pride around the world. The firm’s leisure practice is headed ourselves on finding talent and helping them to succeed. by David Roberts, one of the leading lawyers in the Our lawyers are tasked to enter the dining community and s hospitality space, with clients ranging from Hawksmoor pot talent and the 30 under 30 is the perfect event for us to and Hakkasan, to Daisy Green and Crosstown Doughnuts express our support for the next generation of our sector. and from Aquavit and Blacklock to Tom Aikens and With clients across the premium dining, casual dining, Gordon Ramsay. The practice is set up to act for early-stage R200 and start up restaurant spaces, we know how to restaurant businesses that want to raise capital and grow. turn your plans into reality.” Calixta Aurelija Matt Bria Killander, 28 Sovaite, 28 Emmerson, 27 Munday, 25 Farmer and founder of Group GM, Barrafina & Ben Marks, PR & partnerships Flourish Produce Sovaite moved to the UK from manager, D&D London For a full interview with Lithuania in 2009 to study in 26 Mundy began her professional Killander, please turn to page 28 Nottingham, and while there she life working in travel PR before worked at a restaurant owned by Co-owners, Perilla transferring to hospitality, joining the parents of London hospitality Their entries to hospitality were D&D London in January 2017. powerhouses Sam, Eddie and very different – Marks started in She worked on marketing for the Issue 17 | Winter 2018 codehospitality.co.uk James Hart. She moved to kitchens at 15 and has worked group before being promoted London and has worked her at Claridge’s, Noma and The to the manager role in April way up from waitressing at the Square, while Emmerson studied this year – she has worked original Barrafina on Frith Street chemistry at university and then on significant launches this to becoming GM of the group in joined the Polpo group. They year, including 20 Stories, and 2017. This year she has overseen founded Perilla in 2016 and Bluebird in NY. Her skills are the opening of the fourth have made a major name for key for the D&D London team restaurant of the same name, in themselves with their inventive as social media and ‘influencer’ Coal Drops Yard. food in the elegant, stripped-back relationships become ever more Newington Green site. important. -13- Rose Ashby, Alexandre Merlin Ellis Barrie,29 28 Freguin, 29 Labron- Co-founder and executive Head chef, Spring chef, The Marram Glass Head sommelier, Moor Hall His dish appeared at the banquet Ashby runs the kitchen at Freguin won this year’s Taittinger Johnson, 28 Spring with calm authority, in this year’s Great British Menu Sommelier of the Year, a high Consultant chef, but Barrie already has plaudits a trait she also exudes in her achievement for one so young work to encourage minimising The Conduit galore. The modest restaurant he – and the pinnacle (so far) on 2018 has proved to be a runs in Anglesey with his brother food waste and to promote a career that’s taken him from women in hospitality. This year watershed year for the acclaimed has two AA rosettes and glowing one- and two-Michelin-starred chef of Portland and Clipstone. reviews from Marina O’Loughlin she has appeared at events restaurants in his home of for Countertalk and Soho Earlier this year Labron-Johnson and Tim Hayward. This year Provence to Lyon and on to both signed on as consultant chef the pair announced plans for a Farmhouse Food Summit among L’Enclume and Jean Suplice others after spending a period at private members’ club The new restaurant in their home city, in the Alps. He was appointed Conduit and started working on Liverpool. Not bad for a chef at the end of 2017 travelling head sommelier at Moor Hall in around South America for various food-charity initiatives. who started with junior cookery Lancashire in 2016, which itself This led to him leaving the classes at community college. inspiration. Ashby continues won two Michelin stars this year. the close relationship with the restaurants and devoting more prestigious farm Fern Verrow time to working both with set up by Spring’s owner Skye refugees and farmers to bring Issue 17 | Winter 2018 codehospitality.co.uk Gyngell. good food to more people. -14- Doug Sims, 25 Amy Adam Ivan Tisdall- Head chef, Quo Vadis Bristol’s bustling restaurant Corbin, 30 Handling,30 Downes, 29 scene proved the training Co-owner, Kudu Chef-owner, The Frog ground for Sims, who started by Kudu, Corbin’s restaurant Adam Handling has barely stood & Imogen washing dishes at Bell’s Diner with chef (and fiance) Patrick still since he won Scottish Young in 2015, before head chef Sam Williams, won a Bib Gourmand Chef of the Year in 2011. Still Davis,30 Sohn-Rethel trained him up, this year after just eight months. just 30, he now owns The Frog Co-founders, Native eventually becoming sous chef. Her own restaurant has been Hoxton, along with its linked Tisdall-Downes grew up in After a stage at Faviken, Sims the dream of Corbin since Bean & Wheat deli and Iron London and learnt to love Issue 17 | Winter 2018 codehospitality.co.uk moved to London and joined childhood, no surprise since Stag bar, plus a further Frog by nature when his parents moved Quo Vadis as chef de partie in her father is Chris Corbin, of Adam Handling and attached to the country; Davis grew up early 2018. In short order, he’s the highly successful Corbin & bar Eve in Covent Garden. It surrounded by fields and learnt been named as head chef and King company. The restaurant, was recently announced that foraging and butchery at a young now heads up the kitchen for the in Peckham, has become a Handling will be overseeing all age. The pair came together restaurant and club. neighbourhood favourite for food and beverage ops for the – after self-taught chef Tisdall- its European dishes with South new Belmond Cadogan Hotel Downes worked at River Cottage African influences. when it opens in 2019. and Blue Hill at Stone Barns – to create the brilliant, innovative restaurant Native, which opened at London Bridge in mid-2018. -15- Joseph Kian Louise Tomáš Otway, 28 Samyani,29 Ayres,29 Kubart,25 Head chef, Where The Chef-founder, Berenjak Finance manager, Restaurant director, Light Gets In It’s the latest smash hit restaurant Ennismore Kerridge’s Bar & Grill Brighton-born Otway has a from the JKS Group, but One of the lower-profile but At just 16, Kubart was a waiter stellar CV. He’s worked his way Berenjak is all about chef-founder crucially important roles in at the Mandarin Oriental in up from The Ginger Pig to Samyani, who has interpreted the hospitality is finance – get it Prague. The Czech Republic- Benu to The Salt Room - but Tehrani cafe food he experienced wrong and the repercussions born hospitality graduate then it was his year at Blue Hill at both growing up in London with affect the whole business. Ayres is moved to the UK and worked Stone Barns that proved the Iranian parents and during his already managing huge high- at Bar Boulud, where he worked biggest leap forward. Otway annual trips to that country’s end projects for Ennismore, his way up to maitre d’ before focused on sustainability in mountains. Samyani joined after a degree in International leaving in 2017 to join Tom farming (presenting a speech on JKS in 2016 after working in Hospitality Management, she Kerridge’s team ahead of the subject), then travelling to the kitchens at The Bingham, worked at W and Aloft hotels, the launch of the chef ’s first London for the WastED pop-up. and was at both Gymkhana and then The Beaumont. For London restaurant. Kubart is Since then he’s worked at the the launch of Brigadiers before Ennismore she’s run the numbers now masterminding service at acclaimed Relae in Copenhagen getting his own site in Soho.