British-Iranian chef and author Sabrina Ghayour has been dubbed ‘The Golden Girl of Persian Cookery’ and her debut cookbook Persiana became a runaway bestseller followed by Sirocco, Feasts and her latest book, Bazaar. Her work is regularly featured in magazines and newspapers and she is now a familiar face on British television.

Home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

Jason Atherton was the first British chef to complete a stage at Spain’s famous El Bulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

Seasoned with this knowledge Jason worked in partnership with Restaurant Associates to open the grand Gatsby-esque City Social atop the 24th floor of Tower 42, with its 360-degree views across the City of London. We are proud to be affiliated with an established culinary star of Jason’s calibre.

Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age. He worked under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years and was senior-sous at The Orrery for four years. Bryn is now the Chef Patron of Odette's, taking over the property in October 2008.

Bryn is also at Porth Eirias, a beach-front Restaurant, Café & Bar on the North Wales Coast. Bryn supports our chef training programme in Wales to nurture and develop talent in the country. 

Steve Groves is the Executive Chef across Restaurant Associates Venues portfolio. His role focuses on creating exciting, on-trend menus for our venues while driving culinary excellence across the teams.

He previously worked as Head Chef at Roux at Parliament Square and Sous Chef at Launceston Place. Steve holds the titles of National Chef of the Year in 2019 in the Craft Chef Awards and winner of MasterChef: The Professionals in 2009. 

Ollie Dabbous is one of the UK’s most exciting culinary talents, celebrated for his ingredient-led, modern cooking style that combines elegance, simplicity and technical mastery.

After honing his craft under some of the industry’s greatest mentors, including Raymond Blanc at Le Manoir aux Quat’Saisons and Claude Bosi at Hibiscus, Ollie quickly rose to prominence with the launch of his debut restaurant Dabbous in Fitzrovia. The restaurant was awarded a coveted Michelin star within its first year, earning acclaim for its produce-driven menus and modernist approach to fine dining. In 2018, Ollie co-founded and became Executive Chef of Hide, a striking three-story restaurant overlooking Green Park. Within just six months of opening, Hide was awarded a Michelin star, cementing its place as one of London’s most prestigious dining destinations.

Through his collaboration with Restaurant Associates, Ollie brings his distinctive creative voice and modern British sensibility to our clients, curating unforgettable dining experiences that reflect his belief in food that is pure, expressive and led by the very best ingredients.

KERB have been at the helm of the London Street food scene since launching in 2012 - improving the quality of food served on the capital’s streets, legitimising the industry through professionalising its practices, and growing a community of entrepreneurs who are driving real change across the city’s food landscape.

Across our business we work with KERB to incorporate award winning pop-ups and street food offers that sit beautifully alongside our restaurants and events concepts.