Greg Clarke appointed head chef of 108 Garage
Greg Clarke has been appointed head chef of 108 Garage as Chris Denney steps back to focus on the wider business.
Luca Longobardi and Denney opened 108 Garage in in London's Notting Hill in 2016, followed by Southam Street restaurant last year, and now have several projects in the pipeline together, including Home Noir, a members' club with 20 loft apartments, restaurant, clubhouse and roof deck.
Clarke will reinterpret the restaurant's menus in his own style but will continue to serve a six-course tasting dinner menu that changes daily according to the season and produce.
Dishes will include BBQ jersey royals and truffled curd with sorrel and lamb dripping; iberico presa and duroc with jowl, XO beetroot and black garlic; Wye Valley asparagus ‘en papillote' with artichoke, anchovy and lovage (pictured below); and pine with yuzu and meringue.
Clarke previously worked as a development chef at Daniel Clifford's Midsummer House in Cambridge, as head chef at the Typing Room restaurant at the Town Hall hotel in London, and co-founded pop-up restaurant Dead Rabbits. He also worked as a sous chef at Tom Aikens restaurant in London, as a senior chef de partie at the Ledbury and at Restaurant Martin Wishart in Edinburgh, and as a chef de partie at Le Gavroche.
"We are extremely excited to welcome Greg Clarke to the team at 108 Garage," said Longobardi. "We share a mutual love of innovative, intelligent cooking and look forward to watching him discover, create and deliver an enthusing new menu daily."
Clarke added: "Together with the talented team at 108 Garage, I look forward to creating food that is truly seasonal and original."
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