Refined technique and quality produce go hand in hand at this venture from Rebecca Mascarenhas, Phil Howard and Mark Kempson. James Stagg pays a visit
Any chef who learns under the likes of Phil Howard and John Campbell is sure to have an obsession with wringing as much flavour as possible out of fine-quality ingredients. So it's no surprise that Mark Kempson at Kitchen W8 in London's Kensington has inherited a passion for produce.
Kempson worked under Campbell at the Vineyard at Stockcross before three years with Howard at the Square in London's Mayfair, which he describes as "finishing school". "I knew how to cook, but what I learned there was getting the best from ingredients, flavour and quality of produce," he says.
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