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The Royal Horseguards appoints new Executive Chef, Graham Chatham

Asparagus, hens egg with trufflr dressing and parmesan at RHG
The Royal Horseguards has announced the appointment of their new Executive Chef, Graham Chatham.  
Graham comes to The Royal Horseguards from The Langham Hotel with 26 years’ experience in leading hotels and fine dining institutions, and will be overseeing the culinary operations at The Royal Horseguards’ restaurant One Twenty One Two. An impressive selection of wines and flawless service has awarded the restaurant two AA Rosettes and Graham has created a new menu, launching in June.

Highlights of the new menu include Seared Scallops, Chorizo and Pickled Apple and Pot Roast Corn-fed Chicken breast, Asparagus & Morel cream.  

Graham is known for championing seasonal ingredients and cooks them with the upmost respect. As a classically trained chef he remains true to the traditions instilled in him by his mentors and is always looking for ways to update traditional dishes.   

Graham said: “Suppliers are key to our success and the relationships we form with them to bring the very best ingredients to the table. Good husbandry, ethical animal welfare and provenance is what I insist upon.”  

Beginning his career at Le Meridien Piccadilly, Graham has worked his way around some of the best restaurants in London including the famous Rules Restaurant in Covent Garden, with two years cooking in Denmark.  

Graham is a member of The Royal Academy of Culinary Arts and is extremely passionate about training young chefs, having always supported the Academy in the apprenticeship scheme. He is also involved with Chefs Adopt A School, a programme run by the academy that aims to tackle specific health inequalities and also the lack of knowledge about food and healthy eating.   

Ian Fletcher, General Manager of The Royal Horseguards said: “We are so excited to have Graham Chatham on board as our new Executive Chef. He has incredible experience in creating exciting and inventive dishes and we can’t wait to see what he has in store for the hotel.”

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