Essex-born Alex Webb came to prominence when he won MasterChef: The Professionals back in 2020. Beforehand he trained and developed his skills at top London restaurants, including Hélène Darroze at The Connaught, Dinner by Heston, Roux at Parliament Square and The Frog in Hoxton with Adam Handling.
In May 2022, Alex began a pop-up residency at InterContinental London Park Lane’s Number One Park Lane terrace, which has since been made permanent as Alex Webb on Park Lane. Here, diners can expect to be taken on a gastronomic journey with an inventive and surprising menu characterised by clever and creative flavour combinations. Dishes are inspired by nostalgic flavours from Alex’s childhood and his travels, while championing seasonal British produce for sea, land, and tree.
We sat down with the talented chef to find out a little more.
Can you tell us a little bit about yourself, including your where you are today, professionally, and what got you here?
Since winning MasterChef: The Professionals in 2020, I have continued to grow my culinary career, starting with a pop-up residency at the InterContinental Park Lane, which has since become permanent with the launch of my very first restaurant, called Alex Webb on Park Lane. Offering a range of menus, including a seven-course tasting experience, the restaurant allows me to showcase what I do best – seasonal menus which showcases British produce, with international and nostalgic twists inspired by my travels and childhood.
It has been a lot of hard work and long hours to get here, but I have also had the incredible opportunity over the years to work alongside some great chefs, who passed on their knowledge and experience which has shaped me into the chef I am today.
What or who inspired you to become a chef?
My family. I remember my mum and dad hosting dinner parties which first spiked my interest in food, along with being in the kitchen with my grandparents, where we used to make homemade jam.
Who has been your biggest influence to get you to where you are today?
My biggest influence would be Steve Groves. Working in the kitchen with him really taught me a lot of what I know today and how to run a kitchen.
What’s your signature dish?
My lobster toast.
What are the most important considerations when crafting your menu?
Definitely considering the seasons is hugely important when planning a menu to make sure that the ingredients are at their optimum taste and also available to order in large quantities for a service. Also, I try to make sure I am mindful of where my produce is sourced from.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
I can definitely tell the difference between British, local produce to non-local produce from the smell and freshness alone.
Do your personal preferences influence the menu at all?
Yes absolutely, the menu is all about me and making it British and fun. Many of my dishes are inspired by my travels around the world and my experiences growing up – I like to play with nostalgic flavours in the dishes on my menus.
How would you describe your cooking style?
French/British with a twist.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Yes, summer! I can’t wait for all of the seasonal ingredients to come out and to visit local markets to get inspiration for what I can add to the menu.
What is your favourite ingredient to create with?
Mushrooms.
What would you be doing if you weren’t a chef?
I’m quite green-fingered so probably would have been a gardener.
What is your favourite dish to cook at home?
I like to cook easy at home, such as one-pot wonders and big sharing salads.
When are you happiest?
Cooking and spending time with my fiancé Danny.
What is your favourite piece of kitchen equipment?
I love the Kitchen Aid.
When you’re not in the kitchen where can you be found?
Travelling and visiting new restaurants for ideas.
What’s your favourite takeaway or comfort food?
Takeaway wise, it’s definitely Chinese – I love a wonton soup.
Where is your favourite place to dine?
Well, apart from Alex Webb on Park Lane (obvs), I do love a restaurant called Llewellyn’s in Herne Hill.
What do you think is the most over-hyped food trend?
Maybe mochi but they are good!
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
I love visiting markets and seeing what’s there to start with. Then once I’ve selected my ingredients, it’s into the kitchen to see what I can create, followed by tastings with my team of chefs.
How would you describe the food you create at Alex Webb on Park Lane to someone who’s never experienced your kind of food?
Fun and delicious. Expect a surprise or two!
What’s your favourite flavour combination?
Not everyone will agree but I actually love having half coke, half Fanta in Five Guys!
What is the USP of your restaurant?
Service is at the heart of the venue and I love to pop-out of the kitchen to greet my guests during service and chatting to them.
What do your future plans entail?
Having my own restaurant is a big step in itself, so taking it one step at a time.
Factbox
Located in: InterContinental London Park Lane, an IHG Hotel
Address: 1 Hamilton Pl, Park Ln, London W1J 7QY
Phone: 020 7409 3131
Website: parklane.intercontinental.com/alex-webb-on-park-lane/
