Elliott Grover is executive chef at 45 Park Lane, overseeing the culinary direction for the hotel including Wolfgang Puck’s famed Mayfair restaurant CUT at 45 Park Lane.
Having established his career working under Mark Hix and Tim Hughes, Elliott gained experience through a series of roles within Caprice Holdings; starting at Le Caprice aged 16 before moving on to Scott’s in Mayfair, where he developed to sous chef, before becoming head chef at Hix Soho. In 2018, Elliott was appointed head chef of The Ned, overseeing the culinary concept across many restaurants including Millie’s Lounge and Lutyens Grill. Most recently, Elliott took the role of executive chef at Duck and Waffle, overseeing the day to day running of the restaurant.
Having a strong knowledge of seasonal produce, Elliott will further develop CUT’s menu to celebrate locally sourced ingredients with an emphasis on supplier relationships. Known for the best steak in London, CUT will further enhance the hotel’s commitment to quality produce under Elliott’s guidance.
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?
I have always loved to cook and was surrounded by all the best types of seafood in Cornwall. When I was 16 I applied for Le Caprice and was given the opportunity to learn a lot during my time there. I think the team have always been a key factor in why I am so passionate in the kitchen, I want to create a positive and enjoyable environment.
My time at Scott’s in Mayfair then Duck and Waffle really helped develop me as a leader and learn more about the importance of a happy team, which is number one for me. At 45 Park Lane, with my general manager Lee Kelly, we are taking the culinary offering at the hotel to new heights which is exciting.
What or who inspired you to become a chef?
I think growing up beside the sea in Cornwall and all of the fresh produce/seafood has definitely influenced and inspired my cooking. Mark Hix and the team at Le Caprice as well as Lee Bull from Sushi Samba, formerly Scott’s, have also largely influenced my cooking.
Who has been your biggest influence to get you to where you are today?
Lee Bull. He taught me how to create an amazing product whilst also ensuring it is also profitable which has helped with running a business effectively. I think it is also important to make sure that you are creating something amazing for both the guest and your staff.
What’s your signature dish?
My signature go-to dish would always be simply cooked, fresh seafood. Grilled scallops with chilli and garlic. I like to let the produce do the talking.
What are the most important considerations when crafting your menu?
The most important aspect for me is quality of the produce I’m using. I always try to think of the wow factor when the dish hits the table and think about the reaction. Smell, taste and presentation all play important roles when crafting a new dish.
Do your personal preferences influence the menu at all?
I would say my personal preferences definitely do influence the menu but I would always sacrifice my personal preference if it’s for the good of the guest and dish.
How would you describe your cooking style?
Very simple, produce focussed.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Christmas-time, I love Christmas personally but from a culinary perspective, the spring time is really exciting. The return of baby beetroot, peas for example means that you have the opportunity to introduce some really creative and seasonal dishes.
What is your favourite ingredient to create with?
I think it would have to be the humble potato. It is such a diverse and incredible ingredient that can be used to create a classic and simple dish which can either be kept paired back or it can be elevated. We have a lot of options for diners on our menu.
What would you be doing if you weren’t a chef?
Definitely something in the sports world. I love football so if I wasn’t a chef I would either be playing or coaching. I am an avid Chelsea Football Club supporter.
What is your favourite dish to cook at home?
I love cooking a Sunday roast, particularly a roast beef. I like cooking for family and friends and having everyone come over for a meal.
When are you happiest?
Around my team at work. Coming in in the morning, looking at the day’s produce and the staff at 45 Park Lane. We have a great work culture which is something we are really proud of.
What is your favourite piece of kitchen equipment?
The Japanese Robata Grill which The Clayoven Company built bespoke for us. It is one of my favourite toys in the kitchen and helps us to create the best steaks in London.
When you’re not in the kitchen where can you be found?
In a restaurant or a bar, trying to see the new trends around London and catching up with my industry friends.
What’s your favourite takeaway or comfort food?
My favourite is a ramen place in tooting market, Koi Ramen.
Where is your favourite place to dine?
Bentleys in Mayfair. Lee Kelly, the general manager at CUT, and I do our quarterly catch up there and they do the most amazing shellfish cocktail which I look forward to every time we go.
What do you think is the most over-hyped food trend?
I try to avoid food trends and stick to simple cooking.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
The flavour is always a lot better when you use local produce. It is also nice to know it is the more sustainable option.
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 always use Mark Hix’s seasonal cook book when I am creating new recipes. I use that as a bible as a starting point and then after a lot of tastings and further developments it will be added to the menu.
How would you describe the food you create at CUT at 45 Park Lane to someone who’s never experienced your kind of food?
Delicious whole food cooked simply. The best steak in London.
What’s your favourite flavour combination?
Grilled shellfish with garlic and chili butter.
What is the USP of your restaurant?
You have to come and try it to find out! I would say that we definitely have some of the best steaks you will ever taste. This is a combination of our bespoke robata and also our special steak seasoning.
What do your future plans entail?
I am excited to be cooking at the 2024 Governors Ball in March and also we have a Spago pop up at the end of next month. There are some exciting chef collaborations in the works – more soon!
Factbox
Located in: 45 Park Lane
Address: 45 Park Ln, London W1K 1PN
Phone: 020 7493 4545
Website: dorchestercollection.com/london/45-park-lane/dining/cut-at-45-park-lane
