Book Club with Chris & Jeff GalvinCall to Book: 01245 408 820
Chris & Jeff Galvin are true Essex boys, growing up in Brentwood.
Jeff Galvin began as a pot-washer for celebrity chef Anthony Worrall Thompson. After catering college, Jeff began his career at the Savoy Hotel in London, working as a commis chef under the direction of Anton Edelman, before taking the role of junior sous chef at David Levin's Michelin-starred Capital Hotel beneath chef Philip Britten. After this he became sous chef at Chez Nico by Nico Ladenis, Park Lane. Jeff worked with his brother Chris Galvin for the opening of the restaurant Orrery in Marylebone in 1997 before being appointed as head chef at The Greenhouse restaurant in Mayfair. He went on to become head chef at Marco Pierre White's restaurant Oak Room and then in 2000 Jeff became executive chef at L'Escargot.
Chris was inspired by the cooking of his grandmother, he too started as pot washer for Antony Worrall Thompson, before taking up a position as a commis chef at the Ritz hotel in London under the direction of Michael Quinn. Chris was scouted by chef Paul Gayler to join Inigo Jones. Gayler also subsequently recruited Galvin to join the kitchen team at the Lanesborough hotel where he was appointed as Executive Sous Chef. Chris teamed up again with Worrall Thompson in New York City as Head Chef at Ménage à Trois before returning to the UK in 1997 to join Conran Restaurants where he worked with Terence Conran for 10 years; opening restaurants Mezzo, Bluebird and as co-founder of Almeida. The launch of Orrery where he worked for many years, saw him achieve his first Michelin star in 2000. In 2003 Galvin was appointed by Jeremy King and Chris Corbin to open the Wolseley restaurant.
In 2005 Jeff teamed up with his brother Chris to launch their first venture together - Galvin Bistrot de Luxe. Swiftly followed in 2006 by Galvin at Windows on the 28th floor of the London Hilton on Park Lane, which gained a Michelin star in 2010. In November 2009 the Galvin brothers opened the Michelin star La Chapelle in the City of London. Galvin Green Man, Chelmsford, opened in 2016 and openings in Dubai followed in 2017.
Tickets cost £50 including two-course lunch cooked from the book by Jeff & Chris of Lasagne of Dorset Crab, beurre Nantaise & pea shoots followed by Supreme of guinea fowl with broad beans, fresh morels and herb gnocchi and a personalised copy of their book (£25 rrp)
Our event is fully booked.