One Great George Street will be raising a glass or two of champagne this month to mark the tenth anniversary of Executive Chef David Wilkinson.
During his ten years at One Great George Street the food and catering offering has changed substantially to one where special bespoke menus are produced by David’s team of on site chefs.
Previously of both Claridge's and The Savoy, David Wilkinson is celebrating a decade of creating fabulous food at One Great George Street, the magnificent, Grade II listed, prestigious Westminster venue. Without question, food is an integral part of the exceptional service provided at this venue. Throughout his ten years at One Great George Street, David Wilkinson has devised delicious menus of British and European dishes, created from the finest seasonal ingredients, sourced from local and environmentally conscientious suppliers.
In a decade at One Great George Street, Chef has catered for many memorable occasions, with as many as over 2000 guests in one day! The most memorable event for David however, was a dinner for 100 people in 2002 which was attended by HRH Prince Philip.
As Executive Chef at One Great George Street, David always delivers an excellent level of care and attention to detail when catering for any event, be it a buffet lunch, champagne reception, private fine dining experience or gala dinner. His specialist suppliers provide the freshest produce and finest ingredients on a daily basis, and David uses his experience and creativity to devise each menu. Indeed, he regards the most complicated dish he has made during his time at One Great George Street as the Persian rice created for a wedding. This dish blended a host of exotic flavours such as saffron and a citrus confit, and ran to four tastings with the family to perfect.
His hopes for the future? With the Olympics coming to London in 2012, David would love to cater a post games, black tie banquet for the British athletes, but in the meantime, he will continue to devise and deliver delicious dishes to an ever more discerning dinner.
As David says, “The interest in food that organisers and diners now have, has increased dramatically in the last decade. People have a far better knowledge, understanding and expectation when eating out. As well as the trends in organic and free range food, people are well educated in regards to sourcing food responsibly and healthy eating.”
And there is no-one happier to rise to the challenge of delivering menus that fully meet the expectations of a more demanding diner. So here’s to Executive Chef, David Wilkinson and the next ten years of gorgeous food at One Great George Street.