Meet the Chef: A Conversation with James Hartley
We sat down with our head chef to talk about his culinary philosophy, his favourite ingredients, and what inspires the menus at The Dining Room.
James Hartley has been head chef at Beresford House for six years, steering The Dining Room to widespread critical acclaim. We caught up with him between services to hear about his approach to cooking.
"For me, it always starts with the ingredient," he says. "If the produce is right — truly seasonal, sourced from people who care — the cooking almost takes care of itself."
James sources from a tight-knit group of suppliers: a smallholding in Kent for heritage vegetables, a day-boat fisherman out of Folkestone, and a local dairy for the cheeses. "I know their names, I visit when I can. That relationship ends up on the plate."
When asked about his favourite dish on the current menu, he doesn't hesitate: "The scallops. Every time."
Test
test.
