A think tank of cutting-edge industry experts at the forefront of what’s hot in food, drink, nutrition and sustainability, who gather together to predict and share trends, re-imagine workplace dining and help create healthier and more productive teams. 

Each month we feature recipes from our Gathered Table chefs in our restaurants.  The Gathered Table chefs hold regular training sessions with our teams and participate in exciting guest appearances within our venues.


One of the most influential women in food, Ixta cut her teeth at Yotam Ottolenghi’s NOPI restaurant. She has worked at Ottolenghi’s Test Kitchen for four years, contributing to his columns in The Guardian and The New York Times and co-writing her first book, Ottolenghi Flavour.


The Godfather of Spanish cooking in the UK, José believes that tapas is for everyone, including home cooks – it’s all in the prep and keeping it simple. This mantra, along with his charm and passion for Spanish food, has made him a regular on many favourite foodie programmes, including Saturday Kitchen, Sunday Brunch and James Martin’s Saturday Morning, to name just a few.


Ollie is one of the most exciting fine dining chefs of the moment. He has worked in some of the best restaurants in the world and published the award-winning ‘Dabbous: The Cookbook’. He earnt his first Michelin star at Dabbous, which he held for an incredible ten years. When he moved to HIDE on Piccadilly, his talent and reputation were confirmed with a Michelin star just six months after opening.


Chef-founder of the Kricket Indian restaurants in Soho, London, Will focuses on creating Indian dishes that use seasonal ingredients. Having worked in Bombay, his menu is more a homage to Indian cuisine than a direct translation. He was labelled a ‘chef to watch’ in 2016, and his refined versions of Indian classics are adored by diners and chefs alike.


Dublin-born Robin has worked under revered chefs, such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – The Dairy, Sorella, Counter Culture and Darby’s – are relaxed, innovative and very exciting.


One of Ireland’s most prominent chefs, JP is a passionate advocate of wild, seasonal and sustainable ingredients. He is committed to promoting the food of Galway and producing world-class, contemporary Irish cuisine. He does this through his Michelin-starred restaurant, Aniar, and his annual Food On The Edge symposium, which attracts top chefs from around the globe.