Simon Levy, a highly skilled chef who takes the freshest local ingredients and prepares them with elegance and simplicity, has a straightforward ethos: fun dining, not fine dining!
Growing up in London, Simon helped out on his father’s fruit and veg stall at New Covent Garden Market, experience that sparked his life-long interest in fresh produce. This led him to culinary school at Westminster College, and then to his first forays into London’s food scene.
Before moving to Christchurch and joining Jonny Schwass at the Harlequin Public House, Simon worked in London at Claridges and The Ivy, and was senior sous chef at Pierre Koffman’s The Berkeley Hotel. He moved on become head chef at Gordon Ramsay’s The Warrington.