I’m Will, a chef from Cardiff based in South London. I absolutely love to cook and share food with people and have been lucky to have cooked in some incredible kitchens over the last fourteen years. Working at The Ritz for five years I learned a love of classical techniques before I became head chef of The Dairy in 2019, of Bermondsey Larder in 2020, of Oxeye in 2022 and of Hello JoJo in 2024.

While my food leans on the techniques and flourishes of my classical training I draw much of my influence from my love of historical cooking. One of my greatest pleasures is researching and cooking ancient Roman and Greek recipes; exploring and interpreting dishes and flavour profiles from the past and bringing them to life in a contemporary setting. My larder is full of flavours and seasonings from history such as garum, grape-must syrups, spiced honey and myrtle. I love complex butchery, fermenting, pickling, preserving, foraging and cooking over an open flame.

Along the way I’ve consulted on and assisted restaurant openings including Fork, Wildflowers, Hotel Pinard, Zebra Riding Club, Crooked Well and The Waterman’s Arms. I’ve had a lot of fun hosting pop ups at The South London Gallery, The Crooked Well and The Camberwell Arms and enjoyed a fantastic residency at Naughty Piglets. In my time away from restaurants I’ve built kitchens, cooked huge festive feasts and spent time in Italy and Spain on culinary research trips.

I’m deeply committed to ethical food practices, using only seasonal, responsibly-sourced ingredients from trusted suppliers. My goal is to create memorable dining experiences that connect people through the craft of food. I look forward to sharing my love of cooking with you soon!