London Lantern

Putting the Spotlight on London

Top London Chefs and Restaurateurs - Guy Bossom

21/07/2004, By Emma Green

Reader Rating: 2.9 from 19826 votes

Guy Bossom is Head Chef at The People’s Palace restaurant and bar - Now closed temporarily because of the refurbishment of the Royal Festival Hall - and has been since March 2000; the restaurant is situated within the Royal Festival Hall. Its floor to ceiling windows offering, panoramic views across the capital, are perfectly complimented by Guy’s modern British menu.

Guy began his career at the age of 13 working in the kitchens of a hotel as a summer job. He never looked back. Previous positions have included a ‘stage’ with Bernard Robin at the two-Michelin starred Bracieux in the Loire Valley, France inspiring a move to L’Ortolan in Berkshire; throughout the nineties, working in a number of top hotels and restaurants including the Hintlesham Hall Hotel in Suffolk, Nico at Ninety in Park Lane and as Head Chef of The Swan in Bibury.

Finally, Guy spent five years at Conran Restaurants as senior sous chef at Coq D’Argent in the City, Quaglino’s in St. James and as Head Chef at Mezzo in Soho, as well as overseeing the opening of the Alcazar restaurant in Paris, before joining the 240 cover People’s Palace.

Inspired by the hearty, rustic dishes he grew up with but also fuelled by a passion for sourcing the best raw, seasonal ingredients, Guy’s approach to cooking is simplistic but with a modern twist.

‘In London, every ingredient imaginable is readily accessible to us and although it is tempting to experiment and fall into the ‘fusion food’ category, the reality is that for the diner, the end result is more often ‘confusion food.’

He believes that his dishes should be accessible to everyone, that the ingredients should be allowed to speak for themselves and above all that the dish should exceed all expectations. In the restaurant, Guy deliberately keeps his menu descriptions short and lets the food do the talking.

Examples on the current People’s Palace menus include starters such as:

Smoked eel, treacle cured bacon, pea purée, fried egg
Grilled mackerel, celeriac and mange tout remoulade
Asparagus, baby gem and smoked duck salad, pecorino cream


Main courses of:

Cider braised pork belly, apple, celery, summer truffle mash
Pan-fried scallops, pad thai, chilli oil
Roast bass fillet, courgette, chicory, orange & caper sauce

Guy’s Banana and Pecan pudding with clotted cream and toffee sauce has become positively renowned by regular customers at the restaurant who caused uproar when it was temporarily taken off the menu. Happily they also appreciate the more unusual choices of Vanilla, strawberry and balsamic tart; or Iced star anise parfait with blackberries too.

Whether at home with his wife and 1 and ½ children (his baby is due October 2004) or at work, Guy sources ingredients for the restaurant constantly. He heads up a brigade of 30 who regularly cook for over 400 diners a day, seven days a week and he is showing no signs of slowing down yet!

Emma Green

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