Andrew Keen, Executive Chef has a surprisingly wondrous old spirit for such a contemporary young man. Often self-described as “old school” or “traditional”, Andrew finds delight in pioneering the future of modern cuisine by choosing to honour its past, and not just its past, but its architects as well. In a world littered with celebrity chefs of every disposable variety, Auguste Escoffier and Antonin Careme are not soon to become household names. They each represent a different time and place, and to be quite honest… a different craft. As the fathers of classic French cuisine they believed in an ethos of preparation and presentation that was in absolute contrast to the modern lexicon.