VIDEO SPOTLIGHT: Chef Max McKenzie – Pop-up restaurant

Maxwell McKenzie is a young, exciting chef who has trained at Michelin-starred restaurants: four years under Marcus Wareing at The Berkeley and now with Fergus Henderson at St John Hotel Soho. This unique combination of classic French and modern British nose-to-tail experience means Maxwell has a fantastic understanding of flavour, an eye for effective presentation and the skills to produce wonderful food.

“I have a real belief in the amazing qualities of British produce, from Scottish oysters to Cumbrian lamb and Cornish fish. The food we produce in the UK is unrivalled, and it’s my job to bring out all the flavour on your plate. My food is detailed, but simple; thoughtful and memorable.”

Maxwell specialises in private dining, pop-up restaurants, tasting menus and bespoke dinner parties, using fresh, seasonal ingredients.

Source: Max McKenzie