Caprice Holdings' 34 restaurant names Harvey Ayliffe as head chef
The London-born son of greengrocers, Ayliffe is known for his dedication to local ingredients, and although the restaurant will continue its emphasis on meat, game and seafood, Ayliffe's tweaked menu will add in more British, European, Easter and South American influences.
The chef started his professional career at the Savile Club in London's Brook Street in the early nineties, before joining Caprice Holdings to work at Le Caprice restaurant with Mark Hix. He then helped open J. Sheekey, before taking on the role of sous chef at the Ivy.
He was then executive chef at the Soho House Group, before becoming head chef at members' club Alfred's, and head chef at London restaurant institution Rules.
He also helped launch Dirty Burger, in London's Highgate, with Nick Jones, helping with tastings and recipe development prior to opening.
Ayliffe's culinary influences began thanks to his parents' jobs at the Covent Garden fruit and veg market, his sister's taverna in Corfu - where he worked each summer â€' and his time spent at catering college. He is now married, with three children.
Part of Caprice Holdings, the restaurant 34 opened in November 2011 and is known for its focus on Scottish dry-aged, Wagyu and US corn-fed beef, seasonal game, fish and shellfish. It also offers an extensive list of cocktails, and is part of the Caprice Holdings art tours, which showcase the many works hanging around the group's collection of restaurants.
Caterer and Hotelkeeper 100: Richard Caring, Caprice Holdings, Soho House Group >>
