Overall ranking: 24
Restaurateur ranking: 8
Nigel Platts-Martin - Snapshot
Nigel Platts-Martin is the restaurateur behind five of London's most popular restaurants: the Square, which he co-owns with chef Philip Howard and which holds two Michelin stars; the Ledbury, which he co-owns with Howard and chef-patron Brett Graham - also the holder of two stars; and the one-Michelin-starred restaurants Chez Bruce, the Glasshouse in Kew and La Trompette in Chiswick, all three of which he co-owns with chef Bruce Poole.
Nigel Platts-Martin - Career guide
After buying what was a failing brasserie on Wandsworth Common called Harvey's in 1986, with no clear vision of what to do with it, he invited White to take over as head chef. The restaurant opened in January 1987 to rave reviews, winning a Michelin star 12 months later and a second three years after that and, over its six-year existence, establishing an iconic reputation that lasts to this day.
In 1991 he opened a second restaurant, the Square in St James's, alongside Philip Howard, a former chef de partie at Harvey's, which gained its first star in 1994 and a second in 1998. When White parted ways with Harvey's in 1993, Platts-Martin invited Bruce Poole, who had worked under Howard at the Square, to reinvigorate it, and the pair opened Chez Bruce, which currently holds one Michelin star and remains one of London's most popular neighbourhood restaurants.
Platts-Martin and Poole went on to open the Glasshouse in Kew in 1999 with former Chez Bruce chef Anthony Boyd behind the stove, which currently holds one Michelin star, and La Trompette in Chiswick in 2001, which also has a star. In 2005 he opened the Ledbury in Notting Hill with Howard and former Square chef Brett Graham. It won its first Michelin star in 2006 and its second in 2010.
Nigel Platts-Martin - What we think
Some diners might not even know his name, but the media-shy Platts-Martin has - over the past 23 years - opened some of the capital's most successful restaurants. His business acumen, policy of promoting from within and empowering his chefs and his refusal to overstretch his empire has nurtured stability and growth in his restaurants. At the height of the pre-recession era, in 2006, they were serving 190,000 customers a year and achieving annual sales of £13.2m.
It wasn't all plain sailing. At first, sites like Harvey's and the Square struggled to make money, due to the owners' collective lack of experience. Platts-Martin, however, was willing to roll up his sleeves and learn, even working the reception desk at the Square for a year to properly establish where the restaurant's business came from.
While some restaurant empires have faded over time, Platts-Martin's continues to be as popular with customers as with critics. His five sites currently hold six Michelin stars between them, and regularly feature in the top 10 in diner-voted guides such as Harden's London Restaurants. The restaurants have proved so financially successful that Platts-Martin has funded the opening of new venues through cash-flow, not bank borrowings.
Howard sums him up best: "Nigel is a relentless perfectionist who is able to maintain a clear vision of what we are trying to achieve and how and with whom we should achieve it."
Platts-Martin's achievements won him an award for Outstanding Contribution to the Industry in the Carlton Restaurant Awards 2000 followed by the Independent Restaurateur of the Year Catey in 2004.
Nigel Platts-Martin - Further information