Galvin Brasserie de Luxe
News
Zero waste and modest ingredients will be key post-lockdown, say chefs
19 May 2020 by Jennie Milsom
Menus will need to be developed to get everything they can from produce and make the most of modest ingredients with costs constantly monitored as restaurants reopen, some of the UK's leading chefs have said.
Hotel
Galvin Brasserie de Luxe promotes Andrew Logie to head chef
26 October 2018 by Katherine Price