Stuart Gillies
speaker
893 appearances
1 recordings
1 series
first heard Mar 2026
last heard 2 Mar
Stuart Gillies’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Mar 2026 with 1.
Appearances
I'd seen a lot of danger.
And I was at a point where I decided I needed to get my career on track.
So I went to work at a place called Gravetime Manor down in Sussex.
Spent 18 months there, split shifts, back into the routine of being a chef, working all day.
So I met Marcus Waring.
He was there as a young cook.
And from Gravetime Manor, I then went to Le Caprice.
Which back in early 90s wasn't really known at all, actually.
It was only known to the elite of society and the billionaires of the world all knew Le Caprice because they all went there.
Chris and Jeremy had this incredible place they'd built at the bottom of Arlington Street and it was full all day with every...
Every A-lister in the world would go to Le Caprice when they came to London.
So Le Caprice was two and a half years, which was phenomenal for me.
Just working with Mark Hicks, Tim Hughes, and a whole team that were there.
A really famous team.
It was a bunch of phenomenal cooks who were just cooking all the time.
Super fresh produce, as well as the staples of Le Caprice menu, which were the Caesar salad, the fish cake.
the bang bang chicken there was all these staples that all the regulars loved from peter stringfellow to princess diana to um leslie waddington that that these were there so you sort of knew what they had ordered when they came so they knew yeah they looked after him it was their place it was incredibly consistent and that was their place and then you had all the others who came because it was look a priest so the menu changed regularly it was incredible uh artisan and british produce that we were using all the time
uh rotating so i spent two and a half years there was a sous chef which was a fantastic um entry i think into that style of food which was all ingredient-led um very much regular changing adapt things all the time rather than the serious level of michelin where you don't do that michelin is get perfection and just repeat repeat repeat repeat so the caprice was much more risky much more off the cuff but phenomenal food
And from there, I was at the level of sous chef and thought, well, head chef is obviously next.
I'm in a serious zone.
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