Meet David Britton, Executive Chef at The Cavendish London
David Britton joined The Cavendish London in February 2006, and since then has seen the restaurant go from strength to strength.
In January 2007, David was awarded his first AA 
Rosette for his use of fresh, seasonal and sustainable ingredients, simple uncomplicated dishes, home-made desserts, stocks and sauces. David works hard to source quality ingredients and has a particularly good relationship with his meat and fish suppliers.
David has a kitchen brigade of 13 chefs and enjoys cooking good, honest food. He is also passionate about using produce which is readily available in the UK. David cooks with the seasons and his monthly changing menu encompasses simple, quality ingredients and complementary flavour combinations. All the dishes including the ice-creams are 'home-made' on the premises.
David has had a passion for good food and cooking since an early age, when he would help his father in his Bristol-based butchers shop. When his parents started catering for weddings in the local community, David often spent his weekends creating the starters and desserts. By the age of 15 David had decided to become a chef.
After gaining his City and Guilds qualification, David began his career at the Redwood Lodge Country Club Hotel. He then joined the Marriott Hotel Group and made his way through the ranks, where he achieved Rosettes at Heathrow and as Executive Chef at the Marriott Kensington.
During his time with Marriott, David cooked for many high profile guests as well as being sent out to the G8 summit in 2000 for the British Gala Dinner held in honour of Tony Blair.
David has a passion for cooking less common cuts of meat such as shoulder and shank of lamb and braised belly of pork. He also enjoys making terrines and traditional British Puddings with a contemporary twist. His personal dislike is avocados and he has a phobia about making meringues. He married his South African wife on a beach in Cape Town and enjoys traveling and trying different cuisines around the world. David cooks at home at weekends and enjoys eating and socialising with his family and friends.
David Britton Profile
Name: David Britton
Born: Bristol, UK
Favourite Food: Belly of West Country Pork
Favourite Drink: Red wines from the Paarl and Stellenbosch regions of South Africa
Favourite Country: South Africa
Favourite Day Off: Spending the day with my wife taking a long country walk and then meeting friends for a drink and a meal in a country pub
December Newsletter .
Welcome to my December update. The festive season is here and I hope that you all are getting ready for Christmas. This months menu will hopefully give that festive feeling and get you in the mood for the festivities. For starters we have a great game terrine that is packed full of flavour and some crab cakes with a saffron sauce. For main course, we have our version of the traditional roast turkey dinner and a beef sirloin with braised mushrooms, potatoes and a horseradish sauce. For dessert, we have a mincemeat strudel with cinnamon ice cream and a Rhubarb & sherry trifle. Our recipe for this month will hopefully be a real help to you over Christmas! Fantastic Roast potatoes and great sage & onion stuffing to go with your turkey Oh, and don?t forget to book now for our Christmas fayre lunch and dinner, which is great value at £27.50 for 3 courses. Have a great December Merry Christmas & Happy New Year
Download Dec Recipe