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A Taste of Britton
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
August News Letter
Welcome to my August newsletter update...
On the food front, this time of year is truly fantastic for fresh, good quality, locally produced British ingredients! Our August menus certainly reflect upon this with a real Summer vibe, we have a great trio of sea trout, a tender char grilled rib eye steak from Devon and of course not forgetting my free range chicken liver terrine served with red grape chutney also from Devon! On the dessert front the strawberry and honeycomb fool is an absolute must try!
Amongst other things, last month involved part two of my series of podcasts for the 'Three's a Crowd' website, set up by Tara Palmer-Tomkinson being featured online. I hope you'll be able to watch me cooking some of our new dishes, sneak a peek behind the scenes and gain some handy cooking tips, click here to watch now!
I do hope that you really enjoy my August Menus and that some of you are even tempted to give this month's recipe a go at home! I decided on a mouth-watering dish of homemade pasta ribbons served with roast peppers, aubergines, courgettes and plum tomato sauce. A really fresh and healthy dish, great for lunchtimes in the Summer and not as difficult to make as you might think. Give it a try, you will not be disappointed!
Remember to keep an eye out for any special offers we have in the restaurant! Wishing you an astounding August...