I fell in love with food during the British food revolution of the 1990s. Armed with Nico Ladenis and Marco Pierre White cookbooks, I began attempting to recreate the amazing restaurant experiences I was enjoying at the time. This passion for food has developed into a near obsession over the years, which has led me to hosting numerous supper clubs and dreaming of opening 'that restaurant'. Cooking the food I love for people to enjoy is what it's all about.
What makes this my best venture yet is the quality of the team I have recruited. My sous-chefs Charlie Crote, Adam McKinnon-Brahams and Sam King are talented young chefs, having worked together at the Ritz for a number of years. They add some refinement to the presentation as well as consistency and quality in the execution of the dishes. Heading up the front of house is Hannah Pickett who also comes from the Ritz (she was PA to the executive chef John Williams MBE). She keeps everything going, ensuring that service runs smoothly and the diners are happy.
We don't mess around at the Broadway Supper Club. We put great seasonal food on the table with fabulous wines chosen to match and let you enjoy the evening as you want to. Isn't that what dining out is all about?
Chef Peter Thompson
Follow me on Instagram @pete_thomp