Ed’s approach to cooking is rooted in simplicity, seasonality, and a deep respect for ingredients.

His style brings together two defining influences: the produce-led, honest cooking he developed early in his career at Rick Stein’s, and the precision and creativity refined over more than a decade at The Fat Duck.

The result is food that feels both elevated and approachable; refined without being overworked, and always grounded in flavour. His menus reflect a strong sense of place, a respect for British tradition, and a technical foundation that allows creativity to shine without compromise.

Beyond the plate, Ed takes a holistic approach to hospitality. He focuses on the full guest experience, from atmosphere and service flow to thoughtful drink pairings.

His current projects continue to shape and expand his perspective. In Botswana, he is beginning to work closely with local ingredients and traditions to create refined yet accessible dishes. In Barbados, he draws on Caribbean influence to add depth, vibrancy, and versatility to his cooking.