For the diner to any degree familiar with London’s top restaurants, a glance at Head Chef Mathew Salt’s CV will be introduction enough. From Farnborough’s acclaimed Chapter 1 Restaurant to Knightsbridge’s Cadogan Hotel to celebrity-favorite L’Escargot, he has worked with many styles of cuisine at the very highest level. From Michel Roux, Jr. at Le Gavroche, London’s first restaurant to gain 3 Michelin Stars (the industry’s ultimate accolade) and to this day renowned as a bastion of classical French cuisine in the UK, Mathew learned the finer points of traditional haute cuisine. Moving to Marco Pierre White’s L’Escargot he gained indispensable experience of a more modern and adventurous style, still at the Michelin level. At The Gatsby he has forged his own style from these elements, combining the sumptuous luxury of traditional French fine-dining with the more surprising pleasures offered by recent culinary innovations. Dishes are designed to help familiar flavours find new forms without being fussy or ostentatious. They change frequently to allow Mathew to source the most freshly seasonal produce, resulting in a menu that will at once provide consistently wonderful flavours, constant variety and a changing reflection of the subtle variations of Britain’s vibrant agricultural landscape.