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Grady Atkins, Head Chef
Grady Atkins started his working life at the 5* Hyde Park Hotel as an apprentice Chef. There he worked for 3 intense years under the watchful eyes of Jean Michel Bonin & Jerome Dutois who mentored him.
'I still feel their presence everyday', says Grady.
Grady then spent the next 16 years travelling the globe developing his skills as a chef in such places as the Ritz Carlton in Boston, the Gangivecchio in Scilly, the 3 Michelin star Le Meurice in Paris and finally at the Peninsula in Beverly Hills, Los Angeles. And it was at the Peninsula that truly developed his own style of cooking and started becoming the chef he wanted to be.
Then in 2006 Grady moved back to the UK eventually ending up in Le Gallois in June 2008 where over the next 3 years he obtained 3 AA rosettes as well as acclaim from the Good Food Guide and the Michelin guide.
Grady's style of cuisine while French in 'technique' is greatly influenced from his travels and experiences especially from California where the abundance of seasonal produce and ingredients were vast.
Our Food
At the Park House Grady uses seasonal produce to drive the composition of the menus.
The basic cooking techniques are classical French, but we embrace modern equipment to enhance textures and flavours.
Our food is not 'cutting edge', but is influenced by California where raw food and Vegan foods are very popular.
These ideals creep into our menus through a strong emphasis on Organic vegetables, and the use of sprouted foods and de-hydration to intensify flavour.
Finding a balance between style and substance is always a challenge. We do have a strong belief in elegant presentations, but don’t allow that belief to supersede taste.
The use of wild foods such as game and fish is exciting during the seasons, but wild herbs and sea vegetables have become a permanent fixture in our kitchen. These items are not generally listed on menus as availability changes quickly, but they’ll be in there, used as seasonings for fish or marinades for fruits, and in ideas for new stocks and sauces.
