Richard Carr and Nigel Platts-Martin founded The Square together with Philip Howard back in 1991 and for two decades the restaurant has been among the top tier dining establishments in central London. Chef Philip Howard is the front man of The Square and also the kind of Grand Chef who is always in the kitchen. More than 20 years in a kitchen on top level is anything but easy, but Philip Howard has managed to do that and with the personality of a true gentleman.

All the top chefs of the world are different and have their own style, but there are also similarities, like the talent for leadership, incredible stubbornness, an extreme attention to detail, the ability to listen to the staff and encourage them to develop and of course a natural talent for finding, inventing and developing the best cuisine in the world. Philip Howard is one of the persons in the world who has all the abilities demanded for becoming one of the world’s top chefs, but is also a genuine gentleman both to his guests and to his staff. Most of the world’s greatest chefs have a rare ability to discover, train and nurse new talents as well and this is something that is a signature of Philip Howard as well. Undoubtedly the best talent discovered by Philip Howard is Chef Brett Graham at The Ledbury not too far from The Square.

The contemporary menu with Philip Howard’s name on it will always have any or all of the chef’s signature dishes based on langoustine, foie gras, lamb or turbot, and cheese cake & soufflé as desserts. A good example is the delicious roast foie gras with carmelised peach and vinegar. Another dish that always should be ordered in at The Square is the signature sauté of Scottish langoustine tails with parmesan gnocchi and an emulsion of potato and truffle that never will disappoint.

The international team at The Square will give you a pleasant dinner experience with a direct cooking style without any fuss and the attention of Philip Howard to make sure you will have a dinner to walk away from with a smile.

Written by Andy