Exploring Restaurant 1890 by Gordon Ramsay at The Savoy with Chef James Sharp

James Sharp presently leads one of London’s most esteemed restaurants, Restaurant 1890 by Gordon Ramsay at The Savoy.

Chef James Sharp

The Michelin-starred dining establishment draws inspiration from the culinary heritage of Georges Auguste Escoffier, the 'king of chefs and chef of kings,' who became associated with the hotel in 1890. Sharp commenced his tenure in January 2022 and is tasked for managing the kitchen and devising the modest restaurant's tasting menu for a mere 24 patrons.

Who or what prompted your passion for the culinary arts?

My passion for cooking originated during my undergraduate years, when I was required to prepare meals independently for the first time. At home, my mother had consistently prepared the majority of our meals, however it was only with gaining independence that I truly uncovered the pleasure of cooking. Upon my graduation, I was preparing fresh pasta and bread daily. What began as a hobby swiftly evolved into a profound passion; hence, upon completing my degree, I resolved to pursue it professionally and secured my inaugural kitchen position with a local catering firm in Leeds, specializing in the preparation of bread rolls and scones. That is where it all begun.

What is the strain involved in preparing a meal for 24 people at Restaurant 1890?

Pressure is inherent in our industry, irrespective of the guest count. At Restaurant 1890, the challenge lies in upholding the esteemed standards we have established, which characterize the experience. I have consistently maintained that pressure is a luxury, preferable to its absence. It serves as a reminder of the obligations we bear and the standards we endeavor to maintain, especially under challenging circumstances.

What is the significance of the changing seasons for your restaurant?

The seasons are fundamentally integral to our operations at Restaurant 1890. They ensure the menu remains innovative, vibrant, and ever evolving. A significant pleasure of being a cook is anticipating the arrival of preferred foods and potentially uncovering new ones in the process. Following the harshness of winter, we eagerly anticipate the initial green shoots of spring, and following the liveliness of summer, we embrace the rich, soothing flavors of autumn. Each season presents unique opportunities for celebration.

What is your forthcoming culinary aspiration?

My forthcoming culinary objective is to further advance both the restaurant and the exceptional team we have cultivated over the previous three years. I really feel our potential remains significantly untapped; we have made considerable progress, yet there is still much more we can accomplish. I am intensely focused on the intricate details and subtleties that enhance each service, and I am dedicated to advancing Restaurant 1890 for both our loyal returning patrons and new diners. While we aspire for recognition, it is the pursuit of refinement and greatness that genuinely motivates me.

In what ways do you envision contributing to the development of future chefs?

By demonstrating presence and generosity in sharing knowledge. I have been privileged to learn from esteemed individuals, and it is my duty to impart that knowledge. We cultivate an environment that enables emerging chefs to develop with intention and framework, fostering not only the acquisition of techniques but also a comprehension of the rationale behind each decision. Currently, I am concentrating on establishing my own brigade; however, as my career progresses, I aspire to extend that impact more broadly within the business, should the possibility present itself. I desire for young chefs to depart not just proficient but also motivated and self-assured to take on leadership roles.