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Reviews & Awards

Jeff Galvin has been awarded the prestigious Master of Culinary Arts
We are delighted to announce that Jeff Galvin has been awarded the prestigious Master of Culinary Arts. Held every four years, the awards are run by the Royal Academy of Culinary Arts and celebrate the excellent craftsmanship in culinary skill, pastry and food and wine service.

The MCA is widely acknowledged as the toughest award in the hospitality industry; it is an intensive test of skills covering all aspects of each discipline. The judges may award the title to all or none of the candidates depending on the pass mark - and all judging is based on individual merit and ability.

"I am extremely honoured to have been awarded the MCA; it's truly an achievement of a lifetime. To me the MCA stands for passion for culinary arts mixed with genuine hard work and dedication. I am looking forward to joining the other 15 chefs that have been awarded this accolade since 1987, to judge and nurture future talent at the next MCA's” Read more

Acclaim for Galvin La Chapelle


Galvin La Chapelle in London named AA Restaurant of the Year London
Galvin La Chapelle received the sought-after accolade last night of being named Restaurant of the Year London at the AA Hospitality Awards 2010, hosted by Penny Smith at the London Hilton on Park Lane.

Chris, Jeff and Sara Galvin, Chefs and Patrons of Galvin La Chapelle, who received the award in front of an audience of over 700 members of the hospitality industry, commented, "It is always an honour to win any award and gain recognition for the hard work and immense effort that the team has put into making La Chapelle (and Café Avin) such a success, but this one – awarded by the AA – is incredibly special to us.

La Chapelle is a grand restaurant situated in the stunning 19th century grade II listed St. Botolph’s Hall. Jeff Galvin continues to offer the finest classic French bistro cuisine, with menu’s that boast dishes such as; Lasagne of Dorset Crab with chantrelles and chervil and Veal Cheek with zingara garnish & pommes puree. The style of the restaurant is both refined and elegant combining craftsmen-built dark wood furniture and imposing architecture. Galvin La Chapelle, is a destination restaurant which truly delivers a wow factor.

AA Hotel Services group area manager Giovanna Grossi said: "We selected Galvin La Chapelle as AA Restaurant of the Year for London because this destination restaurant has a real wow factor, fantastic food, great wines and wonderful customer care. Chris and Jeff Galvin have managed once again to create a restaurant where everyone wants to be.”

Attended by world-renowned chefs, prominent hoteliers, hospitality gurus and key industry media, the AA Hospitality Awards recognise and reward the excellent services provided by the UK’s very best establishments and high achieving individuals, and launch the 2011 AA guides to UK hotels and restaurants.

This year, guests were treated to a sensational three course gourmet meal created by five AA Rosette-awarded chef Marcus Wareing in conjunction with the Hilton Park Lane kitchen team, as well as a special performance by multi-million record selling and twice-Brit Award winner Heather Small, formerly of M People.

Tatler Restaurant Awards 2010
The Tatler Restaurant Award winners were announced last night, giving some of toptable’s top rated restaurants reason to celebrate. It was an especially good night for the Galvin brothers, Chris and Jeff, who won the coveted Restaurant of the Year award, as well as runner-up places for Best Newcomer, Restaurateur of the Year and and It Room.

Restaurant of the Year: Galvin La Chapelle Congratulations to all those who had their hard work recognised! more..

The Independent Dec 09
Chris and Jeff Galvin are shaping up to be Britain's most successful restaurant-owning brothers since Albert and Michel Roux. Unlike the Roux brothers, the Galvins specialise in fine cooking, rather than fine-dining, and they are English, not French – not that you would ever guess it from their food; an evolved, contemporary take on classic cuisine bourgeoise. more..