Nigel Mendham – Executive Head Chef at DUKES LONDON

Born in Norfolk, United Kingdom, Nigel Mendham is proud of his home roots and has a passion for great British food influenced by his upbringing. He began cooking from a young age, taking inspiration from the simple dishes his family made. Knowing this was the path he was destined to pursue, Nigel gained his qualification at college and began his career in the hospitality industry.

Nigel is no stranger to playing a major role in the kitchen at some of the UK’s top restaurants, and spent the early years of his career working in red star country houses around the British Isles all the way from the south coast to the Lake District. Nigel has worked at South Lodge, Stapleford Park and The Samling Hotel and prior to his work at The Samling Hotel, Nigel was Senior Sous Chef at the Lygon Arms Hotel in the Cotswolds, where he headed up the team with Martin Blunos, the 2 Michelin star chef, refining his skills in the kitchen and moulding Nigel into the chef he is today.

The all-day dining concept of GBR takes Nigel’s philosophy on food back to its roots - core ingredients are meticulously prepared in order to bring out the distinct flavours and create unforgettable dishes. Finding the perfect balance between seasonally inspired dishes and those Great British favourites, Nigel’s cuisine is simply British food at its very best.


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