Alex Cooper
Passionate about serving amazing food
Average: 3.80/5
See the 5 client reviewsAbout the Chef
Alex Cooper is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, including Maitre d’Ouvrier de France, Chef Nicolas Bernadé. During his studies at the University of St Andrews Alex worked at the AA-Rosette winning Rufflets Hotel as well as setting up a catering company, AJ’s. Most...... Alex Cooper is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, including Maitre d’Ouvrier de France, Chef Nicolas Bernadé. During his studies at the University of St Andrews Alex worked at the AA-Rosette winning Rufflets Hotel as well as setting up a catering company, AJ’s. Most recently Alex was invited to work at two Michelin Star "Sketch" on Conduit Street, London. Alex currently is the founder and head chef at Basement Galley, an ambitious bespoke dining project in London. The flagship, multi-course dining experiences are: 'The Underground Supper Club' serves Britsh and Skandinavian influenced brasserie-style food in a stunning 1967 London Underground carriage. Read all Hide
Location
London +30 km
Spoken Languages
English, Français, Deutsch, Español
Cuisine type
Gastronomic, French, Asian, British, Italian
The Chef in 3 questions & answers...
5 client reviews
A wonderful meal with some creative ideas. Loved the homemade ice-cream!
Alex Cooper was extremely professional and prepared a delicious meal. We were all very pleased with it! His lamb was cooked to perfection and his home-made mint ice cream was very tasty!
Excellent chef with a great spin on classic dishes. All dishes were a mouthful of flavour- so delicious. The dessert was amazing!
Over all the food was delicious and presented very well.
For me the starter was a little bland, needed more flavour to it but the second course with goats cheese & asparagus was definitely my favourite, all the different flavours and textures complimented each other very well.
The BBQ Lamb was cooked perfectly and had lots of flavour, the potato mash maybe could have had a little more flavour/seasoning to it but over all a very good dish.
I am not a big pudding man but I have to say the apricot slice was delicious and I loved the popping candy he sprinkled on top of the sauce, great idea to make it more fun, the ice cream I have to say was some of the best I have had.
Thanks for a great evening.
Ben
Delightful dinner with beautifully presented dishes and an especially tasty desert.
The Chef Alex Cooper in 3 questions
What is your signature dish?
Hard to pin down, but I love these two:
- Galician-style octopus and potato salad garnished with a lemon-thyme, radish, and tomato foam
- I love my current main: BBQ lamb neck filet, majoram mash,
smoked mackerel mayonnaise, shiso, jus
What are your favourite 3 ingredients and why ?
- Citrus fruits can be used in both sweet and savoury settings. I love combining creamy and luscious flavours but they only really work if you have something fresh to cut through it, like a zesty lemon curd.
- Butter, whether you for frying, blending with herbs and garlic, or finishing sauce with it, it adds a richness nothing else can.
- Vinegars add a great dimension to the flavour of a dish. They can be used in sweat and savour contexts because they can be flavoured with different elements.
What do you do when you are not cooking ?
I am a side drummer in the Pipes & Drums of the London Scottish Regiment.
