Martin Dawkins

Martin Dawkins

Classically trained chef with a modern twist

Average: 0.00/5

About the Chef

Martin was a Royal Naval chef for 10 years cooking for many royals and dignitaries from around the world. After leaving the Navy, he decided to enter the world of fine dining, working at some of Londons renowned one Michelin Star restaurants (Petrus, Maze, and Clarridges), before heading back to hi home town of Southampt...... Martin was a Royal Naval chef for 10 years cooking for many royals and dignitaries from around the world. After leaving the Navy, he decided to enter the world of fine dining, working at some of Londons renowned one Michelin Star restaurants (Petrus, Maze, and Clarridges), before heading back to hi home town of Southampton working for Alex Aitken at his one Michelin Star restaurant "Le Poussin at Whitley Ridge" as the Sous Chef for over three and half years. He then moved to open a hotel and restaurant on the Isle of White, gaining three Rosettes in the Michelin Guide. He believes in cooking with the freshest and most seasonal produce, and trying his best to bring you local produce as possible. He likes to cook classic dish with a modern twist, where the flavours and produce do the talking. He likes elegant looking food to the Michelin standard, but also believes that dining time can also be a family time therefore also likes rustic looking dishes and family serving food. Read all Hide

Location

Southampton, United Kingdom +100 km

Spoken Languages

English

Cuisines

Seasonal cuisine, Michelin star, Family, French, British, Mediterranean

The Chef in 3 questions & answers...