Chef Douglas Gaunt
Our Executive Head Chef, Douglas Gaunt, has combined his passion for art with food to create his first set of in-house menus - inspired by London's restaurant scene & British produce.
During his career he has worked in some of the most celebrated event kitchens including Cellar Society, Rhubarb Food Design & Jamie Oliver (as well as three years aboard a Mediterranean based 48m, private motor yacht). Joining the Woods' Silver Fleet galley in 2010, his recent client list includes Chanel, Jaguar and ATP.
Douglas' food philosophy is 'sustainably grown and responsibly sourced'. He is dedicated to sourcing the freshest seasonal ingredients, from British suppliers and sources. Whether artisan East-end dried meats, Oxfordshire-reared, chicory and clover fed lamb or traditional British fruits and vegetables. In this way, from farm to plate, Douglas and his team are able to expand the Woods’ Silver Feet ethos of championing the best that British suppliers have to offer.