Chef Biography
Philip Howard has been chef and co-owner of The Square since its opening in 1991. The Square was once located on King Street in St. James’s, but in 1997 it moved to Bruton Street in Mayfair. Whilst the style of his cooking has evolved and progressed, receiving many awards and accolades along the way, the fundamental backbone of his dishes remains unchanged. Howard, who presides over the kitchens as head chef, earned his degree in biochemistry at Kent University, but made an about-face to enter the culinary field.
Howard earned his first Michelin star for The Square only three years after it opened, and won the second in 1998. Howard has also won the Catey Chef Award (in 1998) from Caterer & Hotelkeeper Magazine, and the Award of Excellence from the Carlton London Restaurant Awards. When not working in the hot kitchen, Howard works up some heat of his own running, swimming, and skiing. He has run in the London and New York marathons. Impeccable seasonal ingredients are accurately cooked and brought together on the plate in a harmonious, elegant, yet satisfying manner.
Recipes
Soup of Strawberries with Champagne and Vanilla Cream
Serving: 4 Print Soup of Strawberries with Champagne and Vanilla Cream By Great Chefs October 9, 2015 This beautiful dessert hides caramelized strawberries under a soup of strawberry juice and champagne, and a dollop of cream. Use the prettiest clear champagne glasses or bowls you have to show off the color. Ingredients Soup Strawberries – […]
Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary
Serving: 6 Print Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary By Great Chefs February 1, 2014 Chef Philip Howard uses an unusual technique to apply herb crust to his saddle of lamb: he creates a chilled paste, then broils it over the lamb. His creative composition of lamb saddle, boning and then rebuilding […]
Risotto of Herbs With Salmon, Oysters, Caviar and Champagne
Serving: 4 Print Risotto of Herbs With Salmon, Oysters, Caviar and Champagne By Great Chefs February 1, 2014 What a wonderful combination of colors, tastes, and textures: seasoned salmon pieces amidst herb risotto and sevruga caviar cream sauce. For an added touch, the chef completes his dish with a deep-fried oyster and fresh chervil. Ingredients […]
Soup of Strawberries with Champagne and Vanilla Cream
Serving: 4 Print Soup of Strawberries with Champagne and Vanilla Cream By Great Chefs February 1, 2014 This beautiful dessert hides caramelized strawberries under a soup of strawberry juice and champagne, and a dollop of cream. Use the prettiest clear champagne glasses or bowls you have to show off the color. Ingredients Soup Strawberries – […]
Restaurant Information
Phone : +44 20 7495 7100
Address : 6-10 Bruton StLondon W1J 6PUUnited Kingdom