Gary Foulkes Michelin-Starred Seafood Maestro

Discover the passion behind Michelin-starred chef Gary Foulkes and his refined seafood cuisine.

Rated 5 Stars by Diners

★★★★★

Gary Foulkes: A Culinary Legacy

From Michelin-starred institutions to visionary new ventures, explore the restaurants that have shaped Gary's career.

Angler

The Square

Cornus

The Culinary Journey

Gary’s culinary passion was ignited during a school placement, leading him to train under legends like Gary Rhodes, William Drabble, and Phil Howard at The Square. A three-year global journey enriched his style with Asian influences, inspiring signature dishes like turbot with kombu‑wrapped dashi and yellowfin tuna tartare.

Read More about Gary

Culinary Excellence Services

Experience refined seafood and sustainable British cuisine crafted by Michelin-starred chef Gary Foulkes.

Signature Dishes

Experience Gary’s artful seafood dishes, like Cornish turbot in bonito dashi or lobster-accented pasta, beautifully plated to highlight sustainable British ingredients.

Exclusive Culinary Events

Enjoy curated dinners and private tastings, from Chef’s Table experiences at Angler to seasonal rooftop menus at Cornus—all tailored by Gary himself.

Host small private events in stylish settings, whether in Cornus’s serene dining room or Angler’s terrace, with personalised menus and elegant ambiance.

Intimate gatherings

Gallery

Explore the artistry of refined seafood and sustainable cuisine.

A dish featuring a piece of seared white fish placed on top of a bed of vegetables and shellfish in a creamy sauce. The meal is elegantly presented in a large white bowl with a neatly arranged dining setting including a knife, fork, and a glass of white wine.
A dish featuring a piece of seared white fish placed on top of a bed of vegetables and shellfish in a creamy sauce. The meal is elegantly presented in a large white bowl with a neatly arranged dining setting including a knife, fork, and a glass of white wine.
A beautifully plated dish of seafood consisting of crab legs and shrimp, garnished with fresh basil leaves. The ingredients are placed on a bed of creamy sauce, within a deep blue ceramic dish, set against a wooden table backdrop.
A beautifully plated dish of seafood consisting of crab legs and shrimp, garnished with fresh basil leaves. The ingredients are placed on a bed of creamy sauce, within a deep blue ceramic dish, set against a wooden table backdrop.
A beautifully arranged gourmet dish featuring a combination of seafood and steak. The centerpiece is a piece of seared steak topped with shrimp, mussels, and diced pineapple, garnished with herbs. Surrounding the steak are artfully sliced tomatoes and a rose-shaped tomato peel, all set on a white plate with a dark, elegant table surface.
A beautifully arranged gourmet dish featuring a combination of seafood and steak. The centerpiece is a piece of seared steak topped with shrimp, mussels, and diced pineapple, garnished with herbs. Surrounding the steak are artfully sliced tomatoes and a rose-shaped tomato peel, all set on a white plate with a dark, elegant table surface.
A seafood dish is served on a raised platter with various shellfish, such as lobster and clams, garnished with herbs. Surrounding the main dish are glasses of white wine and water. There are people reaching for the food with utensils, and the table setup includes plates and a decorative burner beneath the platter. The setting appears to be a restaurant with a blurred background indicating a sophisticated and cozy atmosphere.
A seafood dish is served on a raised platter with various shellfish, such as lobster and clams, garnished with herbs. Surrounding the main dish are glasses of white wine and water. There are people reaching for the food with utensils, and the table setup includes plates and a decorative burner beneath the platter. The setting appears to be a restaurant with a blurred background indicating a sophisticated and cozy atmosphere.
A gourmet dish presented on a large white plate, featuring a scallop shell at the forefront filled with a seafood ceviche, garnished with herbs and small diced vegetables. Behind the shell, there are two plantain chips standing upright. The background shows additional plates with similar gourmet arrangements.
A gourmet dish presented on a large white plate, featuring a scallop shell at the forefront filled with a seafood ceviche, garnished with herbs and small diced vegetables. Behind the shell, there are two plantain chips standing upright. The background shows additional plates with similar gourmet arrangements.

Connect with Gary

Let’s discuss bespoke menus, private events, or collaborations.

Cuisine

Experience the art of refined michelin dining.

contact@garyfoulkes.com

+44-1234-567890

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