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“The quality is beautiful and you don’t just come for dinner here – you come for a culinary experience.”

The Glasshouse re-opened in May 2019 with a theatrical new dining experience, offering our guests the whole world on their plate. Eight live-action food stations offer the finest international dishes, manned by busy chefs who thrive on the buzz. Here we talk to the man behind the action, Head Chef Luke Reeves.

It’s been 5 months since The Glasshouse re-opened – how has it been?

It’s been great – a very busy operation from the word go and a fantastic challenge for our team of 23 chefs. We’ve served over 73,000 guests so far, including private and corporate events. We’re never quiet and I wouldn’t want it any other way!

Which is your personal favourite food station?

I couldn’t pick just one… all are unique and I love them all. The Robata grill is a technical station, but we cook some of the finest fish and meat. Our grilled tomahawk steaks are matured in our meat-ageing fridge – we start them off on the Robata and finish in the stone oven.

The tandoori and Asian soup station are a journey around the taste buds… miso, soya, eggs, crispy pork belly. Few restaurants in London offer this, so it’s a rare experience for our guests and also for our chefs who love to learn how to cook authentic Asian cuisine.

Everyone loves the pasta station too – we’ve got a couple of Italian boys who love to do it and they’re teaching the rest of my guys about the passion and simplicity of pasta.

Which food station is most popular with diners?

The pasta station and Robata grill are particularly popular. Feedback has been fantastic from day one – partly it’s down to the food and partly the direct interaction with chefs. We go through 16 kilos of each type of pasta every week, if not more.

Interested in a career at The Glasshouse? Click here to view our current vacancies.