On Tuesday 23rd June from 7pm, Galvin La Chapelle welcomes Philip Howard, one of the most decorated and influential chefs in British culinary history, for an exclusive, one-night-only collaboration with Chef Director Arturo Granato. Together, they will create an evening defined by inventive dishes, technical finesse and standout flavour.
Curated by restaurateurs Chris Galvin and Jeff Galvin, the evening brings Philip Howard’s celebrated, ingredient-focused modern cooking to Galvin La Chapelle, paired with the polished, Mediterranean-influenced approach of resident Chef Director Arturo Granato. Two contrasting yet complementary styles, united for one exceptional menu in one of London’s most dramatic dining rooms.
Philip Howard is regarded as one of the most influential figures in modern British gastronomy – a chef’s chef whose influence has shaped a generation of cooks. His cooking is characterised by precision, restraint and extraordinary depth of flavour, earned over a career at the very highest level: two Michelin stars at The Square, the Michelin Mentor Chef Award, and countless industry accolades. At Elystan Street, his style has evolved towards a lighter, refined approach, focusing on purity, seasonality and exacting technique while maintaining the consistency and excellence for which he is known.
Joining him on the night is Arturo Granato, an award-winning Italian chef with more than twenty years of experience across some of Europe’s most celebrated Michelin-starred kitchens. Since taking the helm at Galvin La Chapelle in 2022, he has upheld its Michelin star and three AA Rosettes, with a culinary style rooted in clarity, balance and refinement. His career spans leading roles at renowned establishments including The Greenhouse and Hotel Bauer in Venice, as well as senior positions at Club Gascon and Avista.
The evening begins with a selection of snacks, including Howard’s Croustade of smoked mackerel with crème fraîche, dill and pickled gooseberry, alongside Granato’s Ibérico ham with honeyed melon and aged balsamic vinegar, offering a balance of richness and freshness.
For starters, Phil Howard sets the tone with a beautifully composed Ajo blanco – silky and refreshing – lifted by pickled cucumber, green olives, Marcona almonds and sweet cherries. The dish balances acidity, texture and subtle sweetness. Alongside the dish, guests will enjoy 2023 Viognier ‘Age of Grace’ from Lismore Estate Vineyards, Western Cape, South Africa.
Arturo Granato follows with an elegant second course of Hand-dived XL scallop, delicately paired with fresh peas, a deeply savoury dashi beurre blanc and a touch of Oscietra caviar – a dish that layers sweetness and umami with finesse. The dish is complemented by 2022 Côtes du Rhône ‘Inopia’ from Rotem & Mounir Saouma, Rhône Valley, France.
For the main course, Howard presents Saddle of lamb, perfectly cooked and accompanied by slow-roasted tomatoes, trombetta courgettes and aubergine baked with fragrant pesto. Guests will also be served 2022 Malbec ‘Clos de Gamot’ from Famille Jouffreau, Cahors, South-West France alongside the main course.
To finish, Granato offers a nostalgic yet contemporary dessert of strawberry and fior di latte – light, creamy and delicately sweet – bringing together ripe seasonal fruit and soft dairy notes for a refreshing and elegant conclusion to the menu. Petit fours include a Salted caramel chocolate truffle and Elderflower beignets. To accompany dessert, guests will be served 2000 Riesling ‘Auslese’ from Weingut Carl Koch, Oppenheimer Sackträger, Rheinhessen, Germany.
Galvin La Chapelle is a Michelin-starred restaurant set within a breathtaking former Victorian school in the heart of Spitalfields. Renowned for its elegant, produce-led cuisine, the restaurant pairs refined cooking with warm, polished service, creating a dining experience that is both sophisticated and welcoming. With its soaring arches and seasonal menus, La Chapelle is one of London’s most distinctive and celebrated dining destinations.
The dinner is priced at £125.00 per person, including a glass of champagne on arrival.