We know he can serve up a mouth-watering steak and can whip up an express lunch having you in and out within the hour but we wanted to give you even more from our fantastic Head Chef, Simon Henbery. Read on below as he shares with us his favourite ingredients, the vision behind his ‘food philosophy’ at Flemings and some of his career highlights.
Describe your typical day?
I usually get in about 7.00, get an espresso and if I haven’t been on the night before I check all the fridges, the functions and bookings for the day and the deliveries we have coming so I can plan the days work for the team.
Explain the ‘food philosophy’ which you have introduced to Flemings Grill?
We try and cook relatively simply, always seasonally and with as much English produce as possible. If the ingredients are good, then the hard work is done already.
What is the most popular dish at Flemings Grill currently?
Probably the ravioli of wild mushrooms with smoked red onions and thyme butter
Your favourite seasonal ingredient on the menu right now?
We just started with wild garlic leaf which makes fantastic soup or can be added to your greens or mushrooms. It’s pretty punchy.
Which local suppliers do you work with?
Local is difficult in Mayfair! We get all our fish from day boats on the Kent coast and all our meat and most of our veg from the south east. We had some honey from Fortnum and Masons rooftop beehives for a slow food dinner. You can’t get more local than that!
Name your culinary inspiration (chef, food critic or otherwise)?Â
I really liked Keith Floyd, great fun to watch and very broad minded cookery for his time.
Tell us about your career highlights…
Probably cooking for the army top brass at the barracks with my old boss Andrew and Jamie on Combat chefs. It was on channel 5 and they had to beep out most of what I said!
Which part of the world inspires you most in a culinary sense?Â
 I genuinely get inspired by the seasons. My wife thinks I’m mad but I really like the weather in England and the distinct seasons we get as a result. For a cook this is great and keeps me interestedÂ
Tell us something people wouldn’t know about you?
I have nine brothers and one sister
