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Julian Wilson, Leith's

Julian Wilson

Julian Wilson is executive chef at Glyndebourne. A former head chef at Harrods, Julian joined Leith’s in 1994 and forms a key part of the award-winning Leith’s team, delivering modern British dining at the world famous opera house.

“When I started with Leith’s in 1994 I was excited to be joining a team that was renowned for delivering a fresh, vibrant approach to event catering. With a commitment to simple, British cuisine, the Leith’s ethos of ‘Simply Better’ was a culinary revelation at the time – as it is today.

Leith’s is an iconic name and one I am immensely proud to be associated with. We bring an honest approach to everything we do, from using local suppliers where possible, developing menu designs that draw on seasonable and fresh ingredients to delivering stylish, yet simple food.

I’ve been lucky enough that my journey with Leith’s has given me the opportunity to promote the ‘Simply Better’ ethos across a number of venues. Some career highlights for me include creating menus for a 200 seat restaurant at Wembley Arena for London Fashion Week and working as a sous chef for six months at QEII Conference Centre.

‘Simply Better’ is an approach I now take with me in my current role as executive head chef at Glyndebourne – a venue with global reach and a world renowned opera house with a reputation for excellence.

Leith’s at Glyndebourne is an intrinsic part of the customer journey and when Prue Leith came to eat here last season she emailed me the next day to say how exceptional the whole dining experience was, from the dishes to the staff service.

You can’t get a higher accolade than that!

As we look ahead to the 2016 Festival, the team at Leith’s have been hard at work. We’ve recently completed our tastings for the season, with some of the highlights that visitors can look forward to including fillet of Sussex beef; cold asparagus velouté and poached wild turbot with scallop boudin.

We also work with a local cheese maker, Alsop & Waller of Mayfield, to create Glyndebourne’s very own cheese, while a local brewery Harvey’s beer and British sparkling wines will come from the Nyetimber Vineyard in Sussex.

It promises to be another exciting season at Glyndebourne and one in which the whole Leith’s team is thrilled to be a part of.”

To find out for yourself, please visit http://www.diningatglyndebourne.com