Graham Garrett

Graham Garrett

Chef and owner of The West House

https://www.thewesthouserestaurant.co.uk
After a previous career as a successful rock musician, Graham’s defection to cooking may be music’s loss but it is the food world’s gain. He has worked for both Nico Ladenis and Richard Corrigan, as head chef of multiple restaurants. He has cooked for government and royalty, having been fortunate enough to cook at both 10 Downing Street, and also to cater a private dinner for the Her Majesty, the Queen of England. The Garrett’s bought The West House in 2002, to create their own dining room, and allow Graham to pursue his own vision. Graham’s food has gained the restaurant multiple awards. They have held a Michelin star since 2004, are featured in Harden’s top restaurants list in the UK, and hold 3 AA Rosettes. Graham has been awarded Best Chef in Kent in the Kent Life Awards. The West House is featured in the 2014 book ‘1001 Restaurants to Experience Before You Die’ (Cassell) and all other major guidebooks. Graham’s reputation has afforded him many media opportunities, including among them prestigious television show Great British Menu and Ramsay’s Best Restaurant. However he is most likely to be found in his kitchen, creating wonderful food.

Books by Graham Garrett

Graham's favorite cookbooks

My Gastronomy

My Gastronomy

By Nico Ladenis

One of my first Great chef books with a story. Full of advice and inspiration for any young chef just starting out.

Available on ckbk now
Available on ckbk now
The French Laundry Cookbook

The French Laundry Cookbook

By Thomas Keller

I still love this book as much as the first time I saw it. It made me realise the importance of the produce above technique. so much more than just a coffee table book.

Available on ckbk now
Floyd on Britain & Ireland

Floyd on Britain & Ireland

By Keith Floyd

I know they were all books of the TV shows, but how could I not get excited by the recipes that introduced me to the likes of Gary Rhodes, Myrtle Allen and Rick Stein. It was watching and reading Floyd that made me want a restaurant.

Essence

Essence

By David Everitt-Matthias

This was the most difficult choice to make. Being my final choice it means I have to leave out some truly brilliant and classic contenders. This was David's first of a trilogy of incredible books, showcasing some of the most contemporary and imaginative food.