Shaun Searley

Shaun Searley

Chef

https://thequalitychophouse.com
"I cook highly seasonal food, using a light touch to allow the fine quality ingredients to shine through. A passion for ethical sourcing is at the heart of everything I do, and relationships with suppliers have been built up throughout my career." Prior to taking over the kitchen at The Quality Chop House in November 2012, Shaun was head chef at the acclaimed Bistroteque in east London, and prior to that worked under Peter Weeden at the Paternoster Chop House. It is from Weeden that Shaun has taken much inspiration for his own style of cooking; producing dishes that are honest, unfussy, but demonstrate excellent technique and respect for the produce. Shaun runs a traditional kitchen, where everything is made in-house, from cured meats including morcilla, lardo and pancetta, to brioche and even drinks including Damson Gin.

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Features & Stories

Behind The Cookbook: The Quality Chop House

Behind The Cookbook: The Quality Chop House

To mark the release of The Quality Chop House cookbook, we talk to co-owner William Lander about the restaurant’s history and that of London chop houses, and how the venue fits into the legacy of the area’s groundbreaking eateries. Located in the area of the city near acclaimed restaurants St. John, The Eagle and Moro, and handily just up the road from Smithfield meat market, it has played a prominent role in the recent success of Modern English cooking.