Key Staff

General Manager, James Grant

James joined WILTONS as the General Manager in the Spring of 2004 and brought with him over 20 years of experience. James developed a love of food largely because of his mother's wonderful cooking especially her desserts; her lemon meringue pie was amazing! His first job was as a kitchen porter in the South Coast in 1985. As James worked through the ranks it helped him to appreciate what makes a restaurant successful, "if you do not totally appreciate the work that your team undertakes daily, how can you support them successfully?"

Head Chef, Andrew Turner

Andrew started his training in France after leaving catering college at the age of 18 before returning to England as an accomplished chef. He then went on to work with well known chefs including Albert Roux and Anton Edelmann.

Having learnt from the masters Andrew created his own new style which he has mastered and made his own - 'the grazing concept' and won many awards. These include Time Out restaurant of the Year 2001 at 1827 at Browns Hotel in London , Voyager restaurant of the year 2001 – 2004, 4 rosette AA rating to name but a few. London’s opulent hotel The Bentley Kempinski welcomed Andrew as Executive Head Chef to the inspired 1880 restaurant and this was described as one of London’s most decadent fine dining restaurants. He was also Executive Head Chef at the fabulous Pennyhill Park in Surrey and more recently ran the kitchen of The Landau at The Langham.

Throughout his career Andrew has consistently employed his culinary skills to raise funds for charity and in 2000 instigated a dinner prepared by many top chefs which is now an annual event and raises considerable funds for the Leukaemia unit at Hammersmith Hospital.

Restaurant Manager, Michael Stokes

Michael is our restaurant manager; he has been involved with the hospitality business since 1984. Michael has the wonderful ability of remembering people, their likes and dislikes which is as you can imagine of paramount importance especially as over 85% of our clientele at WILTONS are regular. He has worked in some of the country's finest establishments which include Cliveden, The Royal Crescent Bath and Lainston house.

Events Manager, Vincent Goyon

Vincent joined us in 2005 as the Deputy Restaurant Manager and was promoted to Events Manager in September 2009. He has a natural flair for the hospitality business and continually impresses, not only the clients but the whole team too. Vincent has an ability to put people at ease, something that is especially important at an event. His intention is to ensure that the host/hostess can switch off and not worry about a thing, this allows them to relax and enjoy their party.

Sous Chef, William Best

William joined the team in 2007 and was promoted to Sous Chef in July 2008. He studied at Bournemouth and Poole College (associated with the Academy of Culinary Arts) his work experience was held at Ashdown Park Hotel and Country Club in Sussex. After gaining a diploma he moved to the then 2 Michelin starred restaurant, named "The Square". William brings with him a passion for cooking with a keen eye and sharp palate which further ensconces WILTONS as the foremost gastronomic English restaurant.

Head Oyster Man, Patrick Flaherty

Patrick started work at WILTONS in 1963, he is as iconic as WILTONS itself; Patrick is very much the life and soul of the World famous Oyster Bar and known by all of our regular guests. Where would we be without him! There are many wonderful stories Patrick can share about our wonderful restaurant, providing of course that you are a genuine WILTONS patron!

A team of young assistants ably support all players behind the scenes at WILTONS.

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