Edward Boarland – Executive Head Chef

Having spent his formative years training under the likes of Alain Roux, Clare Smyth, Gordon Ramsay and Simone Zanoni, Edward brough his Michelin experience to Cabotte in 2016, where he delighted city diners with a modern take on French classics.

After 5 years within the company, Edward has taken on the role of Executive Head Chef for the group, overseeing the kitchen operations at Cabotte, The Black Book wine bar in Soho, Comptoir Café & Wine in Mayfair and Marylebone’s favourite Blandford Comptoir.

Edward has a very hands-on approach and can regularly be found on the pass in all four venues.