Celebrating International Chefs Day: We meet RCP London Events’ head chefs

RCP London Events’  head chef Jonathan Hughes and executive head chef Martin Rookard, are redefining modern cuisine by focusing on sustainability, innovation and inclusivity. As we celebrate International Chefs Day, we spoke to them about their creative approaches, emerging food trends and the philosophies that guide their kitchen practices.

Sustainability: The heart of modern cuisine

Sustainability has taken centre stage in the culinary world, and both Jonathan and Martin are committed to integrating eco-friendly practices into their kitchens. Jonathan is particularly passionate about reducing food waste and sourcing ingredients locally and seasonally. “Sustainability is a big trend right now and one that I fully support,” he shares. “There is more of a focus around reducing food waste and sourcing ingredients seasonally and from local suppliers.”

By carefully planning menus that fully utilise ingredients, Jonathan’s team ensures that no product is wasted unnecessarily, particularly when it comes to sourcing fish and meat. “The majority of the products that we use are sourced locally within the UK, with a particular focus on sustainability,” Jonathan explains, emphasising that conscious sourcing can have a profound impact on both the environment and the final dish.

A rise in plant-based dining

The growing popularity of plant-based diets has also reshaped the chefs’ approach to menu planning. Jonathan has seen an increase in requests for plant-based ingredients, as more guests opt for vegetarian and vegan options. “There is more of a demand for plant-based options on menus as more people adopt vegetarian and vegan diets,” Jonathan notes, reflecting the industry’s growing shift towards healthier, eco-conscious dining choices. 

Martin highlights how the plant-based movement has inspired the development of RCP’s menus. “With the food trend being towards vegan dining, we’ve created a fully vegan and non gluten-containing (NGC) menu in our Day Delegate menu,” he says. Inclusivity is key, and Martin’s team is pushing boundaries by offering more vegan fine dining options, ensuring dishes cater to a diverse audience.

Local and seasonal

An emphasis on local and seasonal produce is another growing trend that both chefs have embraced wholeheartedly. Guests are increasingly mindful of where their food comes from, showing a strong preference for locally sourced ingredients that are in season. Jonathan remarks, “People are more aware of where their food is coming from and are showing a preference for ingredients that are sourced locally and in season.” 

For Jonathan, one of his favourite ingredients embodies this ethos perfectly: British asparagus. “British asparagus is one of my favourite vegetables to work with due to its freshness and versatility,” he explains. “It also presents beautifully on a dish and is sourced locally.” The freshness and vibrant flavour of asparagus make it a standout element on his menu, especially during its short growing season in the UK, where its local availability adds a touch of exclusivity.

Pushing culinary boundaries

While sustainability and plant-based cooking are driving trends, both chefs remain curious and inventive, always eager to experiment with new ingredients and ideas. Martin enjoys working with ingredients that are new to him, which keeps his culinary repertoire fresh. “I like to work with ingredients I haven’t used before to keep things interesting and to learn more,” he says. 

This desire to explore is evident in his recent discovery of the complexities involved in perfecting pizza. “I’m very passionate about pizza! Before we introduced our summer package, I thought it was just something put together—but now I have had the opportunity to explore this and realise how many factors play a role in making a good pizza.”

A dish to be proud of

One of Martin’s recent culinary achievements is the upcoming Harveian dinner menu, being served at the venue, which features a fully vegetarian main course for the first time in RCP London Events’ history. “I’m really proud of the menu for the upcoming Harveian in October,” Martin shares. “For the first time ever, the main dish is vegetarian - Winter Plate with squash, mushroom, and leek Wellington.” This dish not only reflects the organisers’ focus on reducing their carbon footprint but also showcases how RCP is leading the way in creating sustainable, flavorful fine dining experiences.

The future of fine dining

As sustainability, plant-based dining and the use of local, seasonal ingredients continue to shape the culinary landscape, Jonathan and Martin are excited to see where these trends will lead. Their innovative approaches and commitment to environmental responsibility ensure that their menus are both cutting-edge and conscious of their impact on the planet.

As we celebrate International Chefs Day, the work of Jonathan and Martin at RCP London Events serves as a shining example of how chefs today are not only creating delicious food but are also contributing to a healthier, more sustainable future - one seasonal British asparagus at a time.
 

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RCP London Events is situated 5 minutes from Regent’s Park Station and Great Portland Street Station.