The Standard, London is delighted to announce the appointment of Guy Betteridge as Executive Chef of the hotel’s ground floor restaurant, Isla. Betteridge joins The Standard, London from Soho House, and will mark the beginning of his time at Isla with a full menu refresh, due to launch on Wednesday 28th September.
Betteridge is a long-standing industry veteran with over fourteen years’ experience in the kitchen. He began his career at The Grove Hotel in Hertfordshire, before moving up the ranks with the Gordon Ramsay Group at Boxwood Café, Restaurant Gordon Ramsay, Savoy Grill, Bread Street Kitchen and Heddon Street Kitchen. Betteridge then moved on to join Bronte in Trafalgar Square as Head Chef, followed by the South Place Hotel (D&D), Kimpton Fitzroy London and most recently, Soho House.
His new menu at Isla will unite the best of seasonal British produce with European and Asian techniques and flavours, with elegant yet approachable dishes including Whole native lobster with garlic butter; Cornish red chicken with ricotta, nduja and sprouting broccoli and Cauliflower with herb yoghurt, cherry molasses and mint.
There will also be a dedicated cured and raw bar where Isla’s chefs will prepare light and vibrant crudo and salads, including Scottish halibut crudo with jalapeño, orange and yoghurt; Tuna tartare with soy and coriander and Burrata with bitter leaves, pear and balsamic dressing. Alongside this, guests will be able to enjoy wines from Isla’s minimal-intervention list, as well as a selection of innovative cocktails, fresh juices and homemade vermouths.
Sitting within the lobby and The Library Lounge at The Standard, London, Isla is a laid-back, modern dining space brought to life by The Standard’s long-term collaborator, Shawn Hausman Design. Outdoors, the restaurant gently spills out into a landscaped garden terrace, ideal for a secluded bite to eat within the bustling King’s Cross area, whilst a retractable awning allows guests to bask in the summer sun or find shelter on cooler days.