Tom Booton, the dynamic Executive Chef at The Grill by Tom Booton at The Dorchester, is redefining modern British cuisine with his innovative approach and genuine passion for quality ingredients. When he took the helm in 2019 at just 26 years old, he became the youngest head chef in the restaurant's storied history - a testament to his talent and ambition. Growing up in Colchester, Essex, Tom's culinary journey began at the age of 15 with work experience at Le Talbooth, a renowned three-AA-rosette restaurant. This early exposure ignited his passion for cooking, setting him on a path of hands-on learning rather than traditional culinary school. His career has seen him thrive in esteemed kitchens such as Alyn Williams at The Westbury, L'Autre Pied under Andy McFadden, and Dabbous. Tom's culinary horizons further broadened with enriching stints in Copenhagen, Iceland, and New York, each experience adding depth and creativity to his cooking. At The Grill, Tom has completely re-energised the menu. His dishes are creative yet comforting, always delivering on flavour and celebrating quality British produce. His "All The Chicken" sharing dish, the much-loved beef tartare, and his legendary Sunday roasts are perfect examples of this. Tom's commitment to quality starts with trusted suppliers, and HG Walter is one of them. “Having used HG Walter for a number of years now, we’ve built a great working relationship with the HG Walter family,” Tom says. “As a chef, knowing I can trust getting good quality meat from them makes my job a lot easier, and I can trust them to always deliver top notch service.” Tom’s approach is all about keeping things fresh, keeping things real, and always putting flavour first.