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Galvin: A Cookbook Deluxe Cookbook [Hardcover]

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Chris & Jeff Galvin

In 2005, the Galvin brothers opened their first restaurant together, Galvin Bistrot de Luxe, on London’s Baker Street. It became an overnight success and achieved many accolades including Best French Restaurant for two years running and Best Wine list in 2009.

In May 2006, Chris and Jeff launched Galvin at Windows, on the 28th floor of the London Hilton on Park Lane, with André Garrett (ex-Orrery) as Head Chef. In 2010 Galvin at Windows gained its first Michelin star.

In November 2009 Chris and Jeff opened their first restaurants in the City - La Chapelle and Café a Vin - once again to much critical acclaim achieving several top awards including the coveted Tatler Restaurant of the Year Award and AA London Restaurant of the Year. Galvin La Chapelle gained a Michelin star in the 2011 Red Guide with Café a Vin awarded a Michelin Bib Gourmand.

In November 2011, the brothers published their first cookery book Galvin: A Cookbook de Luxe.

In March 2012, Galvin Demoiselle restaurant opened in Harrods’ iconic Food Halls. Sara Galvin, wife of Chris, is patron having spearheaded the concept and design for this bistro-style restaurant.

In September 2012 the brothers opened their first restaurants outside of London at Edinburgh’s newly refurbished Caledonian, A Waldorf Astoria on Princes Street. The Pompadour by Galvin and Galvin Brasserie de Luxe offer the renowned Galvin experience inspired by locally-sourced Scottish ingredients and hospitality.

Find out more about the Chris and Jeff here.


Fraser Allan - Executive Chef, The Pompadour by Galvin and Galvin Brasserie de Luxe.


Fraser Allan was appointed executive chef of The Pompadour by Galvin and Galvin Brasserie de Luxe in January 2015. He had previously held the position of head chef at Galvin Brasserie de Luxe, from its launch until early 2014. In 2013, he led the team to gain a Michelin Bib Gourmand, the only new award in Scotland from Michelin that year.

Fraser began his career in 2005 working for David Wilson at The Peat Inn in Fife before it was taken over by Geoffrey Smeddle. He remained there for a further two years, and it was during this time that Fraser first met Chris and Jeff Galvin, when Geoffrey arranged a stage for Fraser with his former employers in London.

Fraser has also worked for Martin Wishart at Cameron House on Loch Lomond, Willie Deans in Perth, Roy Brett at Ondine and he was Paul Kitching’s sous chef at 21212 before becoming head chef at the Galvin Brasserie de Luxe in September 2012.