Johnnie Crowe

Chef Johnnie Crowe's culinary philosophy is deeply rooted in an unwavering commitment to British produce, sustainability, and a zero-waste ethos, forged through years of experience in leading kitchens. His vision for Restaurant St Barts, co-founded with Luke Wasserman and Toby Neill, is a culmination of this dedication, earning both a coveted Michelin star and a Michelin Green Star. For Crowe, sustainability transcends buzzwords; it's an "obligation" and an integral part of his cooking identity. At the heart of Crowe's approach is an exclusive focus on 100% British ingredients. This isn't merely a preference but a foundational principle, built upon long-standing, personal relationships with small-scale farmers, ethical growers, and conservation-led producers across the UK. He meticulously sources ingredients like Welsh wagyu beef, directly from farms he has visited, wild Chinese Water Deer from trusted suppliers, and lobsters from his business partner's family in Anglesey, ensuring unparalleled provenance. This ethos manifests in comprehensive nose-to-tail and whole-carcass butchery, ensuring every part of an ingredient is utilized. Central to the kitchen’s operations are preservation and fermentation techniques, transforming surplus produce into a versatile larder of garums, cures, sauces, and pickles that can be used year-round. Everything, from house miso and aged fish sauces to daily baked milk bread, is crafted in-house, enabling full control over quality while aggressively minimizing waste. This meticulous, ingredient-led approach, prioritizing "produce, flavour, British," aims to showcase the inherent beauty and peak seasonality of his chosen ingredients, often with minimal manipulation. Chef Johnnie Crowe's technical mastery is characterized by a precise, ingredient-centric style, where the intrinsic quality of British produce is paramount. His approach to flavor and plating is often distilled to just two key ingredients per dish, allowing their provenance and natural characteristics to shine unadulterated. He skillfully integrates modern British techniques with a deep understanding of preservation and fermentation, utilizing these ancient methods to build complex, unexpected background flavors and create a year-round larder of unique ingredients. Key technical elements include whole carcass butchery, house-made ferments like miso and aged fish sauces, and the innovative transformation of seasonal produce. His dishes are engineered to prioritize flavour above all, with a focus on contrasting textures and nuanced profiles. Among his most legendary signature dishes are: * **Squid Ramen**: An inventive preparation where squid is meticulously transformed into ramen noodles, served in an umami-rich broth and topped with an egg yolk. * **Black Koji Tart/Cake**: A unique signature dessert that brilliantly recreates the flavors of chocolate using fermented English barley, presented with varied textures and flavors derived from the blackened barley koji. * **Welsh Wagyu Beef**: A recurring highlight, often showcased in various stages of doneness and expertly complemented by different alliums. * **Game Bird Galantine** and **Stuffed Partridge and Cobnuts**: Exemplifying his dedication to game and nose-to-tail philosophy. * **British Satay Sauce with English Peking Duck**: Mentioned as a potential signature, blending British produce with international inspiration.

Career

• Chef at Lodge in Uganda, Uganda
• Pub Manager/Chef at Pubs in London, London
• Chef de Partie at The Harwood Arms, London
• Chef at Anglo, London
• Co-founder/Chef at Nest, London
• Co-founder/Chef at Fenn, London
• Executive Chef/Co-founder at St. Barts, London

Mentored by Alex Harper, Jack Cashmore.