ANTHONY HORN, HEAD CHEF
Anthony is the Head Chef at B&H Buildings. Horn started his career in London in 2005, working for Gary Rhodes in his Michelin starred restaurant, Rhodes 24. Horn worked his way up in the kitchen, starting as Commis Chef and eventually holding the position of senior Chef de Partis when he left to travel around China, learning new techniques and broadening his horizons. On his return to London he took a position as Junior Sous Chef at a restaurant called North Bank, under Head Chef Peter Woods. Horn then moved back to his home county of Northamptonshire to take his first role running a kitchen as Head Chef at the Red Lion East Haddon. Under his tenure the restaurant was awarded a Bib Gourmand in the Michelin Guide and an impressive score in the Good Food Guide. In 2012 Horn returned to London to take the position of Head Chef at Skylon restaurant in the Royal Festival Hall, before joining the family at B&H Buildings, where he has been running the kitchen since July 2015.
Having trained with a host of great British chefs, Horn’s cuisine is modern British with a big emphasis on UK ingredients.
Anthony loves to use locally sourced, fresh and seasonal ingredients where possible and has brought his suppliers with him to B&H Buildings, with whom he has forged strong relationships over the years.
Meat Supplier: Aubrey Allen
Also suppliers to The Savoy, Raymond Blanc and Heston Blumenthal, Aubrey Allen has been voted the chefs' favourite supplier for the third year running, buying only the top 10% of the best meat available from their farmer in Aberdeenshire.
Fruit and Vegetable Supplier: First Choice Produce
Based in New Covent Garden Market since 2001, First Choice occupies one of the most modern and state-of-the-art catering facilities in the heart of London's larder. Their fresh fruit and vegetables are sourced from all over the world. Focusing on quality and sustainability, they cherry-pick their suppliers very carefully in France, Italy, Spain, India, Kenya and of course, here in the UK.
Fish Supplier: Flying Fish Seafoods
Flying Fish has been supplying the best seafood in the British Isles to the UK’s best chefs since 2006.
But their founder, John Godden, has been in the business for nearly two decades (longer if you count his first business collecting, cleaning and selling Cuttlefish to pet shops at the young age of 16). He moved to Cornwall to be closer to the source of their beautiful produce and Flying Fish was born.
Thanks to hard work and hard-won expertise, they have grown from a one-man band into the company they are today, serving hundreds of incredible customers, including many Michelin-starred chefs and restaurants.