Celebrating 10 Years
Chris Galvin and brother Jeff celebrate ten years since the launch of their two Spitalfields restaurants.
They are the only British brothers who each have a Michelin star and are still working together every day.
“It’s a combination of disruption and continuity that’s brought us this far” Chris Galvin
“Over the years is more or less inevitable to have the same offering in food, service and atmosphere. We need disruption in the way we look after our customers. People get bored and tastes change.
Just this year we have fundamentally reinvented Galvin HOP. Everything from décor to the menus, the wines, the very chairs and tables are new – even our name – we are now Galvin HOP Bistrot & Bar. And the results are spectacular.”
“Yet we also have to have continuity,” says Jeff. “The majority of the suppliers we use now are the same ones we started with ten years ago. They have become partners, even friends. They know what we want and we know what they can supply. Chris and I can have an idea of a menu change we want to make and we talk to our friends to make sure it is the best it can be.”
“La Chapelle is a particular delight to us as it truly reflects everything we hold dear,” explains Jeff. “We were both French trained at the beginning of our careers and the basic techniques we learned then are the basis for the food we produce now. The finest ingredients cooked with care, served with flair and attention to detail; entrancing both our regular customers and first-time visitors.”
When identifying their achievements Chris is typically most proud of the latest. “We are the first restaurant in the world to have developed and achieved the Global Certification from City and Guilds”
“It’s hard to believe that ten years have passed since Jeff and I opened Galvin La Chapelle and Galvin HOP (former Café a Vin). We’ve been helped from day one by an unsung member of the team, our middle brother David who has been at the markets sourcing our produce early each morning we are open. He’s sourced enough food for us to be able to claim that we’ve served over one million diners in those ten years.”
“Jeff and I are keen to look forward rather than back and as we’ve said this is a dynamic and changing business. One thing that will never change is our belief in integrity and sustainability throughout our company.”
The brothers have recently opened Galvin at Tottenham – a culmination of working together and creating the best dining experiences for the UK public,” Chris said, in a hint at the busy future for Galvin.