Group Head Chef at Ramsay’s Maze Grill restaurants joins Butlers Wharf Chop House

D&D London’s Butlers Wharf Chop House has appointed Behzad Gotla as their new Head Chef. With over 10 years’ experience in top kitchens around the world, Behzad’s menus are British and traditional with strong links to British suppliers.

Gotla joins the Butlers Wharf Chop House team with impressive kitchen credentials. Gotla entered restaurant industry at the Hyatt Regency hotels in Mumbai and Kolkata, he then headed to Scotland with the Apex Hotels chain and the Hard Rock Café. He spent 8 years working his way through the ranks at Gordon Ramsay’s restaurant empire to become group Head Chef at Ramsay’s Maze Grill restaurants. Ramsay restaurant’s commitment to using British produce is a clear influence on Gotla’s cooking, he brings his passion for local suppliers to Butlers Wharf with him.

Gotla’s menu sees a return to classic British chop house dishes but with a more refined, modern look. British classics like the Steak & ale pudding and the Chicken and mushroom pie are made using the same techniques and flavours as the earliest London chop houses but with an updated presentation, while plates like Devilled Suffolk chicken livers with girolles and potato sourdough – Gotla’s favourite dish on the menu – are a showcase of the team’s versatility in being able to create delicious dishes out of every bit of each animal.

Keeping food waste to a minimum is one of Behzad’s top priorities, and barely any of the meat is thrown out; the trim is used in the Chop House cheese burger, the bones are used to create the Bone marrow, shallots and red wine gravy and the fat is used to crisp and intensely flavour the triple cooked chips.

Commenting on his new role, Behzad said: “I’m delighted to have joined the Butlers Wharf Chop House team. I want the restaurant to be a place where people come to share the best – and biggest! – meat cuts in the city. I’m also really proud that our meat is all British. It’s crucial to me that diners can trace their meat right back to the field that it came from”.