Born in Worcester, Sam Ashton-Booth fell in love with the idea of being a chef after attending an open day at college, and went on to study Catering and Hospitality at Worcester Technical College. He was 15 when he had his first kitchen role, working part-time as a pot-washer and preparing garnishes at The White Hart pub in Worcester (2005-8). At 18, having finished college, Sam moved to London and spent three and a half years at Orrery as Commis Chef (2008-12). Then, in 2012, he moved to Michelin two-starred Gidleigh Park in Devon as Senior Chef de Partie, where he was promoted to Junior Sous Chef in just two years (2012-14). Sam dedicated all his annual leave to stages, gaining work experience at Eleven Madison Park, The Ledbury, Restaurant Franzten, Alain Ducasse at The Dorchester, Marcus Wareing at The Berkley, and Restaurant Gordan Ramsay.

Sam then moved back to London in 2014 to Michelin-starred Restaurant Story, as Chef de Partie, working his way up to Head Chef (2014-17), during which time he did a month-long stage at Michelin three-starred Per Se in New York. In March 2017, Sam joined Mark Jarvis’ Anglo, in Farringdon, London, as Head Chef. He then took the role of Head Chef at Stem, Jarvis’ third venture, which launched in May 2018 in Mayfair. The two chefs work together to create the menus for Stem, and Sam curates his own for the Chef’s Table, which is on the lower ground of the restaurant.

What do you love most about Your City?

The buzz, the rush and the constant drive of people wanting to better themselves

Favourite breakfast meal & restaurant?

Chorizo and eggs on toast at my local, the Canada Water Cafe

What are you doing at:

6:00 AM – Prepping the mornings fish delivery, ready for a busy day

10:00 AM - Starting to taste and check all mise en place ready for the lunch service

12:00 PM - Service is just heating up, so if I’m lucky I’ll grab a banana and a cup of tea on the steps of Stem, it’s the perfect place to watch the hustle of Regent Street.

7:00 PM - Service is in full swing, I’m probably over the stove cooking

11:00 PM - I will be cleaning down, getting new orders ready and prepping the kitchen all set for another day!

What drink do you need to get through the day and at the end (and how many)?

It has to be water, a long day in the kitchen means constant hydration!

Most used App

I’m always on the Sky Sports app, keeping an eye on the best football team in the world, Liverpool.

Favorite Instagram Account?

Amass Restaurant (@amassrestaurant) in Copenhagen, Denmark. The produce they use and the pictures are so inspiring.

What should everyone try at least once?

Cheese and jam on a toasted crumpet – it’s just mind blowing

Where do you enjoy getting lost?

In my head, it’s where I get my best ideas.