Barny Taylor – Manager
Raised in Petersham for much of his life, Barny, a former pupil of Westminster School, has a degree in music. Music still plays a large part in his life at The Dysart, looking after the grand piano he chose, organising the regular recitals on the first Sunday evening each month and the understated, live music which accompanies diners in the latter part of the week.
Barny loves good food, good wine, welcoming guests and friends around a good table. His wine pairing skills and head chef Kenneth Culhane’s skills and judgement in cooking are a good partnership. There is a natural affinity between them, creating an instinctive and self-supporting team. Preparing for the regular wine dinners always causes excitement, tasting and selecting the wines with the maker together, discussing flavours and suitable matches together and then arriving at a menu and wines which sing together.
Kenneth Culhane – Head Chef
Kenneth learned his craft with some of the world’s finest chefs, Guillaume Le Brun at Patrick Guilbaud in Dublin, Maître Cuisinier de France, Pascal Bouvier at Le Choiseul in the Loire, each a 2-starred Michelin chef, and with Tetsuya Wakuda in Sydney, with 3 Hats.
In 2010 he won the Roux Scholarship, the most prestigious and demanding competition in the Country for accomplished young chefs. For well over 20 years this competition has produced Scholars who have gone on to achieve great things. They remain members of a very special club which comes together every year with Michel (Senior and Junior) and Albert Roux. Two years ago Kenneth visited Japan with the Roux Scholars and later this year it will be New York. The Roux Scholars regularly get together under the eye of Michel Roux to design and prepare a banquet for charity, in 2013 at The Mandarin Oriental in Kensington.
Two short films were made at the time, one of the final stage of the competition and the other of Kenneth’s time cooking at Michelin 3-starred restaurant, Jean Georges on Central Park, New York.
Kenneth was recently invited by Slow Food UK to become a member of the Slow Food UK Chef Alliance. For the film of Kenneth preparing and introducing a Spring vegetarian dish for the March part of the Global Knives’ and Roux Scholarship 2015 Calendar click here.
For Kenneth’s interview with the Slow Food Uk Chef Alliance click here.