{"id":6421,"date":"2023-09-22T11:04:35","date_gmt":"2023-09-22T10:04:35","guid":{"rendered":"https:\/\/leiths.com\/?p=6421"},"modified":"2023-10-19T15:36:52","modified_gmt":"2023-10-19T14:36:52","slug":"alumni-stories-joshua-hunter-and-hawthorn","status":"publish","type":"post","link":"https:\/\/leiths.com\/blog\/alumni-stories-joshua-hunter-and-hawthorn\/","title":{"rendered":"Alumni Stories: Joshua Hunter and Hawthorn"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6421\" class=\"elementor elementor-6421\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7db4c36 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7db4c36\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-58b58666\" data-id=\"58b58666\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6fdf116f elementor-widget elementor-widget-text-editor\" data-id=\"6fdf116f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 10-04-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<!-- wp:paragraph -->\n<h5 class=\"blogTop\">Leiths Diploma graduate Joshua Hunter (<a href=\"http:\/\/thehunterjoshua\/\">@thehunterjoshua<\/a>) has had a varied career working at such restaurants as Murano, Kitchen W8, and La Trompette and as a private chef for Tom Cruise and the Beckhams. He now runs Joshua Hunter at\u00a0<a href=\"https:\/\/hollandandholland.com\/\">Holland &amp; Holland<\/a>\u00a0shooting grounds and is the chef patron of new restaurant\u00a0<a href=\"https:\/\/www.hawthornrestaurant.co.uk\/\">Hawthorn<\/a>, recently opened on the old Glasshouse restaurant site in Kew. We spoke to Joshua about his latest project.<\/h5>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p><strong>Congratulations on the opening of Hawthorn. How has the reception been so far?<\/strong><\/p>\n<p>\u201cIt\u2019s all going really well. We\u2019re getting some really good feedback. We\u2019ve got a write-up in the Evening Standard coming today [update: it got four stars]. There\u2019s a lot of the locals who used to eat at the Glasshouse that are coming back so that\u2019s really nice to see. All the staff are really enjoying it too.\u201d<\/p>\n<p><strong>How did it come about?<\/strong><\/p>\n<p>\u201cI\u2019ve been looking for a site for about two years. I\u2019ve always wanted to own a restaurant and I kind of got to a stage where I thought it was the right time for me. I was initially looking at sites in Notting Hill which were realistically way out of budget then my now business partner Patra [Panas, former Glasshouse manager] messaged me because she knew I was looking for a site. My head chef Sauy Li at Holland &amp; Holland worked at the Glasshouse for seven years and is close friends with Patra so that was the connection there. Nigel [Platts-Martin, former owner of the Glasshouse] had spoken to Patra about taking the lease on the Glasshouse; I think it was something she\u2019d made clear she wanted to do. She was looking for a business partner; I was looking for a site; so all paths converged in a good way.\u201d<\/p>\n<p><strong>How is what you\u2019re doing at Hawthorn different from Holland &amp; Holland?<\/strong><\/p>\n<p>\u201cWe\u2019re still championing British produce wherever possible but the menu is slightly more European. We\u2019re working with the same British farms and suppliers. It\u2019s just nice, even the way we\u2019re wording the menu, to make it more modern European. There are more guests coming for lunch who\u2019ll sit there for the afternoon. I\u2019ve always really liked that about the Chez Bruce-Trompette group, they never used to rush tables. We\u2019re sticking with the fixed price menu structure which I\u2019ve done at Holland &amp; Holland because I\u2019m just a massive fan of it. For me, when you sit down you don\u2019t want to be thinking about the price. You want to be enjoying the company of your fellow diners. We\u2019re looking at eventually doing a du jour menu to try and bolster the weekday lunch trade. I already feel like we\u2019re very competitively priced at \u00a345 for three courses for lunch; we can\u2019t forget that it\u2019s a neighbourhood restaurant.\u201d<\/p>\n<p><strong>You are known for cooking with game. Is game on the menu at Hawthorn?<\/strong><\/p>\n<p>\u201cVery much so, though we\u2019re just coming to the end of the season. I\u2019ll be having venison coming on very soon but then come the Glorious 12th, absolutely there will be a lot of game. Over the last four years working for Holland &amp; Holland, I\u2019ve built quite a lot of connections within the game industry. I think it\u2019s at quite a crucial point and I really want to be a part of driving it forward. I love game.\u201d<\/p>\n<p><strong>What\u2019s on the menu at Hawthorn?<\/strong><\/p>\n<p>\u201cI\u2019ve got Cured Orkney scallop and gilthead bream dish which is served in the shell with blood orange and oyster dressing and a herb tempura; that\u2019s one of my signature dishes. We\u2019ve got a lovely veal rump with truffle mash and foraged three cornered leeks. Then we\u2019ve got a lovely monkfish dish basted with chicken skin butter with cime di rapa and hazelnuts. Dessert-wise, we\u2019re staying fairly classical. We\u2019ve got a lovely forced Yorkshire rhubarb souffl\u00e9 and the prune and Armagnac tart is flying out.\u201d<\/p>\n<p><strong>How does the new restaurant fit in with your work at Holland &amp; Holland?<\/strong><\/p>\n<p>\u201cObviously I\u2019m at Hawthorn every single hour of every single day at the moment. It\u2019s been insane but I have a weekly meeting with Sauy Li, head chef at Holland &amp; Holland, and I pop back whenever I can and I\u2019ll still be overseeing everything. At the moment I\u2019m spending a lot of time at Hawthorn while we get it open, then I can give a bit more responsibility to my sous chef to run services. Then eventually I\u2019ll be in a situation where I\u2019m there a day and a half or whatever then here the rest of the time. The beautiful thing about it is that we\u2019re in such a stable position at Holland &amp; Holland, with all the processes that have been put in place over the last four years. I\u2019ve got some brilliant chefs there and Sauy Li is doing a fantastic job. They have been so supportive. This wouldn\u2019t be happening without Holland &amp; Holland.\u201d<\/p>\n<p><strong>It\u2019s a difficult time to open a restaurant. What is your experience?<\/strong><\/p>\n<p>\u201cIt\u2019s challenging. There are always going to be challenges in hospitality, it\u2019s a risky business. If you\u2019re doing it well, you\u2019re looking after your customers and you put in the work, hopefully it will be successful. The challenge is things like utilities; the costs are mounting. We\u2019re just trying to work with a small very good team here; it helps we\u2019re not overstaffing. I got to a point in my career where I thought I\u2019m either going to take a leap and have a go at it or I could look back in five years\u2019 time and say, \u2018I wish I\u2019d done it\u2019.\u201d<\/p>\n<p>Hawthorn, 14 Station Parade, Kew, TW9 3PZ.<\/p>\n<p><em><a href=\"https:\/\/www.hawthornrestaurant.co.uk\/\">hawthornrestaurant.co.uk<\/a><\/em><\/p>\n<!-- \/wp:paragraph -->\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b1ddfd6 elementor-widget elementor-widget-text-editor\" data-id=\"b1ddfd6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Interested?<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a739ba1 elementor-widget elementor-widget-text-editor\" data-id=\"a739ba1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div 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as a private chef for Tom Cruise and the Beckhams. He now runs Joshua Hunter at Holland &#038; Holland shooting grounds and is the chef patron of new restaurant Hawthorn. We spoke to Joshua about his latest project.<\/p>\n","protected":false},"author":7,"featured_media":6423,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[95,26,93,99],"tags":[116,118],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/posts\/6421"}],"collection":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/comments?post=6421"}],"version-history":[{"count":1,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/posts\/6421\/revisions"}],"predecessor-version":[{"id":10600,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/posts\/6421\/revisions\/10600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/media\/6423"}],"wp:attachment":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/media?parent=6421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/categories?post=6421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/tags?post=6421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}