Inside Restaurant 1890 by Gordon Ramsay at The Savoy With Chef James Sharp

James Sharp is currently at the helm of one of London’s most prestigious eateries, Restaurant 1890 by Gordon Ramsay at The Savoy. The Michelin-starred dining room is inspired by the culinary legacy of Georges Auguste Escoffier, the ‘king of chefs and chef of kings’ who joined the hotel in 1890. Sharp joined in January 2022 and is responsible for overseeing the kitchen and creating the intimate restaurant’s tasting menu for just 24 guests. Jenny Jefferies hears more below.

Five Minutes With…  James Sharp

Who or what inspired your love of cooking?

My love of cooking began at university, where I had to cook for myself for the very first time. At home, my mum had always taken care of most of the meals, so it wasn’t until I had that independence that I really discovered the joy of it. By the time I graduated, I was making fresh pasta and bread every day. It quickly went from a hobby to a genuine passion, so after finishing my degree, I decided to pursue it professionally and got my first kitchen job in a local catering company in Leeds, baking bread rolls and scones. And that’s where it all started.

How much pressure is there when cooking for 24 guests at Restaurant 1890?

There’s always pressure in this industry, regardless of the number of guests. At Restaurant 1890, the pressure comes from maintaining the standards we’ve so proudly set, standards that define the experience. I’ve always believed that pressure is a privilege, something you’d rather have than have taken away. It’s a reminder of the responsibility we carry and the level we’re striving to uphold, even when things get tough.

How important are the changing seasons to your restaurant?

The seasons are absolutely central to what we do at Restaurant 1890. They’re what keep the menu fresh, dynamic, and continually evolving. One of the real joys of being a chef is looking forward to the arrival of your favourite ingredients and hopefully discovering new ones along the way. After the depths of winter, we’re always excited for the first green shoots of spring, and after the vibrancy of summer, we welcome the rich, comforting flavours of autumn. Every season brings something special to celebrate.

What is your next culinary dream?

My next culinary ambition is to continue developing both the restaurant and the incredible team we’ve built over the past three years. I genuinely believe our ceiling is still far above us, we’ve come a long way, but there’s still so much more we can achieve. I’m deeply focused on the fine details, the nuances that elevate every service, and committed to pushing Restaurant 1890 to the next level for our loyal returning guests and our new diners alike. Of course, we remain ambitious for accolades, but it’s the journey of refinement and excellence that truly drives me.

How do you see yourself in helping to nurture the next generation of chefs?

By being present and generous with knowledge. I’ve been fortunate to learn from some of the best and it’s a responsibility to pass that on. We create an environment where younger chefs can grow with structure and purpose, not just learn techniques but understand the ‘why’ behind every decision. At the moment my focus is on developing my own brigade, but as my career continues to evolve, I’d love to expand that influence more widely across the industry, if the opportunity arises. I want young chefs to leave us not just skilled, but inspired and confident to lead.

You can try Sharp’s cooking at gordonramsayrestaurants.com