Meet the Chef
Executive Chef, Bistro Qelin
Julian Ashworth leads the kitchen with a calm, exacting hand, shaping refined British dishes that feel both deeply familiar and quietly surprising. His cooking is rooted in seasonality, precision, and a genuine sense of hospitality.
A Culinary Path
Julian Ashworth began his career at sixteen, washing pans in a family-run bistro in Yorkshire before earning a place at Westminster Kingsway College. After graduating with distinction, he spent five years under the tutelage of Michelin-starred chefs in Lyon and Copenhagen, where he developed a respect for classical technique and a curiosity for modern European restraint.
His first head chef role came at a small dining room in Bath, followed by seven years leading the kitchen at a private members' club in Mayfair. During that time, Julian earned a reputation for precise, understated cooking and for mentoring young chefs with patience and clarity. In 2021, he joined Bistro Qelin to build a kitchen where fine dining could sit comfortably beside the energy of an offline casino lounge.
Julian has been recognised with two AA Rosettes and was named a finalist in the Craft Guild of Chefs Awards. His approach remains grounded in the belief that a great plate should never shout; it should invite the guest to lean in.
Philosophy in Practice
"A dish should taste of the moment it was made, not the ambition of the person making it. My job is to listen to the ingredients and then get out of their way."
Julian's philosophy is built on three principles: seasonality, balance, and hospitality. He changes the menu every six weeks, following the rhythm of British farms and coastal waters rather than the demands of fashion. Traditional techniques are preserved, but they are never allowed to become a museum piece; a slow-cooked shoulder of lamb might arrive with a bright, acidic herb salsa, while a classic lemon tart is finished with olive oil and sea salt.
Above all, Julian believes that a dining room should feel like a generous host's home. Every plate leaves the pass only when it is ready to be enjoyed, not merely photographed. That sense of care extends from the first amuse-bouche to the final petit four served beside the casino lounge.
Signature Dishes
These dishes appear on the menu season after season, refined but never fixed. Each one carries a specific memory or technique that Julian returns to when he wants to test the kitchen's focus.
A dish built around patience. Forty-day aged beef is roasted over open flame, then rested and carved to order. Smoked bone marrow adds depth, while charred leeks and a sharp watercress purée keep the plate lively. It is the kitchen's most requested main course.
Julian's tribute to the south-west coast. Line-caught turbot is cooked on the bone to preserve its delicate texture, then finished with a citrus beurre blanc that balances richness with acidity. Sea herbs and a whisper of chilli bring the dish into focus.
A dessert that nods to the casino lounge's sense of occasion. Bitter chocolate mousse is layered with salted caramel and macerated berries, then finished with a single sheet of gold leaf. It is indulgent without being heavy, and it pairs beautifully with a glass of aged port.
From Farm to Table
Julian works directly with a small network of growers, fishermen, and cheesemakers, many of whom he has known for over a decade. Vegetables arrive from a regenerative farm in Kent, lamb from the South Downs, and shellfish from day boats working out of Cornwall. The menu changes when the produce changes, not the other way around.
Sustainability is treated as a practical discipline rather than a slogan. Whole animals are butchered in-house, trimmings become stocks and sauces, and surplus bread is turned into the kitchen's own sourdough crackers. Nothing arrives pre-portioned or pre-seasoned; every element is tasted and adjusted by the team each day.
Bespoke Experiences
Julian's kitchen extends beyond the main dining room. For private events, he creates bespoke tasting menus that can be paired with the rhythm of the offline casino lounge. A seven-course dinner might begin with champagne and oysters, pause for a round of blackjack, and resume with roasted grouse and a carefully chosen Burgundy.
Menus are developed in conversation with each host, taking into account season, occasion, and the preferences of every guest. Whether it is a birthday celebration, a corporate evening, or an intimate supper for twelve, the food is designed to feel effortless and personal.
A Personal Note
"I find ideas in places that have nothing to do with restaurants: a Turner sky, a jazz record, the way light falls on a roulette wheel. The best dishes come from that kind of sideways glance."
Julian keeps a notebook filled with flavour combinations, sketches, and fragments of conversations overheard in the dining room. Travel informs his palate, but so do the small rituals of London life: a morning walk through Borough Market, a late-night game of poker, a bowl of noodles after service. Inspiration, he says, is rarely found by looking for it directly.
Reserve Your Table
The best way to understand Julian's cooking is to sit down and let the evening unfold. Book a table in the restaurant, or combine dinner with an evening in the offline casino lounge. The kitchen is open Tuesday to Saturday from 6pm, with a shorter lunch service on Fridays.
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