The true-blue infatuation with the epoch of Instagrammable feasting destinations has disclosed not a pause of relent, as they tirelessly continue to enchant their discerning diners with an array of dazzling, gastronomical wonderlands. Think delectable gold flaked edibles, and theatrical smoke infused cocktails whilst luxuriating amongst a hypnotic visual exhibit of cascading flora, neon flooring and gem embellished surfaces.
Since the time of its rosy, radiant evolution in 2019 under shadow of London’s iconic St Paul’s Cathedral, the Ivy Asia has proven dutiful with their word of honour to intoxicate their guests the moment their bejewelled heels enter this unabashed tinselled Japanese imbued haunt, as they satiate their ravening appetites on a tantalising and picturesque Asian influenced fare.
The debonair design dalliance of fluorescent pink cherry blossom trees, intricate gold leaves, ornate silk banquettes and lofty samurai statues, against the iconic backlit flooring radiating its emerald hued glow through circles of semi-precious stone, has continued to grace its presence in London’s most chi-chi neighbourhoods. This stems from the aristocratic playground of Mayfair and modelesque haven of Chelsea, to now flaunting with poise in the fashionable historic quarters of Guildford, Brighton, Cardiff and Leeds.
Embracing his bon vivant stature at the healm of the vivacious Ivy Asia empire, Australian native Simon Gregory has flourished in his impeccable reign as the group’s executive chef with his shareable small-plate notion, which oozes with photogenic style swirled with indulgent substance. Quite the master stroke for someone who woke up one morning with the verdict to embark on a culinary career!
Honing in on his scrupulous skills clinched during his eleven years under Gordon Ramsay’s eagle eyes, guests can relish in chef Gregory’s aesthetically pleasing yet toothsome affair of tempura roll enwrapped with golden crisp fried prawn, butter tender lamb cutlets infused in smoked charcoal barbecue hints, not neglecting the lustrous, silken umami tinted serving of their wagyu beef paired with an earthy meat-like helping of fish shiitake mushrooms.
Nothing proved more joyful than to wallow with a glitter dusted, rose petal cocktail concoction underneath the vibrant Sakura brimming branches as I gleefully opted to grill Simon on his gastronomical escapades during his time in Oz, working for Richard Caring and his impending predictions for the Ivy Asia realm.
Your original roots come from Australia, tell us a little about your life in the land Down Under.
I was born in Sydney and around twelve years old, I moved to a country town in North West NSW called Tamworth, where I ended up going to an agricultural boarding school. It was an incredible experience and gave me a massive appreciation for the generations of people who have farmed land in Australia. Many of those whom I went to school with were from massive cattle properties and I gained a real insight into the challenges they faced such as the droughts, floods, and how that can impact one of the most important industries in Australia and affect the lives of those whom work the land.
You certainly have quite the glittering gourmet resume, what were the driving influences that led you into your culinary career?
When I left school, I decided I wanted to go straight into hospitality, which at the time in those early 90s wasn’t the glamourous world showcased today. I was fortunate to travel extensively at a young age and discover that food and hospitality showed a real priceless wealth through cooking, especially where we’d least expect it.
At that time in Sydney, there were only a handful of recognisable chefs or restaurateurs such as Neil Perry, Michael McMahon, and Damien Pignolet with these people being the industry trailblazers, whom had really put modern true-blue Australian cuisine on the map and become the inspiration for generations of Australian chefs.
What drove you to embark on the jet-set voyage abroad and into our beloved British kitchens?
It was 2000 when I started working at a fresh opening called The Establishment in Sydney, where I worked with a kitchen brigade of English, Welsh and Irish Chefs all of whom had worked in Michelin-starred restaurants in the UK, before opting to move to Australia. Ultimately I settled on doing the reverse and head to the UK to pursue a similar path. In 2003, I headed to the UK to work at Gordon Ramsay’s three Michelin star sanctum of Restaurant Gordon Ramsay in Chelsea, which set the path to spending the next 11 years with Gordon and working my way through the ranks, opening restaurants and working my hustle on new projects around the globe.
Describe a typical working day in the kitchen.
I’m a massive morning person, you’ll pretty much catch me in one of our restaurants in the early hours, you really can gain masses of insight to how it’s operated by checking in with the teams early in the day. Having multiple sites to look after, much of what we do is about our supply chain, so we can produce a great product consistently across the country. Checking produce and kitchen set ups each day is the golden key to unveiling the daily success of our business. Investing daily time with our head chefs and their teams is also vital as it is they who run our kitchens every day and appreciate the challenges we’re forever set to face.
Depending on where I’m at I try to work on development points each day for future menu amendments; it lends itself to a long day and I thrive on being in the restaurants at night as the atmosphere is incredible and fundamental to understand both our guests and our brigades alike. In essence, you can’t just run and claim to appreciate a restaurant if you choose not to be present when it is on the hop!
Do you tend to have a favourite time of the year or set of ingredients you love working with?
I love the English springtime, literally my favourite time of year for produce. In addition to The Ivy Asia, I have a couple of Italian restaurants Harrys Bar and Harrys Dolce Vita I tend to spend my time at. Spring menus and this season’s produce from both Europe and the UK is beyond incredible and a joy to work with.
What would you highlight as your biggest achievement and most difficult challenge during your career?
I’ve had so many incredible and rewarding experiences during my career, being afforded those roles in which I’ve worked to travel the world and play the lead role in countless opening projects, both in the UK and across the seas. That said, the day to day guest experience will always remain the most rewarding aspect of what we do.
The biggest challenge would most likely have to be closing the restaurants during the first Covid-19 lockdown, having never needing to envisage this as an obstacle waiting to happen. That era of trying to encourage the teams in those last crucial days we knew closing was inevitable was brutal, and by far one of our most punishing memories, but we proved resilient!
Do you have some special childhood food memories that particularly stand out?
Sunday roast at my grandmother’s house. She was a tremendous cook who had grown up during the Great Depression and was therefore very much against wasting anything. She would keep that roasting fat for weeks and re use every Sunday for the potatoes.
What initially attracted you into entering Richard Caring’s illustrious Ivy empire?
I’d known over the years a number of people whom had worked with the group, and had immensely admired the quality and level at which the company worked both on style and concept, right through to the execution in the restaurants.
From London’s chic haute-monde districts to Manchester and Brighton’s eclectic hubs, the Ivy Asia are well on the path for UK domination. How does it feel being part of such an iconic gastronomical journey?
It’s honestly amazing to be part of starting something and working on its growth and development. When I look back at how far Ivy Asia has come so far, in just a couple of years, I truly believe we have created something special.
Do you potentially see a global future for the Ivy Asia?
Who knows?! I just tend to focus on what we have here to ensure it maintains its quality and continues to do well and, of course, deliver to the guests’ colossal expectations. I believe that generally a great product can work anywhere, our job is to ultimately ensure its greatness so that if the opportunity arises to grow, we are ready for that.
What would be your own personal favourite dish from the menu?
I really love our Red Dragon dessert. It’s super fun taking a play on soft serve ice cream and toppings done in a creative and frisky manner which, when served to the guests, has that punchy real wow-factor moment.
Where can one generally track you down when you are away from the kitchen?
Either at a sporting event with my wife and kids (we all love rugby and my kids both play) or just relaxing around Surrey outside of London for a change of scene.
If you weren’t a chef, what would be your other career choice?
I’ve always liked the idea of working in a creative design role, like an architect. Designing something on paper and watching it come to fruition I think is a pretty exceptional milestone to achieve.
What is the ultimate dream?
I like to think I’ve always had realistic goals, and have been able to achieve a number of them. My ultimate dream is that my kids have everything they need to achieve their dreams and to realise their own goals and I will support them in whatever they choose to do.
Factbox
Website: theivyasia.com
