The Savoy is set to inject a new vitality into its famous restaurants with the appointment of new Executive Chef Holger Jackish. Having worked at the hotel in 1999 as executive sous chef, Jackisch returns to lead The Savoy’s culinary team across the hotel’s restaurants and bars, now with over a decade’s experience garnered in the Middle East and Russia. Passionate about produce and firm in his belief that cuisine speaks its best through fresh ingredients, Holger Jackisch’s new direction will centre on British seasonal food, created with style and cooked to perfection. Taking over the helm at Kaspar’s, The Savoy’s magnificent riverside restaurant, Jackisch’s rejuvenated menu will focus on locally sourced seafood; beautifully prepared and elegantly presented. The perfect spot for relaxed lunches, and early evening drinks and bites, Kaspar’s all-day offering will also feature succulent meats from the grill alongside lighter bites and cured fish platters at the seafood bar.
Taking on the full culinary responsibility of a hotel as renowned and gastronomically focused as The Savoy is not daunting for Jackisch, who wears a heavy belt of experience, garnering insight from an extensive list of countries along his career path. Having headed up the kitchens in some of the world’s top international hotels since his departure from The Savoy in 2004, Jackisch has worked with Kempinski, Jumeirah and Ritz-Carlton in Dubai, Bahrain, Egypt, Qatar, Seychelles and most recently Moscow.
Once under the watchful culinary eye of The Savoy’s beloved Anton Edelmann, Jackisch returns older, wiser, and with the same sense he has long had of clean, fresh fare with a classic French base and contemporary presentation. He returns to London with excitement to get into the farmers’ markets and countryside, to source produce as local as he possibly can.