Guy Betteridge joins Isla at The Standard

The Standard, London, has announced the appointment of Guy Betteridge as executive chef of its ground floor restaurant, Isla. 

The chef joins The Standard from Soho House, marking the start of his time at Isla with a full menu refresh, due to launch today (Wednesday 28 September). 

Betteridge is an industry veteran with over 14 years' kitchen experience. He began his career at The Grove Hotel in Hertfordshire, before moving up the ranks with the Gordon Ramsay Group at Boxwood Café, restaurant Gordon Ramsay, Savoy Grill, Bread Street Kitchen and Heddon Street Kitchen. He then moved on to join Bronte in Trafalgar Square as head chef, followed by the South Place Hotel (D&D), Kimpton Fitzroy London and most recently, Soho House. 

Betteridge's menu merges seasonal British produce with European and Asian techniques and flavours. Highlights include whole native lobster with garlic butter; Cornish red chicken with ricotta, 'nduja and sprouting broccoli; and cauliflower with herb yoghurt, cherry molasses and mint. 

The restaurant will also have a dedicated raw bar where Isla's chefs will prepare light, vibrant crudo and salads, including Scottish halibut crudo with jalapeño, orange and yoghurt; tuna tartare with soy and coriander; and burrata with bitter leaves, pear and balsamic dressing. 

Guests will also be able to enjoy wines from Isla's minimal-intervention list, as well as a selection of innovative cocktails, fresh juices and home-made vermouths. 

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