Myles Donaldson appointed head chef of Garden Museum Café

Myles Donaldson has been appointed as head chef at The Garden Museum Café in Lambeth.

Starting his new role this month, Donaldson brings with him more than a decade's experience gained at a collection of some of London's most respected kitchens, including most recently as head chef at the original Noble Rot on Lambs Conduit Street. 

In line with the Garden Museum Café's focus on fresh, well-sourced ingredients and simple, well-executed dishes, Donaldson will serve a concise, seasonal menu of modern European dishes that change daily. 

Born in Norfolk to two chef parents, Donaldson studied fine art at college but pursued his culinary passion after graduating. He started his professional career in the kitchen in 2008. Ten years ago, his job brought him to the capital, leading to roles with Anchor & Hope, Frank's Café & Campari Bar and St John Bread & Wine, as well as Noble Rot. 

He now takes the reins at the Garden Museum Café, following the departure of George Ryle, who left the role after five years to open his own restaurant in his home county of Yorkshire. 

Donaldson's menu of modern European dishes changes daily, but guests can expect creations such as beetroot soup with horseradish; venison hunch, turnip and Port sauce; and chestnut semifreddo, mascarpone and chestnut shortbread. 

Garden Museum director Christopher Woodward comments on the appointment: "We're delighted to welcome Myles to the Garden Museum team. His approach aligns with the existing ethos of the restaurant, with a focus on fresh, seasonal produce and simple, but memorable dishes. His considerable experience and talent promises to deliver some creative and delicious menus in the coming months."

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