Daniel Garland, A chef Called “Chops” is a fire-driven chef whose cooking is rooted in bold flavours, seasonal produce, and deep respect for local ingredients.
Trained in the heat and intensity of Ottolenghi’s fire-and-fermentation restaurant, Danny has developed a style that celebrates smoke, char, and the transformative power of fermentation.
Working directly with growers, foragers, and small-scale producers, Danny builds menus around what the land offers at its peak.
His dishes balance primal cooking over open flames with refined technique—bright ferments, layered textures, and vibrant, unapologetic flavour.
Whether tending a live fire, coaxing depth from slow ferments, or championing sustainable local food systems, Danny cooks with instinct, curiosity, and a dedication to letting ingredients speak for themselves.
