i. Biography
His standard is direct: "The most important thing is taste, absolutely everything that is put on the plate must taste good and it’s about a perfect balance of flavours that work in harmony with each other for me."
The Climb
Early in his career, Daniel Smith worked as chef at Le Gavroche and chef at Morston Hall in Norfolk, building his reputation in two distinguished kitchens. Today, he is owner of The Ingham Swan (since 2010), owner of The Wildebeest (since 2015), owner of Warwick Street Social (since 2016), chef owner of Fordwich Arms, and chef owner of The Bridge Arms.
Signature
Daniel's signature dishes include roast guinea fowl with sweetcorn, cep & tarragon, raw Orkney scallop with onion consommé & Cornish caviar, South coast crab with Isle of Wight tomatoes & lemon verbena, South coast turbot with clams, girolles, cauliflower & vin jaune, duck liver parfait with blackberry, and Sauternes & warm doughnuts.
In Their Words “If one isn’t quite right the pairing simply won’t work and could have a negative impact on either the dish, the wine, or both.” “I believe it is a balance of acidity that is most crucial when pairing food with sparkling wines like Nyetimber.”
Recognition
Daniel's honors include Michelin star, The Observer's Young Chef of the Year (2016), Bib Gourmand, and 2 AA Rosettes.
Profile updated July 2026
FAQ
Asked of Daniel
What is Daniel Smith's current role?
As of 2026, Daniel Smith is Head Chef.
Where did Daniel Smith work before?
Daniel Smith's earlier career included Le Gavroche and Morston Hall.
What recognition has Daniel Smith received?
Michelin star.
