i. Biography
At The Goring in London, Graham Squire works in British cooking as a matter of structure: Sunday roasts, classic dishes, and the steady judgment required to keep a recipe intact while tightening its finish. As Executive Chef at the hotel, he cooks in a register defined by British cuisine’s older forms, with a modern edge that clarifies rather than replaces them. The result is less reinvention than recalibration, with familiar flavours brought into sharper focus.
The Climb
Training at Bournemouth and Poole College gave Graham Squire the base that the rest of his career builds on: technique, discipline, and the habit of working to standard. From there, his path moved through kitchens that carried their own expectations and pressure. He went on to work as placement at Claridge's Hotel in London, chef at Le Manoir aux Quat’Saisons, chef at Trinity in Clapham, Head Chef at The Lickfold Inn in West Sussex, and Head Chef at The Dining Room at The Goring in London (2019–2022). Each stop added range, but the through-line stayed consistent: British cooking treated as craft, not shorthand. That progression led to his appointment as Executive Chef of The Goring (since 2022). The role places him inside a house already closely linked with British culinary identity, which makes continuity part of the brief. The work there is not about breaking with the house style, but about keeping it clear, steady, and recognisable while still moving it forward.
Today
Today, Squire’s role is one of stewardship. He oversees the hotel’s cooking and maintains the thread that ties the kitchen to British culinary identity. At The Goring, that means meeting expectations for familiar food with control rather than noise. The kitchen stays grounded and assured, with enough modern clarity to keep the classics from going slack. He describes the cooking as traditional British cooking with a lovely classic twist, and that phrase sits close to the centre of the work. Tradition remains the base, but it is handled rather than left untouched; textures can be cleaner, presentation more exact, and flavours better defined. The discipline here is in knowing how far to go, and stopping there. In practical terms, that means a kitchen language built from roasts and classic forms, worked with care so the familiar is treated as material, not memory. The dishes stay inside the canon. They return to it with finer edges, preserving the comfort of the known while tightening the details on the plate.
Signature
Graham's signature dishes include lobster omelette and beef Wellington. Together, they show range: one exacting and delicate, the other firmly lodged in classic British dining and the rituals of a composed table. In both, the point is precision and control, with timing and technique carrying as much weight as flavour.
Recognition
Those roles mark the public shape of his rise, from kitchens shaped by training and repetition to leadership at one of London’s named hotel dining addresses. It is a career that reads as earned step by step, with each kitchen adding another layer to the same working idea: British food, handled with discipline, warmth, and a clear sense of how the old can still land with force.
Profile updated July 2026
FAQ
Asked of Graham
What is Graham Squire's current role?
As of 2026, Graham Squire is Executive Chef.
Where did Graham Squire train or study?
Graham Squire trained at Bournemouth and Poole College.
What is Graham Squire known for?
British cuisine.
