i. Biography
Ross Bryans works in a modern French register at Les 110 de Taillevent London, the Marylebone address where the cooking is built to sit close to wine. Born in Irvine, North Ayrshire, Bryans has cooked professionally since he was 20.
Coming Up
Kitchen formation here runs from entry-level prep discipline to senior service responsibility. Ross Bryans started as dish washer at local pub, then moved through The Balmoral Hotel in Edinburgh before taking senior sous chef roles at Restaurant Gordon Ramsay in Royal Hospital Road, London, Restaurant Patrick Guilbaud in Dublin, and Martin Wishart in Scotland. The line of work then widened into head chef posts at Pollen Street Social and The Clocktower in New York, followed by chef director at Corrigan's Mayfair, London. Competition-format cooking entered the record when Bryans appeared as chef participant at BBC Two's Great British Menu (2018). Since 2019, the working brief has been head chef at Les 110 de Taillevent in Marylebone, London.
Where They Are Now
The restaurant’s cooking is French in base and modern in presentation, with Ross Bryans working toward subtly playful dishes and a controlled balance of flavours. Wine is part of the structure rather than an afterthought. Bryans works with the head sommelier to pair each dish with selected wines, keeping kitchen and cellar aligned across plate and glass. His own description of the work is direct: "I love the technical aspects of it, I love being able to be creative with style and flavours and I like the atmosphere and the team." The menu language shows the register: salted baked lobster with chestnut, black truffle, baby spinach and parmesan; Barbary duck with lavender, Swiss chard, persimmon, stilton tart and sauce gribiche; and Pink Lady apple tarte Tatin for two. Other dishes Bryans would introduce at the restaurant include lobster spelt risotto; Orkney scallops with cauliflower, cocoa, capers and vanilla butter; and beef short rib with Dorset snails, bone marrow crumb and spiced red cabbage.
Signature
The named signatures sit in the modern French frame: Salted baked lobster with chestnut, Barbary duck with lavender, and Lobster spelt risotto.
In Their Words “I love the technical aspects of it, I love being able to be creative with style and flavours and I like the atmosphere and the team.”
Honors
Recognition includes retaining Pollen Street Social's Michelin star in Ross Bryans's first head chef role.
Profile updated July 2026
FAQ
Asked of Ross
What is Ross Bryans's current role?
Ross Bryans is Head Chef.
Where did Ross Bryans work before?
Earlier in their career, Ross Bryans worked at Local pub, The Balmoral Hotel, and Restaurant Gordon Ramsay.
What recognition has Ross Bryans received?
Retained Pollen Street Social's Michelin star in his first head chef role.
