i. Biography
Career Britain’s fields and Franco-British technique sit close together in Steve Williams’s cooking: seasonal small plates at 40 Maltby Street in London, built to let product lead and the calendar set the terms. The style is restrained, but not thin; flavour is layered with the sort of control that comes from years in kitchens where timing, pace and judgment matter. Training at Lostock Hall High School and WR Tuson College set the base, before Williams moved through Le Gavroche in London, Le Manoir aux Quat'Saisons in Oxfordshire, and the Devonshire Arms in Bolton Abbey. Those kitchens gave the work its structure: classical discipline, seasonal thinking, and the expectation that each plate should be clear about what it is doing. In 2003, Williams became Executive Chef at Mellor's Stanley House Hotel and Spa. That role marked a shift from accumulation to authorship, with experience turned into a more recognisable point of view. He is now Executive Chef at 40 Maltby Street, where the same composure and purpose remain the frame for the cooking. - Executive Chef — 40 Maltby Street, London - chef — Le Gavroche, London - chef — Le Manoir aux Quat'Saisons, Oxfordshire - chef — Devonshire Arms, Bolton Abbey - Executive Chef — Mellor's Stanley House Hotel and Spa (from 2003) Education: Lostock Hall High School; WR Tuson College
Signature
Franco-British cooking is the register Steve Williams has made his own at 40 Maltby Street: British produce, seasonal small plates, and a style that keeps the plate clean and the flavours legible. Steve Williams focuses on Franco-British food.
Acclaim
The Michelin star earned at The Harwood Arms in London in 2011 is the key recognition attached to Williams’s career. It confirms a run of work already visible in the kitchens that shaped him and in the measured, seasonal approach he carries at 40 Maltby Street. The Michelin star earned at The Harwood Arms in London in 2011 remains the major award attached to Williams's career. It sits neatly within the chronology of his work, not as an interruption but as confirmation of a trajectory already visible in the kitchens that came before and after. Set beside his current London kitchen at 40 Maltby Street, it gives his reputation a precise and enduring reference point.
FAQ What is Steve Williams's current role? As of 2026, Steve Williams is Executive Chef. Where did Steve Williams train or study? Steve Williams trained at Lostock Hall High School and WR Tuson College. What is Steve Williams known for? Seasonal British small plates.
