Chef
Stuart Tattersall
- Discipline
- Chef
- Based in
- Hoorn, Netherlands
i. Biography
The work is anchored in place, not in abstraction: Norfolk venison and local beef on one side, Kolkata home cooking and regional Indian influence on the other. In Stuart Tattersall’s kitchen, those references do the structural work. They set the line between estate-led British cooking and a Modern Indian small-plates register, with place carrying seasoning as much as identity.
The Climb
From 2014, Stuart Tattersall was Chef Patron at The Gunton Arms, where the estate setting tied the kitchen directly to the landscape. Norfolk venison and local beef gave that period its seasonal frame and a clear regional register. Today, he is Executive Chef of Gunpowder Spitalfields, where the same control is carried into a different format and a different body of reference.
Today
At Gunpowder Spitalfields, the cooking is built as Modern Indian small plates, a format that lets flavour arrive in shorter, sharper runs. The menu draws on Kolkata home cooking and regional Indian influences, so the food reads less as a broad statement of Indian cuisine than as a link between domestic cooking and wider regional practice. Among the dishes attached to the restaurant, Chettinad pulled duck is identified as the dish to order. It is the clearest single marker of Stuart Tattersall’s current London work: a named preparation that concentrates the restaurant’s approach into one plate. Within the menu, it gives the Kolkata and regional references a fixed point.
Signature
Stuart's signature dishes include Chettinad pulled duck.
Recognition
The career is legible through the ingredients, the formats, and the places attached to them.
Profile updated August 2026
FAQ
Asked of Stuart
What is Stuart Tattersall known for?
Modern Indian small plates.
