Tristan Welch

Head Chef at London's Launceston Place, Tristan Welch has benefitted from a Gordon Ramsay scholarship, but gone on to earn his own success

Tristan started his culinary career at The Pink Geranium in London, where he trained for six months as a commis chef. After this, he moved to City Rhodes restaurant in 1998, briefly followed by a stint at Aubergine, where he worked as chef de partie.

In mid 1999, Tristan joined Le Gavroche and he remained there for over a year and a half before joining L’Arpege in Paris and in 2000, where he won the Award of Excellence from the Academy of Culinary Arts, which recognises exceptional talent and ambition in young chefs.

Tristan then did some work at the Box Tree gastro pub in Ilkley, West Yorkshire and before moving north to work at the five star Glenapp Castle in Ayrshire, Scotland for two years. During this time, Tristan was awarded the prestigious Gordon Ramsay Scholarship Award in 2003.

Tristan’s first head chef position was at the two Michelin-starred restauarant, Petrus in 2005 where he worked under the executive guidance of Marcus Wareing. Petrus was awarded the Best Restaurant Award in the Harden’s Guide 2008, which judged the restaurant on food, service and atmosphere. In March 2008, Tristan re-launched the Kensington restaurant, Launceston Place, where he has created a modern British menu.

Tristan Welch

Tristan Welch's Recipes



 
Swedish bacon pancake with lingonberry preserve
Swedish bacon pancake with lingonberry preserve on Market Kitchen

Like a yorkshire pudding, Tristan Welch’s bacon and onion-flavoured 'pancake' is baked in the oven

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 30 min

Mussels with apple and feta
Mussels with apple and feta on Market Kitchen

Sweet apple and tangy feta cheese are a refreshing match for these mussels cooked in white wine, in a recipe by Tristan Welch

Avg user rating: 4 out of 5 stars



easy

Total time
25 min

Lamb chops with stuffed onions
Lamb chops with stuffed onions on Market Kitchen

A comforting dish of flavoursome lamb chops and meltingly soft roast onions with a nutty stuffing from Tristan Welch

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 5 min

Cranachan
Cranachan on Market Kitchen

Tristan Welch prepares one of Scotland’s favourite desserts with oats, fruit, honey and, of course, a little whisky

Avg user rating: 5 out of 5 stars



easy

Total time
25 min

Pot-roast chicken with brown rice and beer
Pot-roast chicken with brown rice and beer on Market Kitchen

Tristan Welch’s nutritious chicken and rice makes an easy one-dish meal for the whole family

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 50 min

Poached fillet of beef
Poached fillet of beef on Market Kitchen

Tristan Welch serves his melt-in-the-mouth beef with vibrant beetroot tops

Avg user rating: 4 out of 5 stars



easy

Total time
45 min

Easy rhubarb and custard ice cream
Easy rhubarb and custard ice cream on Market Kitchen

You don’t need an ice cream maker for Tristan Welch’s gorgeous ice cream combo

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr

Rice pudding soufflé
Rice pudding soufflé on Market Kitchen

Until now Tristan Welch’s signature dish has been a closely guarded secret – and the secret ingredient is something quite unexpected!

Avg user rating: 3 out of 5 stars

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intermediate

Total time
1 hr 20 min

Ham, egg and chips with English ale
Ham, egg and chips with English ale on Market Kitchen

Not your standard egg and chips, Tristan Welch’s version takes a quick supper classic to new heights

Avg user rating: 4 out of 5 stars



easy

Total time
40 min

Asparagus in the hole with spring onion cream
Asparagus in the hole with spring onion cream on Market Kitchen

Tristan Welch replaces sausages with seasonal asparagus and plenty of fresh green herbs in this lighter take on an old British favourite

Avg user rating: 3 out of 5 stars



easy

Total time
45 min