Graham Squire,The Goring
Chefs Engagés
Champagne AYALA has been meeting passionate chefs whose culinary practices go far beyond the plate — chefs whose commitment to people and the planet gives true meaning to their cuisine, chefs who are making things happen. One such encounter led the House to Chef Graham Squire, Executive Chef of The Goring in London — the sixth member of the growing community of Chefs Engagés, joining the committed chefs David Sulpice at La Villa l'Etang Blanc, Luke Holder at Limewood Hotel., Gianni Pinto at Noi, Alice Arnoux at Café de l'Usine and Manon Negretti-Guichard at Bonnotte.
At The Goring, London’s last family-owned five-star hotel, Chef Graham Squire preserves the soul of iconic British cuisine—refining tradition with a modern touch, whilst mentoring the next generation with sincerity. Timeless heritage and contemporary execution. A mindset we understand and practice every day at Champagne AYALA. From our foundation in 1860, we’ve passed on savoir-faire, refined our methods, and always looked at renovating our historic site with eco-conscious precision. Like Chef Graham Squire, we craft for today and tomorrow, whilst always staying true to yesterday.
Graham Squire – The Journey of a Committed Chef & his inspiration to become Chef
For Executive Chef Graham Squire, the love of cooking began in a family kitchen, guided by his grandmother’s steady hands. It was there that he discovered the emotional power of food—the way a single meal could bring people together, preserve tradition, and tell a story. From these early lessons, Graham emerged not only as a talented cook, but as a truly committed chef—one for whom every dish must carry meaning, heritage, and heart.
His culinary path led him through some of Britain’s most esteemed kitchens. He trained at Claridge’s, then worked at Le Manoir aux Quat’Saisons, absorbing the discipline and finesse of classical French technique. He later became Head Chef at Trinity, a Michelin-starred gem in Clapham, before leading the kitchen at The Lickfold Inn in West Sussex. Each post added depth to his craft, but also confirmed his belief that true culinary excellence lies in the details—in the sourcing, the precision, and the respect for ingredients.
In 2019, Graham joined The Goring, a place that felt like the natural continuation of his personal and professional values. As London’s last family-owned five-star hotel, The Goring is not just a property—it’s a legacy. For over 115 years, it has stood just steps from Buckingham Palace, beloved for its impeccable English charm and discreet luxury. Still owned by the Goring family, it holds the rare distinction of being the only hotel to receive a Royal Warrant for hospitality.
For a chef so deeply rooted in the importance of heritage and excellence, The Goring offered more than just a kitchen—it offered a kindred spirit. Graham saw in it the same values that guide his approach: a reverence for tradition, a dedication to quality, and the freedom to innovate within the bounds of respect.
This connection echoes the spirit of Champagne AYALA, a historic Champagne Maison founded in 1860. Like The Goring, Champagne AYALA continues to honour the vision of its founder, with every action rooted in a quest for purity, balance, and savoir-faire. Their knowledge has been carefully passed down through generations, much like Graham’s own culinary philosophy. Both chef and Maison are deeply committed to craftsmanship, innovation, and carrying tradition forward in sustainable and modern ways.
It’s no coincidence, then, that Champagne AYALA has been a proud partner of The Goring for over 20 years—two institutions united by shared values, timeless elegance, and a dedication to excellence that transcends generations.
Graham Squire – His vision of tomorrow’s kitchen – A Timeless Table
The past can be a powerful guide—but only if you allow it to evolve. That belief is at the heart of Graham Squire’s vision for The Goring’s Dining Room. With more than a century of tradition behind it, the restaurant could easily have rested on its laurels. Instead, Graham brings a bold sense of relevance to its revered foundations, proving that even the most iconic establishments must continue to grow.
In 2024, The Goring unveiled a remarkable refurbishment: new interiors designed by Russell Sage Studio, and a state-of-the-art kitchen that now serves as the creative heartbeat of the Dining Room. Under Graham’s leadership, the restaurant proudly retained its Michelin star, while embracing a new era of modern British gastronomy.
Yet, amidst the transformation, the classics remain. Signature dishes like lobster omelette, beef Wellington, and rum baba still headline the menu—dishes that guests return for year after year. These meals are more than just food; they are rituals that span generations. And while the essence of each dish is preserved, Graham carefully introduces seasonal twists, either by changing a key ingredient or refining the cooking method—subtle touches that breathe new life into timeless plates.
This philosophy mirrors the Champagne AYALA approach to winemaking. Though steeped in history and tradition, AYALA has embraced innovation, introducing eco-friendly practices and small stainless steel vats at their historic site in Aÿ to preserve freshness and precision. Just as Graham fine-tunes tradition in the kitchen, AYALA refines each cuvée to reflect both heritage and modernity. In both cases, tradition is a foundation, not a finish line.
And then there’s “The Goring Way”—an unmistakable mix of eccentric charm, understated fun, and classic British character. It’s fine dining without stiffness, luxury without pretence. The dining room is a place where long-time regulars, visiting royals, and first-time guests all find something familiar—and something new.
Beyond the menu, Graham is also deeply focused on legacy. Through an apprenticeship programme, he mentors young chefs, sharing knowledge and instilling in them the same commitment that has shaped his own career. “It’s the young generation that’ll cure the kitchen,” he often says—a reflection of his belief in the power of training, guidance, and patience.
The result is a restaurant that balances memory and momentum. With Graham Squire as its committed chef, The Goring’s Dining Room is not just a place to eat, but a place to experience something enduring—a meal that pays tribute to the past while looking firmly toward the future, much like the philosophy that continues to define Champagne AYALA.
