Julian Biggs
Julian trained in classic French kitchens, and worked at The Ritz, The Connaught, The Landmark Dining Rooms and Riverstation restaurant. He found a love for ingredients running a delicatessen and event caterer in the heart of Marylebone sourcing food weekly from Parisenne markets. “It was at this point that I really started to learn how important ingredients are, up until that point I had been under the impression that it was all in fact the other way around, when actually, it doesn’t matter how you manipulate the food, if it is not of the best quality in the first place, it won’t taste as good.
He then went on to work with worldwide publications consulting for Vogue Entertainment and Travel, Wallpaper, Food Illustrated and Food and Travel. “I have worked with professional photographers for editorial and advertising commissions, as well as being asked to be the food stylist for cookery and cocktail books for Gordon Ramsay, Elizabeth Luard and Sophie Conran amongst others.
It was at the same time that Julian walked through Urban Caprice’s door and met Jonathan Rutherfurd Best. Julian began working for Urban as a freelance chef and before long became part of the full time team, going on to run the kitchen alongside Anthony McNamara. Julian then worked as Creative Director of Urban Kitchen. His job involved working closely with the Design and Culinary team, and also Iain Graham, Executive Chef, to produce and cost menus, and help ensure that the kitchen follow through the menu from the initial design to the actual event.
Food history plays an important role too, Julian loves the subject and constantly scours shops and markets for antique books with new and exciting recipes that date back as far as medieval times.
He has created and produced menus for everybody from Mikhail Gorbachev, to Tony Blair, HRH Prince of Wales, Giorgio Armani, the likes of Tracey Emin, Madonna and Giorgio Locatelli amongst many, many others.
In 2008 Julian began working with Restaurants Etc Ltd and now oversees all of the outside catering for Mark Hix.
