Our philosophy is serious cooking delivered in a simple, cool, relaxed environment. We serve great food expertly cooked.
Fat Phils is a simply furnished room with an open kitchen filled with the happy sounds of people being well fed. The kitchen is headed up by Phil Cooper who is blessed with an incredible palate coupled with real talent.
The menu is unfussy food with the focus on the ingredients giving you the opportunity to enjoy the taste of well executed, uncomplicated food at fair prices.
I am a classically trained chef and have cooked in some of the best and most high profile restaurants in London. At the start of my career I trained with Michel Roux for 2 years at the Waterside Inn in Bray. I went on to work for Raymond Blanc at Le Manoir Aux Quatre Saisons and then subsequently worked for Marco Pierre-White for many years including as the Executive Chef at the Mirabelle when it was awarded a Michelin Star.
I grew up in a small village on the outskirts of London in the 1970’s, money wasn’t short but we were just ordinary folk eating plain uninspiring food. When I left school and went to college to train as a pastry chef, my life changed. The smells, texture and flavours of food began a lifelong inspiration for me to travel and stretch my boundaries. Food wasn’t just about sustenance it now became a source of ambition, hope and aspiration. Throughout my journey in some of London’s most famous kitchens, I have always valued simple, well-prepared food above all else. I want the ingredients to be the star of the show and to make food which is comforting, and honest. In opening Fat Phil’s, I have returned to my true love for simple well -cooked food which massages the soul!