Sam White

Sam grew up on a dairy farm in Somerset and was taught the importance of great produce and British farming principals from a young age and remain at the heart of his menus today. His career began close to home with an apprenticeship under renowned chef Richard Guest at the Castle Hotel, a historic establishment with 1 Michelin Star, 3 Rosettes and a reputation for championing British produce.

Sam then moved to France to expand his knowledge by working in both Normandy and Paris before returning to the UK to hone his talents under the guidance of Executive Chef Michael Caines at the award-winning Gidleigh Park restaurant in Devon, holder of 2 Michelin Stars and 4 Rosettes. Next Sam took up a position at the world-renowned Quartier Francaise in South Africa, which at the time was one of San Pellegrino’s 50 Best Restaurants in the world and is still regarded as the best restaurant in the Middle East and Africa today.

Sam then returned to the UK to further develop his skills and soon established himself as one of London’s most promising young chefs with a position at Scott’s in Mayfair working under Chef Tim Hughes, followed by five years working under Chef Gilles Quillot at the French Ambassador’s Residence where he made his Sous Chef debut – and made history by being the first ever English Chef to be employed by the Ambassador.

Next Sam spent four years at Hix, working closely with Chef Mark Hix and progressing from Events Head Chef to Group Head Chef and finally an Executive Chef before joining Fortnum’s in August 2

Joining Fortnum & Mason in August 2020 as Head Chef at sister restaurant 45 Jermyn St., Chef Sam quickly established himself as a true leader with enormous creativity and was promoted to Fortnum’s Executive Chef in August 2023 with his role expanding to include The Wine Bar, FIELD by Fortnum’s and Bar 3’6 as well as 45 Jermyn St. In addition, Sam also plays a key role in developing and executing the events programme within Fortnum’s Food & Drink Studio, a playground for the culinary curious located on Fortnum’s 3rd Floor which opened in March 2023 with the ambition of bringing passionate home cooks, complete beginners and professional chefs together through delicious events and experiences.

From championing independent suppliers and menus determined by food cycles to a Future of Food supper club in The Food & Drink Studio exploring the changing landscape of food supply and how we can make the most of each ingredient, Sam’s passion for sustainability and seasonal produce is apparent across the business and is one of the many reasons he is enthusiastic about developing the next generation of chefs within Fortnum’s.