Scotland-born chef Isaac McHale started his career at a fish-mongers at fourteen years. He forms one third of the Young Turks, a London-based trio of chefs that share a food philosophy, using well-sourced British ingredients and foraged foods to create clean and flavourful dishes. He is the Head Chef of East London restaurant Clove Club, which focuses on British produce and putting vegetables at the forefront of dishes.
Chef McHale’s cuisine reflects the experiences that have taken him through prestigious kitchens around the world. Working in restaurants in Glasgow, Isaac gained the bulk of his experience completing internships with Tom Aikens, René Redzepi and Mark Best and working for six years at Ledbury. Although short, the lasting effect of his time at Noma is prominent in his current cuisine, indulging in organic ingredients and natural aesthetics.