The Ixian Grand & All Suites in Rhodes welcomes four acclaimed UK-based chefs for a culinary takeover running throughout July to September. The residency marks the return of The Ixian Grand & All Suites’ chef collaboration series, following the success of last summer’s Kyma dining programme, a series of one-night-only menus from some of Greece’s most renowned chefs. This year, the resort turns the spotlight on the UK, inviting Britain’s top culinary names to bring their own signature style to Rhodes, beginning on 15 July.

Elliott Grover kicks off proceedings. The Executive Chef at Cut at 45 Park Lane has has crafted a menu that reflects his ingredient-driven style, opening with a trio of canapés: Jersey Royal potato with crème fraîche and caviar, tomato toast with olive tapenade, and hand-cut beef tartare with basil pesto, before moving into a chilled tomato and watermelon gazpacho with crab and mint oil. The main course sees a fillet of beef served with caponata, smoked tomato dressing and olive oil potato purée, rounded off with a classic Eton Mess of strawberries and vanilla ice cream, giving guests a true taste of Grover’s refined British sensibility against the backdrop of the Aegean.

“Last year’s chef series was a huge success with our guests, and it’s exactly why we wanted to build on that this summer,” says Michalis Papadopoulos, General Hotel Manager at The Ixian Grand & All Suites. “Bringing over four of the UK’s most exciting culinary names is a fantastic way to give our guests a real taste of home with a Rhodes twist. We can’t wait to welcome Elliott to kick off the series, and for guests to enjoy what the rest of our line-up has in store over the coming months.”
Line-up:

• Matt Tebbutt (23 August) – Host of BBC’s Saturday Kitchen and a familiar face across UK food programming, bringing classical training and an accessible, modern British style honed at his restaurant, The Foxhunter.

• Daniel Watkins (9 September) – Executive Chef at Holy Carrot and co-founder of ACME Fire Cult, known for bold, open-fire techniques and inventive plant-based cooking rooted in fermentation.

• Claude Bosi (23 September) – Two-Michelin-starred chef at Brooklands, The Peninsula London, celebrated for blending classical French technique with British seasonal ingredients, following acclaimed spells at Hibiscus and Claude Bosi at Bibendum.