This season, The Ixian Grand & All Suites, a five-star, adults-only beachfront retreat on the west coast of 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’ celebrated chef collaboration series, following the success of last summer’s KYMA dining programme, which saw guests turn out in force for 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 throughout the coming months, beginning on the 15th of July with Elliott Grover.
Grover is a leading figure in London’s fine dining scene and Executive Chef at CUT at 45 Park Lane. Alongside his current role at CUT, he has cooked in some of the capital’s most prestigious kitchens, including Le Caprice, Scott’s and Duck & Waffle, building a reputation for a refined, ingredient led approach and a modern take on British cuisine. Grover’s talent has also taken him onto the world stage, having cooked at the Oscars alongside legendary chef Wolfgang Puck.
For his Ixian debut, Grover has crafted an exclusive 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. 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,” says Michalis Papadopoulos, General Hotel Manager at The Ixian Grand & All Suites.
Each evening of the culinary series, The Ixian Grand & All Suites is offering guests a rare chance to sample some of London’s finest dining without leaving the resort, with every takeover promising a unique and unforgettable evening. Guests staying at the resort during these dates throughout July, August and September will have the chance to experience each chef’s menu as part of this exclusive summer series.
Summer Culinary Series 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 award-winning 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.
