Tottenham Hotspur FC Confirm Their Starting Line-Up (of Chefs)

Last month the chef Chris Galvin was announced as just one of Tottenham Hotspur’s Michelin-starred chef line-up, joining the Roux family in overseeing a new dining programme for corporate hospitality packages when the football club’s new stadium opens in north London next year. Today it was announced that he will be joined by two other high-profile London chefs: Dipna Anand and Bryn Williams.

Anand is the chef / owner of Southall restaurant Brilliant, a venue which appeared in Gordon Ramsay’s Best on Channel 4 and which counts Prince Charles and actor Kevin Costner among its celebrity fans.

She said: “I have a love affair with Indian cooking and through this exciting collaboration with Tottenham Hotspur, I’m looking forward to bringing the fantastic Indian dishes I grew up with to a new audience.

“At one match, guests On Four might be eating the finest European cuisine courtesy of the Roux family, Chris or Bryn, and the next they will sample my taste of Asia — there is a great variety on offer.”

Williams — chef patron of Odette’s in Primrose Hill London — has worked under Marco Pierre White at The Criterion, Michel Roux Jr at Le Gavroche, and as a senior-sous chef at The Orrery. “It’s incredibly exciting to bring my signature dishes and Britain’s finest produce to the club’s new stadium,” he said.

Before praising the level of facilities at the new stadium (based on designs): “The H Club closely resembles Michelin star restaurants across the globe in everything from the design and atmosphere, to the food that will be served. I’m looking forward to being part of something that takes the food offering at sports and entertainment facilities to another level.”

On Four — on level four of the stadium, naturally — is “a collection of premium experiences which truly redefine first class entertainment.” The super luxe offering includes the “H Club” (a members club) and “Super Suites” that can be “fully customised by an interior designer to reflect an individual’s or brand’s values,” and “Super Loges,” offering “the intimacy of a private dining experience and the atmosphere of a restaurant and bar.” This language is notable not just as evidence of how football has changed, and the amount of money now circulating around the sport, but also because of the importance placed on chefs and the organisers’ keenness to ensure that the food offering at least attempts to emulate restaurant quality food.

Andy O’Sullivan, director of hospitality for Tottenham Hotspur, said: “Bryn and Dipna complete what is an outstanding line-up of acclaimed chefs that will further enhance the premium offering at our New Stadium.”