It was a love of sport, not food, that brought Chef Greg Lewis from Christchurch, New Zealand, to England. In 2005 he came to Leeds to play Rugby League, and soon decided to stay. He launched his U.K. culinary career at Leeds’s first Michelin-starred restaurant, Pool Court, working under noted restaurateur Michael Gill.
Lewis’s reputation grew as he helped lead Leeds’s culinary renaissance with the opening of Pintura Kitchen and Bar in March 2015. There he reimagined Basque-style pinxtos, combining traditional Spanish techniques with locally sourced Yorkshire produce. His creative use of Basque and British ingredients won local and critical acclaim, and in 2016 the restaurant was named runner-up for Restaurant of the Year by Observer Food Monthly.
Today Lewis is executive chef at The Distillery, a distinctive multimillion-pound development on London’s Portobello Road. The multi-level venue houses the Portobello Road Gin distillery and features a private dining room, boutique lodging, GinTonica, The Resting Room bar and The Ginstitute Experience, which offers immersive sessions about the history and craft of gin.
GinTonica is an ideal fit for Lewis’s approach, celebrating Spain’s long-standing affinity for gin. In a setting that echoes Spanish design, he presents a menu of small, tapas-style plates that blend classic Spanish dishes, carefully imported Spanish produce and seasonal British ingredients.
Which destinations inspired you, and how has that inspiration translated into your cooking/menus?
San Sebastián and Bilbao have been major influences, and London remains an extraordinary food city. I also spent my honeymoon along Italy’s Amalfi Coast, and I admire that region’s simple, respectful approach to ingredients—an outlook that resonates with Basque cooking and shapes how I compose dishes.
Whom do you consider to be your culinary hero?
Rick Stein—his deep respect for ingredients over technique mirrors my own philosophy.
What one person most influenced your cooking style, and how?
Jeff Baker, under whom I worked at the Michelin-starred Pool Court, was a demanding mentor. His exceptional organization and standards continue to inform the way I run a kitchen every day.
What is your favorite food city?
It’s a tough choice, but probably London—here you can find virtually anything you’re craving.
What do you think the next big trend on the food scene will be?
I expect a resurgence of fine dining. After a period where many tried to replicate “simple done well” with mixed results, diners are increasingly seeking elevated, memorable experiences again.
GinTonica at The Distillery
186 Portobello Road
London, England W11 1LA
tel 44 20 3034 2233
the-distillery.london/gintonica