One of Britain’s most experienced chefs is to take the helm at Bateaux London.
In a career spanning more than 25 years, Joanna Bell has catered for HM The Queen and the royal family, created dishes for several star-studded The BRITs ceremonies and led the catering teams at a string of prestigious events.
Now Bell, who opened her first restaurant at just 19, is embarking on a new challenge – as head chef at the Thames’ leading restaurant cruise company.
Bateaux London, at Victoria Embankment and its sister business, Bateaux Windsor, operate a range of scheduled lunch and dining cruises on their vessels, Harmony and Symphony at London and Melody, at Windsor.
The vessels can also be privately hired for events such as networking receptions, gala dinners and award ceremonies and each has a private dining room for smaller scale events and business lunches.
In her new role, Bell will be charged with devising and creating new menus, working with the on-board team of chefs, the front of house staff and the captain and crew and taking the lead on wide variety of compliance, administrative and culinary duties.
The position is the latest in an impressive roll call of high profile appointments for the South African-born chef whose career began with the launch of her own restaurant, Bellami’s, in South Africa in 1991.
She went on to lead the kitchens at London venues as diverse as the Royal Court Theatre, Heals department store, Hampton Court Palace and Leith’s @ London Zoo.
More recently, she has created the menus and overseen the catering at events such as Royal Ascot, RHS Chelsea and Hampton Court Flower Shows and even for the entire French village at the London Olympics 2012.
Bell joins Bateaux London having spent some time with the company last summer on secondment from London-based catering and events company, Peyton and Byrne and said she jumped at the chance to take on the role of head chef.
“They have a really great team and I’m fascinated by the logistical challenge of providing fine dining in a compact, floating space,” she said.
““It’s such an iconic company, and it’s just so London, that, when the vacancy arose, I couldn’t not take it.”
Although Bell does not have a signature dish, as such, her culinary philosophy is of pared back dishes with a depth of flavour.
“My cooking style is constantly evolving,” she said, “but I favour dishes with fewer ingredients, executed well. Presentation is also important to me because I think the way a dish looks really matters – I’m using a lot of herbs and edible flowers at the moment, for example.
“But my South African roots come through sometimes, too, with spices and street food influenced dishes – so I can’t wait to start at Bateaux London and possibly steer the catering in a slightly new direction.”
Pierre-Louis Phelipot, general manager at Bateaux London, said Bell’s appointment is testament to the company’s growing reputation as not just a visitor attraction but a destination restaurant.
“Her experience and ability are second to none,” he said. “She has an unbeatable track record in producing exceptionally fine food in unique circumstances and for varying numbers of customers and we are delighted to have her on board.”
