Recently appointed as Head Chef of the Princess of Shoreditch, Yorkshire-born Hansom first embarked on her culinary journey at the age of 16 when she moved to London to attend the prestigious Westminster Kingsway College. After a year at the Boundary Restaurant, Ruth secured a position at The Ritz London where she completed her Royal Academy of Culinary Arts Apprenticeship with distinction. She continued to work there for five years, developing her skills and progressing from commis to Chef de Partie.
Ruth then went on to showcase her culinary prowess to the nation on BBC Two’s Million Pound Menu, appearing alongside friend and fellow business woman, sommelier Emily Lambert. Hansom was one of the youngest ever finalists on the series. In June 2018 she joined Luton Hoo Hotel as head chef at its fine dining restaurant Wernher until she moved back to London in 2019 to take the position of head chef at Pomona’s in Notting Hill. Unfortunately, Pomona’s closed as a result of the coronavirus pandemic in spring 2020, but this didn’t stop the trailblazing chef, who has now taken the helm of the Princess of Shoreditch.
The Princess of Shoreditch, which has been welcoming customers for nearly 300 years, re-opened its doors on 9th September 2020 to a new era with innovative chef Ruth Hansom at the reigns. After a refurbishment overseen by hospitality specialist interior designers, Tibbatts Abel, the 28-cover upstairs dining room invites guests to savour in Ruth’s seasonal menu inspired by her passion for British cuisine, which features the best locally sourced and ethically produced ingredients.
Ruth adds: “I’m delighted to present food that celebrates Great Britain. The menu will take diners on a gastronomic journey around some of the best food producers across the country such as Rhug Estate Venison, Wye Valley Trout and Yorkshire Dales Mallard.”
Highlights from the autumn menu include starters of Roasted Windy Ridge cauliflower mousse and Veal sweetbread, black pudding & walnut crust; while main courses such as South Coast hake with confit artichoke, Lyon’s Hill Farm lamb rump and cheek and St Ewes’ yolk & watercress ravioli can be be enjoyed. To finish, Fig leaf & Earl Grey trifle, bergamot and hazelnut or Almond and Greengage souffle, blackcurrant and Forty Hall Vineyard sparkling are on the menu.
The ground floor bar is a casual dining affair serving bar snacks with an emphasis on homemade charcuterie produce from whole animals including Iron Age ins and mutton. Ruth says, “During lock down I have been exploring making charcuterie and experimenting with flavours which we are excited to put on the menu, treats like Ewes Farm black pudding scotch egg and our own Princess Pastrami.”
On Sundays you can dine on the ground floor bar or the upstairs restaurant from their two or three course menu featuring their famous roasts – White Park roast beef, Iron Age pork belly or roast celeriac, yeast and soy, served with Yorkshire pudding, roast potatoes and seasonal vegetables.
The bar has an extensive selection of wines from boutique producers and family owned vineyards, plus carefully curated cocktails such as fig leaf negroni and the beekeeper spritz. Seasonal cask beer comes from small British breweries such as Yorkshire-based Black Sheep and bottled beers from local breweries such as The Kernel Brewery in Bermondsey.
When not in the kitchen, Ruth can be found delivering the Royal Academy of Culinary Arts’ Adopt a School Programme to primary school children; mentoring for the Future Chef, where her student made the national final in 2019; and donating her time to the Springboard Charity.
Describe your culinary philosophy in a few words?
Make people happy with food!
What is your greatest inspiration?
My previous head chefs John Williams and Frederick Forster. As well as happy customers! Guest satisfaction is the biggest inspiration to get up in the morning!
If you could take a plane to any restaurant in the world, where would you go?
Quintessence in Tokyo.
What FOUR things would you take to a desert island and why?
Water, cheese, knife and a lighter.
- 2017 Young National Chef of the Year
- The Craft Guild Diploma Award in 2017
- The Royal Academy of Culinary Arts Michael Bourdin Scholarship in 2016
76-78 Paul St, Hackney
London EC2A 4NE