Chef Anton Mosimann OBE to hang up his whites

In December, Swiss chef Anton Mosimann will step out of the kitchen at his private members' club in Belgravia for the last time, letting his sons Philipp and Mark take over.

At 74, Anton has spent almost sixty years in the kitchen, having been named head chef at The Dorchester aged 28 and subsequently earning two Michelin stars for the famous hotel restaurant and cooking for four generations of royalty, including events such as the Queen's diamond jubilee, the Duke and Duchess of Cambridge's wedding and jointly catering for the Duke and Duchess of Sussex's breakfast with Clare Smyth.

Mosimann refers to his own culinary style as 'cuisine naturelle," as it emphasises healthy and natural ingredients and avoids additions of fat and alcohol, meaning the focus is concentrated  on the flavour of the individual ingredients, wish dishes only lightly cooked.

In 1985, he published a cookbook of the same name, 'Cuisine Naturelle'.

The chef, who was awarded an OBE in 2004,  told The Times that despite his retirement from his London outpost, he would stay busy working at his culinary museum in Geneva.

 “I cannot really retire,” he said. “There is one word I have never been good at saying, and that is ‘no’.”