Meet Chef Rory Van Eden | Food and drink

Off the menu: Rory Van Eden, Head chef at The Glasshouse 26 March 2026

Each month, we are shining a spotlight on the talent behind our kitchens at The Grove. With spring well under way, we sat down with Rory van Eden at The Glasshouse to talk all things Easter - the seasonal flavours he looks forward to most, his restaurant favourites, and the influences that shape his style in the kitchen.

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What is your go to Easter Sunday dish?

I don’t have a go to Easter Sunday dish per se, however as we head into the growing season and away from the long nights and heavy food, I tend enjoy the lighter things that springs offers.

A slow braised shoulder of spring lamb paired with grilled asparagus, and a wild garlic and new potato salad is effortless, simple and so delicious.

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which underrated seasonal ingredients deserve the spotlight this spring?

During spring time, wild garlic and asparagus will be found on nearly any reputable restaurant’s menu. The window for these two beautiful ingredients is rather short lived so must certainly be enjoyed whilst they are in season.

In Hertfordshire, we are lucky to be surrounded by luscious woodlands and streams, where wild garlic grows in abundance at this time of year. It can be easily foraged, and used in many different ways to elevate spring dishes.

Always do your research before foraging to ensure your safety.

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What is your favourite restaurant at The Grove?

I enjoy both The Stables and The Glasshouse, two very different concepts, and both definitely warrant a visit. Each offer really good food, done exceptionally well.

That said, the thing that makes dining at The Glasshouse so unique is the live action stations, being able to interact with the chefs and watching the dishes being built from scratch. The variety of food we offer is so diverse and impressive.

What is your favourite restaurant outside of The Grove?

Trinity – a one Michelin star restaurant in Clapham – is genuinely the best food I’ve experienced anywhere.

It is a neighbourhood restaurant with a focus on delivering great food that is seasonal, inspirational, and delicious above all else.

The Stables Ingredients Jemima's Kitchen Garden

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What inspired you to become a chef?

Apart from the opportunity of gaining a great skill set and the discipline required to master it, being a chef allows for travelling across the world and visiting foreign lands. And, dipping into a cliché, it’s one of the few professions that really pull people together, no matter what walk of life you are from.