Friends of Cad: Jason Atherton
We recently had the pleasure of sitting down with Jason Atherton, one of Britain's most celebrated and decorated chefs, whose Michelin-starred restaurants span the globe.
Best known for his meticulous approach to food, hospitality and the guest experience, Jason recently achieved a landmark moment in his career, receiving his second Michelin star at Row on 5, his intimate and beautifully considered restaurant right here on Savile Row.
We have had the privilege of working closely with Jason and his team, dressing both the staff and Jason himself, collaborating to ensure that every element of their presentation reflects the same extraordinary level of detail and service that defines the Row on 5 experience.
Given our shared home and shared values around craft, precision and personal service, it felt only natural to sit down and talk food, tailoring, and what it truly means to make people feel special.
Q: Firstly, congratulations on recently winning your second star, and incredible achievement, what does it mean to you and the team?
A:To be honest, it’s just been a dream of mine to open a small restaurant and achieve Michelin stars, but to do it in a way that feels truly personal. Row on 5 was always meant to be that; something very tailored, very intimate, where every guest feels looked after in a genuinely individual way.
Getting the second star with Row on 5 after getting with Row on 45, my dream restaurants, makes it all the more special. It’s not about scale or noise, it’s about precision, care, and creating something that feels considered from the moment you walk in to the moment you leave.
Q: We are standing here in Row on 5, why was Savile Row such a key location to for you to open on?
A: Savile Row has always meant a lot to me on a personal level. I’ve formed genuine connections with the people and the brands here, and you really feel that sense of belonging when you walk down the street.
This is the capital of tailoring in the world. Everything is about precision, detail and care. That philosophy is exactly how I’ve always wanted to cook and how I’ve always wanted guests to feel when they dine with us.
With Row on 5, the idea was to create something truly bespoke. A restaurant where every element feels personal, where the experience is tailored to each guest in a very considered way.
Savile Row felt like the most natural home for that. It reflects everything we believe in. It’s not just the location, it’s the spirit of the place that makes it so special to me.
Q: The best restaurants in the world equally balance Food, Service & Hospitality, Your company is called The Social Company, what does it mean to be “Social” in your business?
A: For me, being ‘social’ is at the heart of everything we do. The best restaurants balance food, service and hospitality, but what people really remember is how they feel when they’re with you.
Back then, I used to love the socials of cities, where people come together, relax and enjoy each other’s company. That feeling has always stayed with me.
I’ve always wanted our restaurants to reflect that. Places where people can connect, feel at ease, and spend the best part of their week, whether it’s with friends, family or colleagues. So being ‘social’ in our business is about creating that atmosphere. It’s about warmth, connection, and making sure every guest feels genuinely welcome.
Q: Travelling the world, between your locations how has your wardrobe evolved to suit your lifestyle?
A: I’m very lucky to have restaurants around the world, which means I’m often moving between cities, meetings and events at any given moment. You have to be ready at all times, wherever you are.
Over time, my wardrobe has naturally evolved to reflect that. I’ve found myself leaning towards pieces that are well suited to me, that feel comfortable but still look considered.
That’s why I tend to wear tailored clothing. No matter where you are in the world, you feel ready for whatever the day brings.
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Q: I notice you only wear tailored trousers everyday to cook in, something that seems extreme given the typical kitchen attire. In your restaurants, what role does the clothing play for yourself and your team?
A: I wouldn’t say it’s extreme, it’s just what feels right for me. I’ve always believed that how you present yourself reflects the standards you set.
Clothing plays an important role in our restaurants. It brings a sense of discipline, pride and identity to the team. When you feel put together, you carry yourself differently, and that translates into how you cook, how you serve, and how you look after the guest.
For me, wearing tailored trousers is simply part of that mindset. It’s about consistency, attention to detail, and creating an environment where everything feels considered, both on the plate and around it.
Q: We have worked with the restaurant world now for a while, and see the huge value in adding hospitality into our retail experience, what shopping and retail experiences, outside of the restaurant world resonate with you?
A: For me, it’s always the experiences that feel considered and genuinely personal.
Savile Row tailors are something I appreciate a lot. I care about what I wear, and the level of precision, craftsmanship and hospitality you receive there is something I truly love. It’s not just about the end product, it’s about the whole experience, the attention to detail, the way you’re looked after, and how everything feels bespoke.
Those are the kinds of retail experiences that resonate with me. The ones where there’s real care, real pride, and a genuine connection.
Q: You have always been a vocal force in coaching and developing new talent, what excites you most about the next generation of chefs?
A: What excites me most is their energy and their openness. The next generation of chefs are incredibly curious, they want to learn, they ask questions, and they’re not afraid to challenge things in a positive way.
They also have a real awareness of the world around them, whether that’s sustainability, produce, or how we look after people in the industry. That’s important.
For me, it’s always been about creating an environment where young chefs can grow, feel supported, and find their own voice. Seeing them develop, build confidence, and go on to achieve great things is one of the most rewarding parts of what we do.
Q: Looking back at your career, you have worked with some of the greats, what lessons about leadership and people management have most shaped the way you now run your restaurants?
A: Looking back, I’ve been very fortunate to work with some incredible chefs, and you take something from each of them.
Early in my career, there was a big focus on discipline and high standards, and that’s something that’s always stayed with me. But as I’ve grown, I’ve realised that people are at the centre of everything. You can’t build great restaurants without a strong, motivated team.
For me, it’s about leading by example, being consistent, and creating an environment where people feel respected and supported.
That balance between standards and empathy is probably what has shaped the way I run my restaurants today.
Q: Working in your line of business is often called “Working inThe Happiness Business”, you are there to make people feel special and take away incredible memories. What was your most memorable meal and what made it special?
A: I think it was Quattro Passi in Positano as I took all of my girls there a few years ago and the food was incredible and the hospitality was first class. I will always remember the warmth and hospitality.
