Inside the Storytelling Kitchen of London's Great Scotland Yard Hotel: A conversation with Executive Head Chef Amador Parada
- James Massoud
- Apr 17
- 5 min read
Step into the heart of one of London’s most storied hotels, where food isn’t just a dish — it’s a narrative. At Great Scotland Yard Hotel, Executive Chef Amador Parada draws on a rich tapestry of Majorcan roots, Michelin starred mentorships, and international flavours to create menus that honour history, ignite curiosity, and champion sustainability. From reimagined British afternoon teas to rebellious cocktails inspired by an all-female crime syndicate, each plate is layered with intent and personality. In this exclusive interview with The Knife, we uncover how heritage, hospitality, and a touch of mischief converge in one of the capital’s most imaginative culinary programs.
You’ve cooked all over the world under some incredible Michelin starred chefs — how have those global influences shaped the dishes you now create at Great Scotland Yard Hotel?
Working under Michelin starred chefs from different cultures has given me a deep respect for technique and authenticity. From the precision of French cuisine to the boldness of Asian flavours, these experiences have shaped my palate and my creativity. At Great Scotland Yard Hotel, we draw on that global tapestry, but always translate it through a distinctly British and Scandinavian lens – it’s about layering culinary and cultural stories in every dish.
Your Majorcan roots seem central to your style. What elements of Mediterranean cuisine do you find yourself returning to time and again?
The Mediterranean is in my blood, from my character to how I have learned to understand ingredients. I return time and again to the simplicity and honesty of that cuisine: olive oil, citrus, sea salt and of course, seafood. It’s about letting ingredients speak, which aligns beautifully with our zero-waste ethos too. Majorcan food isn’t fussy — it’s soulful, and that’s something I try to bring to every plate.
The hotel has such a rich and layered history — how do you go about weaving those stories into your menus?
We approach every menu as a kind of storytelling — it’s not just about food, it’s about place. The hotel was once a police headquarters, a secret meeting point, even a backdrop for the stories of The 40 Elephants gang. We take those threads and spin them into narrative-driven dishes.
The afternoon tea in The Parlour is especially playful — can you tell us about the inspiration behind some of its more tongue-in-cheek elements?
The Parlour is one of the places where we get to really lean into fun. Our afternoon teas are inspired by British eccentricity. With the support of Alexa, our Pastry Chef, we reinterpret classics that align with this property's history to create something unique, nostalgic, theatrical, and a little mischievous, very much in the spirit of the building.
The 40 Elephants bar nods to a notorious all-female crime syndicate. How did you channel their bold spirit into the flavour profiles and pairings there?
The 40 Elephants were unapologetic, stylish, and daring, and that’s exactly how we approach the food and drink in the bar. We build bold flavour profiles that play with contrast, our team creates a cocktail menu that reflects this, for example, using ingredients such as smoked chocolate with sharp cherry, or a gin infused with wild herbs and citrus peel. Every pairing tells a story of confidence and rebellion. We also collaborate closely with our mixologists to ensure that the cocktails echo that same spirit.
You oversee all the F&B outlets at the hotel. How do you ensure each venue has a distinct identity while maintaining your signature touch across the board?
It’s all about cohesion through diversity. Each outlet – whether it’s Ekstedt, The Parlour, The 40 Elephants, or Síbín, has its own story, vibe, and culinary purpose. But there’s always a red thread: seasonality, sustainability and storytelling. The key is to create a signature concept that the team believes in to create patterns and ideas from sourcing to plating. Even when the concepts differ, the philosophy remains the same.
You’ve spoken about using traditional techniques alongside international flavours and innovation. Can you give us an example of a dish where that fusion really sings?
One example is our scallop crudo with ajo blanco espuma, pickled grapes, and yuzu pearls that can be chosen in our banquet offering. It combines the traditional Spanish ajo blanco, a very rustic almond-garlic soup, with Japanese citrus and a modern foam technique. It’s a simple dish that feels both familiar and new, and it speaks to the kind of fusion I love.
Your focus on zero waste is admirable. What are some creative ways you and your team are making sustainability delicious?
For us, zero waste isn’t a trend — it’s a responsibility. We try to utilise as much as we can by using every part of an ingredient. It forces creativity and creates flavour where you might never expect it. It’s a challenge, but it’s deeply rewarding – from crisps, grounds or soil. We have a project with Ruck, one of our chefs in Ekstedt, who is leading our homemade Kombucha from coffee, mint or loose tea.
What’s your process when designing a seven-course tasting menu — do you start with a story, a single ingredient, or something else entirely?
It varies, but it often starts with a narrative — a theme, a time period, even a colour. With our Head Chef, Luca, we make every ingredient key, and match the emotional arch I want diners to experience. Each course needs to have a role: a beginning, a surprise, a crescendo, a resolution. Texture and tempo are crucial. And always, there’s a sense of discovery; something to spark conversation at the table.
As ‘Functional Culinary Specialist’ for Hyatt UK & Ireland, how do you balance your creative vision at Great Scotland Yard with overseeing menus on a wider corporate level?
It’s definitely a balancing act, but one that energises me. At Great Scotland Yard Hotel, I can go deeper with sourcing products and creativity with the whole team. In my wider Hyatt role, it’s about guiding others: sharing systems, innovation, and sustainability practices. I act as a bridge between corporate strategy and on-the-ground passion. It’s incredibly fulfilling to see ideas take root in different kitchens across the region.
How do you work with local suppliers to elevate the produce on your menus — and do you have any favourite ingredients from UK producers you’re currently obsessed with?
We’re proud to work with a fantastic network of UK suppliers, from meat producers in the Lake District to Cornish fishermen and vegetable growers. Right now, we're working a lot with wild garlic, it's really local as it's growing in London in my neighbourhood – we recently did some foraging activities as part of our team building culture.
What can diners expect from a meal at Great Scotland Yard Hotel that they won’t find anywhere else in London?
One word: hospitality. True hospitality is about more than just great food — it’s how we make you feel. At Great Scotland Yard Hotel, every detail is designed to create a sense of welcome, intrigue, and comfort. Yes, the dishes are creative, the ingredients are exceptional, and the stories behind each plate are rich — but what truly sets us apart is the experience. From the moment you arrive, you’re not just a diner — you’re a guest in our home. It’s that emotional connection from the front-of-house team, that sense of being truly looked after, that lingers long after the last bite.
