Redefining British Simplicity: A conversation with Chef Patron Wesley Smalley, Seasonality
- James Massoud
- Jul 7
- 3 min read
At Seasonality in Maidenhead, Head Chef Wesley Smalley is quietly leading a new wave of modern British cooking – one rooted in biodynamic farming, ingredient-led simplicity, and a refreshing honesty that extends from the plate to the pass. With monthly-changing menus shaped by Waltham Place farm and dishes that champion acidity, texture and instinct, Smalley is proving that small-scale dining can deliver big flavour. We chatted with the chef to talk potato fondants, parsnip ice cream and why less really is more.
What’s the creative process behind deciding which dishes make the cut each season?
Our dishes are reflective of the best seasonal ingredients, so the creative process always starts at the farm with the growers looking and discussing what is at its best.
How do you approach contrasting flavours and textures on the plate?
Our approach to flavour starts with acidity in a dish because if you get the acidity right then you use this to enhance the other flavour profiles on the dish.
Which local ingredients or producers are currently inspiring you most?
We collaborate with a local biodynamic farm called Waltham Place. The head grower Harry and I talk about how the farm is progressing throughout the season, which inspires everything we do in the kitchen.
How important is it for your desserts to reflect the same seasonal ethos as the savoury side?
The desserts always reflect the seasons to the point where in the months where there are limited fruit we will look at vegetables instead, whether it’s Jerusalem artichokes with chocolate or Parsnip ice cream.
How do you approach plating – is it instinctive, or do you map out the presentation as carefully as the flavour profile?
I tend to have a more instinctive and natural approach to presentation, allowing the flavour to do the talking. This does have its difficulties though when trying to teach younger team members as it's a confidence that comes with experience.
How do you strike a balance between refined technique and ingredient-led simplicity?
For me everything starts with the ingredients and then technique is introduced to enhance flavour where needed.
The open kitchen at Seasonality makes the cooking process a visible part of the dining experience. How does this transparency influence the way you and your team work during service?
I think transparency is a word we use a lot at Seasonality because we want to have an honesty to everything we do. From the moment you enter the restaurant and are greeted by the chef to the interaction during service, the open kitchen is the heart of the dining room just like it is at home.
With a deliberately intimate setting, how does that shape the way you craft and serve each dish?
Throughout my career I have worked in many different environments with most of them being big established kitchens with endless capabilities. Working in a more intimate setting with limited equipment and space really makes you simplify processes and focuses the fundamental flavour needed for each dish – less is more!
You’ve worked in Michelin starred kitchens and now lead a small, independent restaurant. How has that journey shaped your outlook as a chef today?
The most important thing for us as a small independent restaurant is to keep striving to excede expectation. Working in restaurants with accolades teaches you the consistency needed to do this and has shaped my approach as the chef and business owner.
Is there a particular dish – past or present – that you feel best represents the essence of Seasonality?
We have one dish that never comes off the menu, which is a starter called a Potato & Cheese fondant. It's a dish that I came up with about 15 years ago and changes flavour to reflect the seasons.
As you look to future menus, are there any ingredients or culinary influences you’re excited to explore more deeply?
I think plant-based food is really capturing chefs' attention now with some very notable restaurants and chefs leading the way. Our menu development now always starts with what is growing at the farm and the protein is secondary.
Seasonality is built around the concept of change. How do you see the restaurant evolving over the next year?
The evolution of Seasonality is always based around increasing customer experience, so we will continue to use our creativity to do this.
