Our Head Chef

Haydn Payne

A CAREER CUT IN STEEL

Chef Haydn Payne’s culinary journey is one defined by ambition, precision, and an enduring passion for refined flavours. Beginning his training at Westminster Kingsway College at just sixteen, Haydn’s talent and drive quickly propelled him into the heart of London’s fine dining scene. Within a year, he took a leap that would shape his career—joining the team at the Michelin-starred Petrus by Gordon Ramsay.

From there, Haydn honed his craft in some of the capital’s most acclaimed kitchens, including Trinity in Clapham, Chiltern Firehouse, Roux at Parliament Square, and Corrigan’s Mayfair. Each experience deepened his understanding of classical technique and contemporary creativity, nurturing a culinary philosophy grounded in respect for quality ingredients and meticulous execution.

At Salvador, Haydn brings his signature approach: elegant, ingredient-led dishes that celebrate the essence of European cuisine, elevated with distinctly British influences. His cooking reflects both his heritage and his journey — refined yet honest, modern yet rooted in tradition — capturing the balance between simplicity and sophistication that defines his style.