About

Alex Webb’s path into hospitality began early. He started washing pots at a restaurant in his hometown of Dunmow, Essex, at just 14, before spending a year cooking in Australia at Adelaide’s Windy Point. He returned to the UK to train at Westminster Kingsway College, graduating as its Apprentice Chef of the Year. From there he honed his craft in some of London’s most respected kitchens, including Hélène Darroze at The Connaught, Roux at Parliament Square and Dinner by Heston Blumenthal, as well as The Savoy Hotel.

In 2020, aged just 25, Alex won MasterChef: The Professionals, impressing the judges with his precision and his flair for playful yet technically demanding dishes, cooking that fused his classical French training with the food memories of his Essex childhood. He became only the 14th professional chef to take the title. A residency under his own name at the InterContinental London Park Lane followed, alongside a run of pop-ups, private dining events and high-profile collaborations.

Orion in Wimbledon Village is his first restaurant as patron, a menu shaped by his love of seafood, his French training and his commitment to British produce.

Our Philosophy

At Orion, British produce comes first. Our menus are built around the day’s catch, day-boat fish from Cornwall and Devon, Scottish shellfish and Irish oysters, alongside seasonal produce from growers and farms we know by name. To that we bring classical French technique, used not for its own sake but to let exceptional ingredients speak clearly.