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22nd SEPTEMBER 2019

Having spent the last 10 years working his way up the kitchen ladder in various restaurants and country pubs, Daniel now heads up the bespoke dining experience ‘Britten For Food’.

With a huge passion for local seasonal produce, Daniel's ethos is simple - let the ingredients sing. From foraging to open fire cooking it is all about championing local suppliers, making sure he delivers big bold flavours whilst creating beautiful plates of food for you to enjoy.


1st OCTOBER 2019

Having always had a mutual understanding of how exciting foraging can be, Jamie and Tasoula (ex Samling Hotel, Forest Side) embarked on their journey as Foraged Fellas.

Immersing guests in their fully interactive dining experience, the aim is to leave diners with full bellies and memories, but also with a greater understanding of foraging – whilst hopefully inspiring guests to forage themselves.

With Jamie front of house, and Tasoula in the kitchen, Foraged Fellas deliver an informal and passionate service along with delicious and beautiful food.


22nd OCTOBER 2019

alter was started by chef Andy Hogben (Ex Som Saa, Kym’s & Dabbous) as an exploration of vegan food.

Upon suddenly becoming vegan, Andy quickly realised vegan food in Britain wasn't reaching anywhere near it’s potential, with an over-reliance on replacing proteins with substitutes, seeking only to mimic established dishes.

Working in some of London’s best kitchens, and with experience in an array of particularly Asian styles, he felt he could instead offer a brand that would excite guests with food the married up to veganism’s own worldwide sense of perspective.

alter never uses substitutes, and instead looks at cultures, dishes and techniques that are naturally vegan, bringing a wide range of exciting, and yet cohesive small plates designed for sharing.



Brought up in the popular seaside town of Whitstable in Kent, James (known as Ja by most of his friends) started eating seafood from when he was a young boy.

His love of food was passed on from his West Indian mother, who would add her own Caribbean flare to English favourites, and his Scottish father, who introduced him to the best of his heritage’s cuisine.

James honed his talents in the kitchens of the prestigious Michelin-starred restaurants The Ledbury and The Harwood Arms, where he established his own refined yet experimental cooking style. He later went on to run the kitchen at James Cochran EC3 before moving on to open his new project 1251 on Islington’s Upper Street, where Kentish produce from his hometown takes centre stage.

In 2018, James won the London & South East category of the popular BBC2 programme, 'Great British Menu' and was crowned the 'Champion of Champions' following the final banquet celebrating 70 years of the NHS.



Following their four-month residency at Hush, Mayfair; Kitycow combines the cuisines of India and Nepal with a modern British approach.

Having met at Westminster Catering College, Joe and Aaron went on to travel together in Australia working in fine dining restaurants. For their Indo-Nepali cuisine, Aaron takes influence from his Indian heritage, whilst Joe is inspired by his wife's cookery.


26th NOVEMBER 2019

Sam Bryant and Alicja Specjalna (ex Coal Rooms) are the duo behind Whole Beast and are going properly primitive with their nose-to-tail concept, Whole Beast.

Using flame, smoke, ember and ash to achieve subtle variances in flavour and texture - like pyromaniac sommeliers, matching different woods to different cuts for maximum taste – the pair pride themselves on using every element of the animal to ensure that absolutely nothing is wasted. Fat, bones, offal and all. Using both of their Norfolk and Polish heritage to create menus with both provenance and frugality over live fire.

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