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Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood.

Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.

Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.

Hit the link in our bio to pull up a chair.

Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood.

Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.

Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.

Hit the link in our bio to pull up a chair.

Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood.

Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.

Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.

Hit the link in our bio to pull up a chair.

Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood.

Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.

Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.

Hit the link in our bio to pull up a chair.

This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table.

Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way.

We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer.

𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table.

Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way.

We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer.

𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table.

Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way.

We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer.

𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.

Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.

One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.

As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.

Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.

One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.

As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.

Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.

One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.

As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.

Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.

One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.

As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

The journey from ticket to table. A quiet choreography of co-ordination and timing.

We’re already deep in the swing of this week and looking forward to welcoming more of you through the doors.

Hit the link in our bio if you want to join us too.

𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

This week, the guest chef dining room plays host to Adam Purcell, the Irish chef who’s been turning heads in the French capital with his faultless approach to fine-dining.

Adam joins us for five nights of certified magic, distilling years of experience working in some of Europe’s most exacting kitchens into six courses of pure cooking delight for the few wide-eyed guests lucky enough to snag a seat.

Adam’s journey has taken him from the Emerald Isle through Grégory Marchand’s Michelin-starred Frenchie (where he was made head chef of its Covent Garden outpost) before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking.

He walks us through the opening gambit of his menu, a trio of snacks that perfectly encapsulate Adam’s cooking so far: ‘Pollock Collar & Cheek Beignet, Broad Beans, Mint’; ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’ and ‘Fermented Oyster Mushroom Crisp, Hamachi Tartare, Smoked Cods Roe’ that offer a glimpse into exactly how he’s been winning over the Parisians.

There’s still time for you to join us, hit the link in our bio to secure your spot.

Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.

Adam’s journey has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.

Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.

Adam’s journey has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.

Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.

Adam’s journey has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.

Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.

Adam’s journey has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.

Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

This weekend we throw open the gates to Guy Ritchie’s impossibly beautiful corner of the English countryside, as we kick off the opening weekend of our summer series at Ashcombe Estate.

A luxury retreat like no other, spend the weekend drifting between lakeside sauna sessions, wild swims and yoga, alongside a mix of wellness experiences designed for properly switching off.

Then on Saturday night, settle in for “arguably the most exclusive supper club of the summer” (The Times), as the weekend’s exceptional guest chef cooks for just twenty guests lakeside around the WildKitchen. We kick things off this weekend with Rob Roy Cameron and his Basque-inspired, wood-fired magic.

The countdown has begun, only twenty-one weekends remain. Hit the link in our bio to find out more.

𝙀𝙣-𝙨𝙪𝙞𝙩𝙚 𝙙𝙤𝙪𝙗𝙡𝙚 𝙧𝙤𝙤𝙢𝙨 𝙖𝙧𝙚 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙧𝙤𝙢 £375 𝙥𝙚𝙧 𝙣𝙞𝙜𝙝𝙩, 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙, 𝙬𝙝𝙞𝙡𝙚 𝙩𝙝𝙚 𝙜𝙪𝙚𝙨𝙩 𝙘𝙝𝙚𝙛 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙨 𝙥𝙧𝙞𝙘𝙚𝙙 𝙖𝙩 £175𝙥𝙥.

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

We won’t lie, since Jay Rayner’s review landed we’ve had an extra spring in our step, with the restaurant abuzz with the sound of guests enjoying themselves and dishes flying off the pass.

Now that longer evenings are creeping in and summer is finally within reach, Cometa’s really starting to hit its stride.

There’s still time for you to join us here on Charlotte Street this week. Hit the link in our bio to book. Walk ins are also welcome.

𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

We won’t lie, since Jay Rayner’s review landed we’ve had an extra spring in our step, with the restaurant abuzz with the sound of guests enjoying themselves and dishes flying off the pass.

Now that longer evenings are creeping in and summer is finally within reach, Cometa’s really starting to hit its stride.

There’s still time for you to join us here on Charlotte Street this week. Hit the link in our bio to book. Walk ins are also welcome.

𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

This week we welcome the architect behind the enduring cult status of Brussels fan-favourite, Old Boy, as Yannick Carr lands on Charlotte Street armed with an arsenal of Thai-inspired, flavour-packed firecrackers.

A disciple of Bangkok heavyweight Gaggan, Yannick’s time in the Thai capital sparked a love affair with the bold, heady flavours of South East Asia that now run through everything he cooks. He joins us fresh from a ripsnorting five-year run at the Brussels institution, where Yannick’s punchy and precise cooking won him Asian Restaurant of the Year (Gault & Millau) and a legion of fanatical fans.

He walks us through a signature dish of his, the ‘Grilled Fish Sauce-Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’ giving you all a taste of what’s to come.

With the rest of Yannick’s menu taking us across the length and breadth of Thailand, it promises to be a week of the very best in high-energy, high-wire cooking. You know what to do.

Meet Choi Ming Fai, one of the breakout stars of Hong Kong’s thrilling fine dining scene.

Crowned Michelin’s Young Chef 2024, Fai joins us fresh from guiding French-Chinese gem, Mora, to a Michelin star.

His food is proudly, unmistakably Cantonese, but Fai’s razor sharp technique speaks of a decade rising through the ranks in world-class kitchens, including three years under Simon Rogan at Aulis Hong Kong, where he was made head chef.

For his five nights at Carousel, Fai will be delivering a masterclass in elegance and precision. Think ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; ‘Grilled Lobster, Shaoxing wine, Celtuce’ and ‘Roasted Duck, Doubanjiang, Pickled Daikon’.

Still only thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic.

𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘪𝘴 𝘴𝘶𝘣𝘫𝘦𝘤𝘵 𝘵𝘰 𝘤𝘩𝘢𝘯𝘨𝘦𝘴, 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘶𝘱 𝘵𝘰 𝘥𝘢𝘵𝘦 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘤𝘢𝘯 𝘣𝘦 𝘧𝘰𝘶𝘯𝘥 𝘰𝘯 𝘰𝘶𝘳 𝘸𝘦𝘣𝘴𝘪𝘵𝘦.

Meet Choi Ming Fai, one of the breakout stars of Hong Kong’s thrilling fine dining scene.

Crowned Michelin’s Young Chef 2024, Fai joins us fresh from guiding French-Chinese gem, Mora, to a Michelin star.

His food is proudly, unmistakably Cantonese, but Fai’s razor sharp technique speaks of a decade rising through the ranks in world-class kitchens, including three years under Simon Rogan at Aulis Hong Kong, where he was made head chef.

For his five nights at Carousel, Fai will be delivering a masterclass in elegance and precision. Think ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; ‘Grilled Lobster, Shaoxing wine, Celtuce’ and ‘Roasted Duck, Doubanjiang, Pickled Daikon’.

Still only thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic.

𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘪𝘴 𝘴𝘶𝘣𝘫𝘦𝘤𝘵 𝘵𝘰 𝘤𝘩𝘢𝘯𝘨𝘦𝘴, 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘶𝘱 𝘵𝘰 𝘥𝘢𝘵𝘦 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘤𝘢𝘯 𝘣𝘦 𝘧𝘰𝘶𝘯𝘥 𝘰𝘯 𝘰𝘶𝘳 𝘸𝘦𝘣𝘴𝘪𝘵𝘦.

Next week Yannick Carr lands on Charlotte Street, fresh from his award-winning stint at Old Boy in Brussels, with a menu packed full of spice-laden, Thai-inspired, firecrackers.

His menu bears all the hallmarks of his time at Bangkok heavyweight Gaggan, with dishes like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’; ‘Stuffed Savoy Cabbage, Oyster Sauce, Chilli & Garlic Beef Mince, Beef Consommé, Holy Basil Oil’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’ only just scratching the surface.

Swipe to cast you eye over the drool-worthy menu in all its glory. You won’t want to miss this one.

Next week Yannick Carr lands on Charlotte Street, fresh from his award-winning stint at Old Boy in Brussels, with a menu packed full of spice-laden, Thai-inspired, firecrackers.

His menu bears all the hallmarks of his time at Bangkok heavyweight Gaggan, with dishes like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’; ‘Stuffed Savoy Cabbage, Oyster Sauce, Chilli & Garlic Beef Mince, Beef Consommé, Holy Basil Oil’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’ only just scratching the surface.

Swipe to cast you eye over the drool-worthy menu in all its glory. You won’t want to miss this one.

Next week Yannick Carr lands on Charlotte Street, fresh from his award-winning stint at Old Boy in Brussels, with a menu packed full of spice-laden, Thai-inspired, firecrackers.

His menu bears all the hallmarks of his time at Bangkok heavyweight Gaggan, with dishes like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’; ‘Stuffed Savoy Cabbage, Oyster Sauce, Chilli & Garlic Beef Mince, Beef Consommé, Holy Basil Oil’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’ only just scratching the surface.

Swipe to cast you eye over the drool-worthy menu in all its glory. You won’t want to miss this one.

Next week Yannick Carr lands on Charlotte Street, fresh from his award-winning stint at Old Boy in Brussels, with a menu packed full of spice-laden, Thai-inspired, firecrackers.

His menu bears all the hallmarks of his time at Bangkok heavyweight Gaggan, with dishes like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’; ‘Stuffed Savoy Cabbage, Oyster Sauce, Chilli & Garlic Beef Mince, Beef Consommé, Holy Basil Oil’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’ only just scratching the surface.

Swipe to cast you eye over the drool-worthy menu in all its glory. You won’t want to miss this one.