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Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Thank you for @theworlds50best for including both @bratrestaurant and @mountain.restaurant in the World 50 best 100 list.
It was a huge honour, pleasure & privilege to attend the event in the exhilarating city of Las Vegas to represent every single person in our teams who has made the restaurants happen - Massive thank you to all. I just wish we could have all been there together to celebrate and mark the occasion!

As I mentioned in a previous post, it’s a reflection of everyone from suppliers, to guests, family & @super8restaurants as a whole and in particular my partners & co founders @benjamin__chapman & Brian.

Fantastic to see friends from other parts of the world and meet many Chef’s & restauranteurs that I admire and who have influenced me and the team on this journey.
Thank you @wynnlasvegas @estherskitchenlv for your amazing, generous & warm hospitality too. 💚

Diolch! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Chartreuse Day 1605

Manolo and Lucie have been having fun testing Green Chartreuse soufflé for this Saturday May 16th. We’ll be serving it with chocolate (maybe sorbet) and an extra drop of Elixir Végétal de la Grande-Chartreuse for good measure.

Yellow Chartreuse will be used to finish @hi_manolo’s almond tart, whilst our bar manager @gregmathie will dig into our Chartreuse library, which is one of the best in Europe (thanks to Greg) and create six special Chartreuse-based cocktails.

Green Chartreuse Soufflé
Limited availability (lunch only)

Yellow Chartreuse Almond Tart
Served all day

Chartreuse-based cocktails
Served all day

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Last Tuesday we hosted @james_edward_henry_ and the @le_doyennerestaurant_ team, who cooked a special menu informed by the farms and suppliers we work so closely with.

Their seasonal crudité was inspired by a team trip to @namayasaifarm on Monday but also showcased vegetables from @flourishproduce.

@car_y_mor lobster, grilled and served with a rich bisque that James had unapologetically laced with yellow Chartreuse from one of our jeroboams was delicious, and a highlight of the meal.

The @thecornwallproject cull yaw mutton loin and sausage with white asparagus and wild morels was intensely flavoured and perfectly matched with Le Soula Rouge 2007, which @olliebrett had been saving and poured by the glass all afternoon.

A huge thank you to James for taking the time to cook with us in Soho, and to @lucibri, @joseanbalotin and everyone behind the scenes who made it happen.

Stills by @benjaminmcmahon

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Whole grilled Turbot & White Rioja at Brat

A pleasure to talk with my incredibly talented, dedicated & hard working team this morning about some of the inspiration behind the restaurant with a focus on how and why we cook whole fish.
I think I went on for almost an hour, thank you team for staying engaged (awake)

Thank you to everyone who makes Brat special everyday.
🙏🏻 🔥

@bratrestaurant

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

Farm visits and lunch with our friends from @le_doyennerestaurant_  at @mountain.restaurant 

A huge thank you to the Mountain team for all the hard work & merci beaucoupe to @james_edward_henry_ and team for creating such a special menu this week.

To help shape the menu, we visited the beautiful @namayasaifarm Farm the day before for inspiration. Some of the produce we saw there made its way onto the menu, alongside vegetables from @flourishproduce  , seafood from West Wales @car_y_mor and cull yaw mutton from @thecornwallproject

I hope our guests enjoyed both the menu and the experience, and that everyone who contributed and made it possible left feeling inspired.

The better photos in this selection are by the v talented @benjaminmcmahon

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

A week of collaborations..

Beautiful moments cooking with our friends @chevaldorparis @hanzgueco at @bratrestaurant what an honour to bring our teams together.
- Latest recipes for the @obsmagazine - the launch of the new magazine form, thanks to the whole team for coming together to create something special!
- Collaborated on a menu & evening to raise money for @chefsinschools_uk thanks to talented chefs, organisers & @garylineker ringing the bell for the dinner…
- a lunch event at @mountain.restaurant to raise money for @cymrufdn w/ @al_lewis87 @aaronramsey
- Invited to be guest speaker at the @royalacademyofculinaryarts (thank you!)

Lucky to be able to be involved with such things alongside the restaurants, but needed a lie down after…🫠😬

From Michelin-starred kitchens to a school hall! Last night, the four of us cooked up a feast to raise funds for Chefs in Schools.

Teams from the River Cafe, Brat, Town and Wahaca – alongside school chefs – served up an amazing menu to 100 guests, in support of a charity that is transforming what children eat and how they think about food.

2.2 million children in the UK live in food insecure homes. School lunch can be their only meal of the day. The World Health Organization recommends everyone should eat at least five portions of fruit and vegetables in order to reduce the risk of diet related chronic diseases.

And yet only 19% of children reach this target.

@thomasinamiers, @tomos_pp, @josephtrivelli and @stevieparle – shoulder to shoulder with school chefs Devi Raveendranathan, Lewis Rowe, Matt Green and Shernett Mecaley – took to the pass to bring in vital funds for the charity that trains kitchen teams to cook food from scratch that is fresh, nutritious and genuinely delicious.

To date they’ve reached over 180,000 children across 140 schools. With our help they can reach so many more.

Give this cause your support – whether it’s your voice, your time or donation. Follow @chefsinschools_uk

And thank you to @singular.films for capturing the energy and excitement for the cause in this beautiful film.

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

Brat / Le Cheval d’Or

We only close a few of our usual services a year, reserved for only special and unique occasions. Last Saturday was one of those moments, as we welcomed Hanz Gueco, Nadim Samir and Sam Galloway from Le Cheval d’Or, Paris.

There’s something special about opening up the kitchen to others; seeing new ideas land, new energy in the room. It’s not every day you find metal egg cups and steaming baskets lining the pass at Brat, but we were all in. From prawn toast with rouille to glutinous rice beneath grilled turbot with sauce grenobloise, it was a menu that felt both unexpected and collaborative.

A huge thank you to everyone who joined us, and especially to @jojo.cromwell, @_chef_elia_ and @rach_el_jones and the whole Brat team for making it all feel so seamless, inspiring and joyful.

Merci Hanz, Nadim and Sam, you knocked it out of the park. Already a big highlight in our year…We’ll see you in Paris soon.

Photography @benjaminmcmahon

7,000. That’s how many times a child eats at school across their childhood. 🥗🍱🍛🍲🍜🍝

That’s why we’re cooking at @chefsinschools_uk’s School Dinner of Dreams on 29 April, in a school kitchen, side by side with school chefs. Chefs in Schools trains school kitchen teams to make food that is tasty, exciting and affordable, packed with fresh produce. They’re proving that great food in schools is possible and it’s worth shouting about. 💫💫💫

Swipe to hear why we’re shouting about school food. School food deserves a place at the table. Find out more via the link in @chefsinschools_uk’s bio.

#SchoolOfDreams

💥

7,000. That’s how many times a child eats at school across their childhood. 🥗🍱🍛🍲🍜🍝

That’s why we’re cooking at @chefsinschools_uk’s School Dinner of Dreams on 29 April, in a school kitchen, side by side with school chefs. Chefs in Schools trains school kitchen teams to make food that is tasty, exciting and affordable, packed with fresh produce. They’re proving that great food in schools is possible and it’s worth shouting about. 💫💫💫

Swipe to hear why we’re shouting about school food. School food deserves a place at the table. Find out more via the link in @chefsinschools_uk’s bio.

#SchoolOfDreams

💥

7,000. That’s how many times a child eats at school across their childhood. 🥗🍱🍛🍲🍜🍝

That’s why we’re cooking at @chefsinschools_uk’s School Dinner of Dreams on 29 April, in a school kitchen, side by side with school chefs. Chefs in Schools trains school kitchen teams to make food that is tasty, exciting and affordable, packed with fresh produce. They’re proving that great food in schools is possible and it’s worth shouting about. 💫💫💫

Swipe to hear why we’re shouting about school food. School food deserves a place at the table. Find out more via the link in @chefsinschools_uk’s bio.

#SchoolOfDreams

💥

7,000. That’s how many times a child eats at school across their childhood. 🥗🍱🍛🍲🍜🍝

That’s why we’re cooking at @chefsinschools_uk’s School Dinner of Dreams on 29 April, in a school kitchen, side by side with school chefs. Chefs in Schools trains school kitchen teams to make food that is tasty, exciting and affordable, packed with fresh produce. They’re proving that great food in schools is possible and it’s worth shouting about. 💫💫💫

Swipe to hear why we’re shouting about school food. School food deserves a place at the table. Find out more via the link in @chefsinschools_uk’s bio.

#SchoolOfDreams

💥

7,000. That’s how many times a child eats at school across their childhood. 🥗🍱🍛🍲🍜🍝

That’s why we’re cooking at @chefsinschools_uk’s School Dinner of Dreams on 29 April, in a school kitchen, side by side with school chefs. Chefs in Schools trains school kitchen teams to make food that is tasty, exciting and affordable, packed with fresh produce. They’re proving that great food in schools is possible and it’s worth shouting about. 💫💫💫

Swipe to hear why we’re shouting about school food. School food deserves a place at the table. Find out more via the link in @chefsinschools_uk’s bio.

#SchoolOfDreams

💥

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

SOLD OUT
MOUNTAIN & LE DOYENNÉ
Le printemps est arrivé
May 5th, 12pm

To mark Spring ’26, we’re excited to be cooking in collaboration with Saint-Vrain-based @le_doyennerestaurant_ on a menu centred on new-season vegetables from our farms and shellfish from the Welsh coast.

James Henry (@james_edward_henry_ ) has promised to bring his Le Doyenné farm-cured charcuterie and will join Tomos Parry (@tomos_pp), Josean Balotin (@joseanbalotin) and Luci Brierley (@lucibri) for a visit to see friends Robin and Ikuko at @namayasaifarm near Lewes in Sussex.

NamaYasai grow a wide range of vegetables from East Asia and the UK, with the project initially inspired by the natural farming philosophies of Masanobu Fukuoka, alongside Martin Wolfe’s work on diversity and low-input agroforestry at Wakelyns in Suffolk. Everything the team pick on the day will be worked into the menu.

Ollie Brett (@olliebrett) will introduce a special short bottle list, alongside a selection of cellar gems poured by the glass, spotlighting mutually favoured winemakers such as Clos du Tue-Bœuf, Francois Rousset-Martin, Bourgeois-Diaz, Étienne Calsac, Les Cailloux du Paradis, Maison Glandien, Alice & Olivier De Moor and Dard et Ribo.

📅 Tuesday May 5th
🕕 12pm - 3pm
📍 Mountain, LDN

Limited seats available.
Reservations via link in bio.

Artwork by @personality___crisis, inspired by a 1973 Marlene Dietrich edition of Paris Vogue, courtesy of Calum Brown (@calm_brown).

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

Greens for the grill - my latest column in the @obsmagazine today @theobserveruk

This time of year always reminds me of when opened @bratrestaurant in March / April 2018. Felt like it was meant to be, spring coming in, green shoots appearing, the light changing and our new restaurant opening..always a sense of optimism & exciliarating for chefs and home cooks at this time of year!

Llysiau Gwyrdd ar y Grills - I ddathlu mis Ebrill a Gwanwyn 💚

Thank you honeilly @moshakis @melindalp @kimlightbody_photo @mainlybreakfast

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet

In the mountains

💙

🙏🏻 @rotewandgourmet