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Wild sea bass crudo with datterini tomatoes, chilli and dill. On at Spitalfields
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We are back in action for the week. Mikey with his grilled cod, burnt onion and tarragon broth. On...
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Brendan runs through our broad bean houmous, pickled fennel, lemon and wild garlic
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Jermaine Gallacher on his design at our new restaurant project at Studio Voltaire...
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The bar at our new restaurant in Studio Voltaire. Hand-blown glass lights by Miranda Keyes and...
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Nettle lasagnette with wild mushroom and bacon on at Spitalfields. Brandon on the pans.
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HIRING A SENIOR SOUS CHEF FOR SPITALFIELDS!! Email careers@ham.rest now if this is you!
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Red mullet kiev @studiovoltairelondon with Mikey