Every month, a new chef…

April 1st to April 26th- FRANCESCO SARVONIO

I tried Francesco’s food for the first time, years ago, at this cute little wine bar in Shoreditch, and have been wanting to work alongside him for a while now!

And the day has finally come!!

This residency will save you a trip to Naples, in Francesco’s words ‘where food is more than sustenance, it’s a culture, a history, a way of life’.

‘This menu is an expression of that philosophy. Rooted in the Mediterranean tradition, it highlights the freshness of seasonal produce, the depth of natural flavours, and the balance of land and sea. Think sun-ripened tomatoes, fragrant herbs, vibrant seafood, and the gentle acidity of citrus—all brought together with the kind of respect and technique that define Italian cuisine.

Each dish is a tribute to the places and people who have shaped my cooking: the small trattorias along the Amalfi Coast, the bustling markets of Provence, and the quiet countryside where time slows down, and meals are meant to be shared. This is food designed to transport you, to evoke warm breezes and long, joyful meals around the table’.

April 29th to May 31st- Olly Santoro

Olly has been working with us for a few weeks now, seconding our current residents, awaiting for her own residency to kick off!!

I can’t wait for her to show the world her cooking. She is a very delicate, thoughtful, sensitive soul and I believe you’ll find her elegant self in each and every dishes she produces.

Deeply rooted in Mediterranean flavours, Olly’s menus also draws inspiration from Thai, South East Asian, French, and British influences.

In Olly’s words,

‘ Cooking should pay respect to all produce in a way that highlights what we are eating. For me, nose-to-tail cooking is essential. Nothing should go to waste, and the creativity that arises from this philosophy shapes the dishes I make. It’s a great way to gain a deeper understanding of food and connect with ingredients meaningfully.

My hope for the food industry is to move towards a zero-waste approach. It’s inspiring for chefs and essential for the environment. Food is supposed to nourish the body and feed the soul, which I aspire to do in every dish.