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After our hugely successful first series we are thrilled to announce Series II for 2023. We have a full line up of some fantastic and fascinating cookbook authors. Our final chef in Series II is the brilliant Jacob Kenedy. Join us for this one off, intimate dining experience as well as Jacob's 'Bocca: Cookbook' to go home with.
Jacob Kenedy is one of London’s leading restaurateurs. In 2008 he and his business partner Victor Hugo opened Bocca di Lupo, an award-winning independent restaurant that pioneered sharing small plates, and continues to champion Italy’s regional diversity. Jacob went on to open Gelupo, a traditional gelateria, across the road from Bocca where they serve authentic gelato made from scratch everyday using the freshest ingredients. Jacob has also written three successful cookbooks – his book Bocca: Cookbook follows Jacob’s journey travelling the length and breadth of Italy over the course of a year, gathering up his favourite recipes which inform the menu at Bocca di Lupo. This book is a thrilling and exotic journey through the true flavours of Italy.
Tickets are £75 for a three-course menu including a welcome drink and a signed cookbook. This event will take place on our grand shared feasting tables in either one of our private dining rooms: The Victoria Room or The Charlotte Room.
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
A peaceful urban conservatory in the heart of Notting Hill, where leafy surroundings, seasonal cooking and warm hospitality come together.
A proper pint never goes out of style.
Join us this International Beer Day for fresh pints, seasonal food and a warm welcome that`s always on tap.
There are few things more British than settling in with a Pie & Mash and a pint. We wouldn`t have it any other way.
