about us


Sustainability and seasonality

Our goal is zero waste. While we’ve achieved this on food – reusing surplus ingredients and composting the rest – we are working on it through the rest of the supply chain. We consider the environmental impact of everything we do, which covers the sustainability and seasonality of ingredients, packaging and transportation. Our menus are designed to complement the seasons and minimise food miles, so ingredients are used at their best and do as little damage as possible. We use quality, mostly organic ingredients to create dishes that use fun flavour combinations and are simply but beautifully presented.


Our style of cuisine spans a broad range, from classic British and European dishes, through the Middle East, Asia and the Americas. We lean more towards modern British flavours and dishes as we feel this closely complements the seasonality of our ingredients.


Ross Jones

Ross has more than seven years’ experience in the food and drink industry, covering events, catering, restaurants, bars and street food. He spent three and a half years at one of London’s best-known catering companies, as event manager, chef and general manager, before working for two years as a freelance chef, event manager and food consultant.

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