After quitting his beloved Ottolenghi and opening his first baby restaurant, he realised his life-long dream ‘…using only the finest and freshest ingredients and providing real culinary pleasure to his own guests in his own place’

The chef’s philosophy on food is simple: 'I've spent my years working as a chef across the globe from France and Switzerland to Canada and Tel Aviv; the influences and specialities from these regions will all be found in our menu, helping create a taste sensations for the palate'.