Orasay, our new restaurant, opening in early 2019 in Notting Hill. Shimmering fish and crustacea from the Outer Hebrides, crystaline wine from the Mediterranean. Hopping between all our favourite islands.
Kitchen and FOH positions all levels email [email protected]
Just had a really special bit of beef delivered to @stleonardsEC2 from @Rogersandson, got 130 days + age on it. We're going to do the rump slowly overnight for lunch tomorrow. Will be immense.
Yesterday we broke down two huge rib sections of Hereford cow dry-aged by @rodgersbutchers for 105 days. It was breathtaking. We then fed nearly 105 guests with it, in a marvellous impromptu celebration of this noble animal. Thank you to all who joined us at @stleonardsEC2 x
🥩 MEGA BEEF PARTY🥩
We were set to close for a big private dinner tomorrow which has sadly been unavoidably postponed. We are therefore open and serving 1 kilo chops off this 105 day-aged Hereford rib section for half price. Book for Weds 31st and reserve one!
@stleonardsEC2
As well as a lovely meal at Putney Supper Club last night, I also went to @StLeonardsEC2 on Friday to celebrate @He10ise getting a distinction. Too many highlights to name!
Not going to lie, the Della Dog is a heartbreaking work of staggering genius that will outlive both me and @fleurdelysLDN and fully deserves to be on this list, but we're in GREAT company. Thank you @eaterlondon
The most memorable meal at @stleonardsec2. Clever, delicious, perfectly executed. The leek heart with almond cream and summer truffle was a revelation. Also loved this hake with crab aioli.
Flame on! Here’s how you can make @stleonardsEC2 showstopper dish: wood-grilled monkfish with sea buckthorn molasses and foraged leaves https://t.co/1r0bfiKyqL
‘Everything on the menu is meant to be shared, from the small plates which arrive as soon as they’re ready from the ice bar to the hearty dishes cooked on the wood grill.’ #LondonRestaurantOfTheWeek@stleonardsEC2 https://t.co/Ih15w3SSMn