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Meatopia 2016


Founded in the US by the late great Josh Ozersky and brought to the UK by chef Richard H Turner, Meatopia is a festival of high quality, ethically sourced meat, all cooked over ethically sourced wood and charcoal by some of the world’s leading top chefs. A weekend-long love affair of meat, drink, fire and music, Meatopia UK has become a legendary event for food lovers.

Curated by Richard H Turner, chefs from around the world will gather at Tobacco Dock and cook with their favourite meats, exploring whole carcasses and creating signature dishes. Each day will feature chef teams with a variety of food backgrounds from America, Asia and across Europe preparing one unique meat-based dish. James will be back again this year and getting involved in the meat-fest on Sunday 4th September.

You can purchase your tickets here.

Festival No.6


On Friday 2nd September James will be cooking at Festival No.6, an extraordinary culinary experience in the heart of Portmeirion, Wales. As part of the festival, Dinner At Clough’s offers a bespoke daily changing long table banquet from the UK’s most sought after Michelin starred chefs.

James will be opening the banquets and has promised something special that is likely to be a festival food game changer – Other chefs lined up to host Dinner At Clough’s also include Gizzi Erskine and Aiden Byrne.

You can purchase tickets here.

James Knappett @ Ardent


Following Justin Carlise of Ardent in Milwaukee, Wisconsin collaboration dinner with James at Kitchen Table in January, James was kindly invited over to return the favour as a guest chef at Ardent this July.

After a couple of days sourcing local produce and menu planning the boys came up with some one off focal points, that were enjoyed by an intimate audience for one night only, within the award winning surrounds of Justin’s restaurant Ardent. 

Menu highlights included:


North Country Organic


On Tuesday 5th July, James was joined in the kitchen by specialist grower and “King of Crops” Ken Holland. The evening was an organic tasting journey of vibrantly coloured vegetables and intense flavours, resulting in a 12 course sought-after tasting menu.

Ken provides only a very few selected restaurants in the UK with his fresh and unusual crops, with Kitchen Table only one of two Michelin starred restaurants in London, that North Country Organic supplies to.

Here are a few snaps from the evening that highlights the amazing world of veg and all that comes with it.


Per Se Alumni

James and Sandia are very honored to invite some trans-Atlantic friends over from NYC this August for Kitchen Table guests to sample the very best in American fine dining.

On Tuesday 23rd August and Wednesday 24th August, Chef James Knappett and Chef Jonathan Benno and his celebrated Pastry Chef, Richard Capizzi from Lincoln Ristorante in New York will be creating a Michelin starred tasting menu that even mentor, Thomas Keller would not want to miss out on this August.

Described by Vice as “One of New York’s most important fine dining players and an established force in American cuisine in his own right”. Benno is currently Head Chef of the Lincoln Ristorante, a modern Italian restaurant in the heart of the Lincoln Centre, that sources the best local ingredients and prepares them with authentic Italian methods and spirit. His career has spanned two decades and the width of the USA. Having trained under the guidance of John Farnsworth and at the renowned Culinary Institute of America, before embarking on this solo project in 2010, Benno worked with Thomas Keller at The French Laundry in Napa Valley and at the legendary Per Se in New York.

Benno will also be bringing his distinguished Pastry Chef, Richard Capizzi over to join in all the fun. Capizzi learnt his trade as a pastry chef at the Culinary Institute of America in Hyde Park, New York. He has since gone on to work with world renowned chefs including Thomas Keller, Jean Louis Palladin and Pascal Brunstein with a career covering the US and France before joining Jonathan Benno at Per Se and later Lincoln Ristorante .In 2003 Capizzi won US Pastry Chef of the Year.

The team at Kitchen Table are incredibly excited to bring the old Per Se gang back together, for two nights only at Kitchen Table.

Both evenings will consist of one sitting at 7:00pm, tickets are priced at £150 per person for 12 courses, beverage and service not included. Regretfully, during our special events, we are not able to accommodate any dietary requirements.

To book a seat for this event, please email

Please note to reserve a seat for this event we will require credit card details and a non-refundable deposit will be taken in advance.