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Ynyshir Hall @ Kitchen Table

On Monday 22nd February we welcomed Head Chef, Gareth Ward from the Michelin starred restaurant, Ynyshir Hall in Wales.

Having spent his years working across the UK’s leading restaurants including, two starred Sat Bains in Nottingham and one starred Hambleton and Seaham Hall in Durham, Gareth joined the superb fine dining restaurant in Wales at Ynyshir Hall, as Head Chef in 2013.

Specialising solely in tasting menus, Gareth’s food is innovative, fresh and light with the main emphasis, focused on fresh, local produce. The set tasting menu for the guest chef evening at Kitchen Table, very much embodied Gareth’s cooking ethos with highlights from the night, including Welsh lamb ribs with freshly snipped mint, wild duck and Welsh wagu.

Torsten Vildgaard


On Tuesday 29th March, come join us for our next guest chef event with Torsten Vildgaard, Head Chef and Co-Owner of STUD!O in Copenhagen, which just 5 months after opening, received a Michelin Star in 2014. The food philosophy at STUD!O offers an inquisitive, curious and playful cuisine, challenging the dogmas in the Nordic kitchen tradition.

Torsten was previously best known for his time at noma, as Sous Chef and Head of R&D from 2005-2012 and also worked there with James from 2007-2009. In that period of time, noma was named the World’s Best Restaurant in 2008-2011 by “World´s 50 Best Restaurants”. To add to his accolades in 2015 STUD!O was nominated for “Best restaurant in Denmark” in Dansk Spiseguide (The Danish Restaurant Guide).

The evening will begin at 7pm and tickets are priced at £140 per person for 12 courses, beverage and service not included. Regretfully, during our special events, we are not able to accommodate any dietary requirements.

For reservations please email us to reserve seats, we will require credit card details. A non-refundable deposit will be taken a week prior to the event. Please note that we do not take reservations over the phone.

Dining with the Stars


On Monday 29th February, the Bobby Moore Fund in aid of Cancer Research UK, hosted the unique ‘Dining with the Stars’ at the iconic Shakespeare’s Globe Theatre.

The evening of fine dining and culinary fun, in memory of Bobby Moore, helped raise funds to beat bowel cancer and also marked the 50th anniversary celebrations since England won the football World Cup with the great Sir Bobby Moore leading the way.

The evening pulled together five Michelin-starred chefs, each delivering one course each, paired with carefully matched wines. The stellar chef line up for the evening included, Angela Hartnett (Murano), Michael Wignall (Gidleigh Park), Tom Sellers (Restaurant Story), Alyn Williams (The Westbury) and of course our very own, James Knappett.

Just 230 lucky guests were able to savour this inimitable culinary experience, which also allowed unprecedented access to the chefs with a live feed inside the kitchen to watch the first rate cuisine being prepared.

A whopping £265,143 was raised for bowel cancer research!

Kitchen Table NYC


Over the Valentines’ weekend James and Sandia were busy stateside, collaborating with renowned head chef Daniel Burns for a two day guest residency, at Michelin star restaurant Luksus in Brooklyn, NYC. James and Daniel created a collaborative small eats tasting menu complemented with a unique matching beer selection. Highlights from the menu included; sea bass, onion and nettle, lamb breast, salted plum and rutabaga and carrot, bay leaf and liquorice.

Over at Tørst Sandia got to showcase one of her favorite Bubbledogs creations, the Small Eye hot dog – pickles, sriarcha, peanuts, cilantro with sausages sourced from The Brooklyn Hot Dog Company

Ardent @ Kitchen Table


Justin Carlise of Ardent in Milwaukee, Wisconsin collaborated with James on a one-off menu for January’s guest chef dinner. The set tasting menu of contemporary cooking, consisted of 13 courses. The beef course was a particular nod to Justin’s famous farm-to-table offering, as it was sourced and supplied from Justin’s family farm back home in Sparta.

The farm has been in Justin’s family since the 30s and was a dairy farm until the mid 70’s, where now it is a beef farm. Another highlight from the night included Justin’s milk bread, which was made with milk, milked from the same herd of cattle, which was used to make the butter and cheese served with the milk bread course.