The Herb Kitchen
- Supper Club
Telling the story of the producers and farmers behind the products to create an interactive dining experience
Chapter is to bring together a small group of guests, in the woods, using elemental cooking, to celebrate the best organic ingredients as we move into spring. Telling the story of the producers and farmers behind the products to create an interactive dining experience. Richard Faulk has previously worked at the Ledbury under Brett Graham and as head chef at the London restaurant ‘The Dairy’. He has recently taken on a new challenge to transform a restaurant in London to become a leading example of how we can create a more sustainable industry.
Jo Otway has spent the last 10 years cooking in various different kitchens with different styles around the world. These include Benu in San Francisco, Blue Hill at Stone Barns in New York and presently in Relae in Copenhagen. Originally from Sussex this is an opportunity for Jo to return to cooking with the ingredients he grew up with.