Here’s our sous-chef Ed ( @_entc_ ) talking us through the story behind one of our new spring dishes - spicy hex beef tripe - and how he has turned the polarising ingredient into a dish for everyone.
Shout out Demi for the three-cornered leek!
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
⭐️SRI LANKAN NEW YEAR⭐️ April 14th
We invite you to an evening of celebration, reflection and authentic Sri Lankan food cooked by Wasantha & @_entc_
Bookings are live and readily available via the booking link in our bio.
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Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
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Buzzwords are easy to toss around — harder to live by. ‘Zero Waste’ gets the word salad treatment a lot, but @_entc_ actually walked the talk, during his time as head chef at @silolondon —the world’s very first Zero Waste restaurant.
In Issue One, he and @_chrisread forage magnolia blossoms and talk cross-border seasonality, R&D for their pop up at Berlin’s @bar____sway and what it means to really mean it.
Pre-order info coming soon.
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread !
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
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Thank you all that came to the @hot4u_ldn reunion at @papi.restaurant last week!!
🚨next pop up🚨
I'll be taking over the inductions @giaccos_ldn this Sunday alongside @_chrisread !! Showcasing wonderful spring produce as well as forged items local to East london
See you there!
📸: @matyaspaul
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A massive thank you to @bar____sway for hosting us this weekend.
Shout out to wonderboy @_chrisread and to our in-house butter goddess @figafigafigafigafiga and her incredible chocolate mousse, which graced our menu!
See you soon, Berlin 💘👨🍳👩🍳👨🍳
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