I’m really grateful and proud to be listed in the @360eatguide Top 10 restaurants in England for 2026. And to make the Top 25 in Europe list!
Working on such a small scale — cooking for eight guests a night, solo — recognition like this means a lot. It’s a huge compliment to be included alongside so many inspiring restaurants.
Thank you to everyone who’s been part of it.
#360eatguide
Some highlights from an incredible year - Getting married tops the list, but also Great British Menu, The Green Guild Discovery Award & UK number 2 ranking, new dishes on the menu and some new techniques you’ll see more about soon. I was really honoured to be featured again in the @360eatguide sustainable restaurant guild
& the @oadtop100 Europe’s top restaurants list, and to cap it all we had a beautiful honeymoon camping, cycling & surfing in France 🌿✨💚
Pine Forrest Dessert from my Plant-Based Tasting menu.
You can find the full video of the dish on my YouTube channel - link in bio.
This course captures the wild fresh flavours of the pine forest in spring.
Some people think of plant-based food as being defined by what we don’t use… but for me, it’s a reason to explore the incredible range of plants and wild botanicals around us. #plantbasedrecipes
#plantbasedtastingmenu
#wildfood
#proplantchefs
#weresmartgreenguide
We had Chef Eddie Shepherd @eddiesheps from The Walled Gardens (an underground restaurant in South Manchester.) in for a guest night last night.
And...wowzer.
He usually cooks for just eight people at a time, on his own, so we kept the evening small and intimate to match. It ended up being one of those nights we'll be talking about for a while!
It started with a dandelion petal fruit pastille — sweet, sharp, and way more work than it looks — then a one bite mushroom charcuterie with vanilla mayonnaise and beetroot.
A small bowl of nettle soup followed, with miso marinated tofu and a pine smoked oat cream that was frozen with liquid nitrogen at the table. Lots of phone cameras out for this!
Then halloumi with rhubarb and rose — marinated in rose and koji, fried in a charcoal batter so it ate almost like a marshmallow, with a really intense rhubarb alongside.
Bread from Usher's Bakehouse and cultured butter came next, swiftly followed by a veggie campfire-style ragu — black garlic tofu, smoked potato, oat cream, and bergamot. The bread on hand for mopping up, obviously.
Then a quick palate cleanser of chamomile and raspberry, served as a one-shot in a straw (which we had to try!!) and into a pine sorbet with spruce, apple and caramelised walnut. This was a firm fav in the kitchen!
Dessert was hazelnut, kinako and cherry — oat milk ice cream, cherry brandy and a toasted hazelnut chocolate — before finishing on a stunning scotch bonnet truffle.
Pretty mind blowing from start to finish.
Eddie's restaurant releases new reservations in the first of each month, for tables 5 months in advance so on Friday this week you can bag a table for September 2026.
And of course you can head to our website to see the next installments of our Guest Chef Series and book yourself a table to join us in future.
Edit - reservations now sold out until October 2026 - bookings for October will be released June 1st at 12pm
OP - RESERVATIONS - September bookings go live Friday 1st May, 12pm
Link in bio & full details on the website
Edit - Reservations are now full until September which will be released at 12pm on May 1st
OP - RESERVATIONS - for August go live next week, Wednesday 1st of April at 12pm. Link in bio & full details on my website.
Pictured - Dandelion Petal Fruit Pastilles - a bright flavour of spring at the start of the tasting menu ☀️🌼
Reservations are now full until August.
I’m often asked about scaling up, but working on such a small scale gives me the direct connection to my guests and the craft that I love.
It shapes how I think about sustainability and creativity too — not just what’s on the plate, but how the work itself is done.
I’m really excited that spring is arriving and the shift that that brings.
Thank you to the @360eatguide for recognising and supporting my work.
RESERVATIONS - for July go live at 12pm this Sunday the 1st of March.
You’ll find the booking link in my bio & full details on my website.
And I’m still absolutely buzzing to be listed in the @360eatguide UK top 10 & Europe top 25 so I’m sharing a pic from that 😄
