We’re excited to announce that our seventh Solidarity Supper will take place at Morchella on 11th May.
Head Chef Daniel Fletcher and Executive Chef @ben_marks_perilla will be joined by:
@aaronclarkpotter from @wildflowers.restaurant@adamegwood from @noblerotmayfair@harrywilsonchef from @cendrillon.belleville Oli Brown from @updownfarmhouse_
Tickets for the evening are £60pp.
As this is a set menu, the only dietary we will be able to accommodate for is vegetarian. For guests who require a vegetarian menu, please make sure to make a note when creating your reservation.
Tickets can be purchased through the link in our bio .
Co- Founders of @morchelladining and @perilladining , @emmerson_matthew and @ben_marks_perilla , founded Solidarity Suppers last year alongside @gemmabelleats
“Since launching Solidarity Suppers, we have been truly humbled by the incredible support we’ve received, from the hospitality industry, our guests, and the wider London community. We started this initiative because it can sometimes feel difficult to know how to make a real impact, but being able to bring people together to share a meal, raise awareness, and support such an important cause has been deeply rewarding.”
May 11th’s event will be hosted at back at @morchelladining with a fantastic lineup of guest chefs. Tickets are live now and can be purchased through the link in our bio
Our new Herdwick lamb belly with Puntarelle Alla Romana and finished with lovely Italian greens
#londonchef #exmouthmarket #londonrestaurants #lambbelly #mediterranean
Today we said goodbye to our amazing Senior Sous Chef, Rachide.
Rachide has been at Perilla since 2021, and has helped lead the kitchen at Morchella since day one. We are so grateful to him for his hard work, leadership and the dedication, thoughtfulness and attention to detail he’s brought to the kitchen every single day.
A hugely talented chef and a brilliant member of the team, Rachide has been such an important part of both kitchens, leading and teaching those around him, and setting the tone day in, day out. He’s been a big part of shaping what Morchella is today, and his influence will be felt long after his last service with us.
From all of us at Morchella, thank you Rachide. We will miss you!
Wishing you all the very best for what’s next 🫶
We’ve recently had the pleasure of working with these gorgeous spider crabs from @hendersonseafood
In the Morchella kitchen we try and ensure every part is used; the smaller legs make a stock for our shellfish rice, the white and dark meat gets seperated and sits on top the finished rice, and the larger legs are served alongside with a spiced chilli butter. Even the shell is kept to plate the dish, making sure nothing goes to waste.
Served as a special based on availability alongside our à la carte menu.
WE’RE HIRING
Morchella is looking for a Sous Chef to join our team.
You’ll work alongside our brilliant team led by @danielfletcher1 and @ben_marks_perilla delivering a modern take on classical Mediterranean dishes using the very best produce. Our menu celebrates the seasons, with ingredients sourced from artisanal Mediterranean suppliers and independent British farmers and day boats.
If you’re driven, detail-focused and excited by seasonal, ingredient-led cooking, we’d love to hear from you.
To apply, please send your CV and a short introduction to: [email protected]
As spring approaches, the chefs have been working on new dishes featuring the best of the season’s produce, including Italian artichokes.
@danielfletcher1 has been working on a special, an Italian artichoke that has been lightly pickled, stuffed with greens and sheep’s curd, topped with seaweed kale, crispy charred leeks and finished with a truffle sauce.
