Introducing the first chef of our all-star line up for this year’s summer series at Guy Ritchie’s Ashcombe Estate.
Opening the WildKitchen this year is Rob Roy Cameron, the chef behind one of last year’s most lauded London openings, ALTA. Celebrated by the critics, the Kingly Court restaurant is an altar to Basque-inspired, wood-fired magic, making Rob the perfect chef to kick off proceedings.
Having clocked up his 10,000 hours in Spain, including six defining years under Ferran Adrià at El Bulli, and successful stints at 41 Degrees and Hoja Santa, Rob joins us at the start of an exciting new chapter with a technically perfect menu of wood-fired showstoppers.
Running from May to September 2026, the luxury countryside escape is open to just twenty guests at a time, across twenty-two weekends, featuring world-class guest chefs, lavish interiors, leisurely outdoor pursuits and fireside nightcaps in the breathtaking surroundings of the legendary director’s private Wiltshire estate.
With dinner at the WildKitchen served to only 20 guests at a time, it’s “arguably the most exclusive supper club of the summer” 𝗧𝗵𝗲 𝗧𝗶𝗺𝗲𝘀.
You can find out more via the link in our bio.
“The UK’s most delicious weekend away” (Condé Nast Traveller) is back with another all-star cast of world-class guest chefs making live-fire magic in the heart of the Wiltshire countryside. The format couldn’t be simpler: a two-night luxury countryside stay in one of the most beautiful spots in the UK, culminating in what is “arguably the most exclusive supper club of the summer” (The Times). And the best bit? You’re all invited.
Launching this year’s series are four of the very best.
𝗥𝗼𝗯 𝗥𝗼𝘆 𝗖𝗮𝗺𝗲𝗿𝗼𝗻 (2nd May)
The chef behind one of last year’s key London openings, ALTA. Lauded by the critics, the Kingly Court restaurant is an altar to Basque-inspired, wood-fired magic. Rob clocked up his 10,000 hours in Spain, including six defining years under Ferran Adrià at El Bulli, and successful stints at 41 Degrees and Hoja Santa.
𝗟𝘂𝗸𝗲 𝗦𝗲𝗹𝗯𝘆 - Palé Hall (9th May)
A chef that needs no introduction, Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) has throw himself into his most ambitious project yet as Chef Partner of Palé Hall, Snowdonia. Reflecting the Welsh landscape, his seasonal tasting menus champion local producers, blending classical technique and contemporary influences with clarity and purpose.
𝗣𝗮𝗯𝗹𝗼 𝗗í𝗮𝘇 - Mercardo 24 (16th May)
Returning to Ashcombe for a second time is Pablo Díaz, chef-patron of Mercado 24 in Guatemala City, a regular in Latin America’s 50Best. One of our all-time favourites, Pablo has forged close relationships with growers throughout Guatemala since opening in 2014 to create an utterly delicious locavore cuisine that’s completely unique to his cherished homeland.
𝗧𝗼𝗺á𝘀 𝗚𝗼𝗿𝗺𝗹𝗲𝘆 - Cardinal (23rd May)
Awarded a Michelin star in record time at debut restaurant Heron, Tomás Gormley did what any sensible chef would do and opened another one straight after. His latest venture Cardinal takes things to the next level. Not just a meal out - it’s an immersive experience for just a handful of guests each night, making Tomás the perfect addition to our WildKitchen line-up.
For the full guest chef line-up, head to our website and pick a favourite from the twenty-two weeks on offer.
*Disclaimer*
Not everyone who lies on their CV will land a job at elBulli or go on to open a restaurant in central London.
@robroycameron@alta.london@actuallygoodtm
If I had a Pintxos Bar… @alta.london
On March 8th, we transform Alta into a proper Spanish pintxos bar.
Led by @robroycameron
(elBulli, Tickets, 41 Degrees)
Four live cooking stations.
13 pintxos.
Get it straight from the chefs.
Bread
Cecina
Oysters
Escabeche mussels
Cockles with lemon
Cheese buñuelos
Beef bomba
Calamari bocadillo
Txistorra
Pork cheek
Grilled mushrooms
Cheesecake
Chocolate, bread & olive oil
2–5pm | £65
March 8th, 2026
Link in bio for last remaining spots
If I Had a…Pintxos Bar
On Sunday March 8th, @alta.london becomes a Spanish-style pintxos bar.
Led by @robroycameron , whose years in Spain include elBulli, Tickets and 41 Degrees.
For one afternoon, the room channels the streets of Logroño. You move from station to station, order direct from the chefs, and eat standing at the counter.
Four live cooking stations.
13 pintxos.
All afternoon
Link in bio for tickets
<The Inspire Conversations> For the second edition of The Inspire Conversations, we sit down with Chef Rob Roy Cameron, the quietly formidable chef behind ALTA (@alta.london ), with a conversation shaped by fire, memory, and restraint. From an outdoor childhood in Botswana where cooking meant embers and survival, to the intellectual intensity of elBulli and Albert Adrià’s Barcelona kitchens, Cameron’s journey is a subtle yet solid legacy. At ALTA, he cooks without gas, letting live fire lead the rhythm, marrying Basque instincts with the British larder, and building a restaurant that values precision, pleasure, and trust over noise. We talk about photography and form, London as a city you have to learn to see, motorcycles as meditation, and why great food doesn’t need to shout to be remembered. This is not a chef chasing trends but arriving at his own memory and language. Not louder. Just truer. 🔥🔥🔥🔪🔪🔪🇬🇧🇬🇧🇬🇧🏍🏍🏍
Read the full article & story on THE INSPIRED via Link in bio. ✅️✅️✅️
#theinspireconversations #altalondon #robroycameron #MyInspireProject
ALTA arrived in Soho this year and it’s already one of London’s most exciting openings.
Rob Roy Cameron (ex-El Bulli, Gazelle) brings a decade of Northern Spain to Kingly Court with a menu built entirely around the open fire. Highlights? The cecina with coffee, sardine empanada, squid with lardo and Vizcaína sauce, and a monster 850g ribeye that shows exactly what the grill can do.
Add savoury-leaning cocktails, sherry on tap and new-school British cider, and you’ve got a restaurant with real heat.
It’s no wonder then that we’ve chosen it as @theknifemagazine Restaurant of the Year 2025
WHO’S ACTUALLY GOOD: As a people and culture focused platform, we want to share more from the positive and inspiring people who make it all happen.
Today it’s @robroycameron from @alta.london
Best kitchen you have worked in: @el_bulli_
Friends in the industry @jeremychanikoyi@madsbattefeld from @sushi_anaba
My try dish at @alta.london the amazing sounding squid dish!
Thank you so taking the time Rob Roy and can’t wait to try that squid!
A new addition to London’s dining landscape, @alta.london brings the soul of Northern Spain’s open-fire cooking to Kingly Court. Led by @robroycameron (previously of El Bulli and 41 Degrees), the restaurant draws inspiration from the Basque asador tradition — smoky, elemental, and ingredient-led.
The menu moves confidently between land and sea: turbot cooked over flame, aged beef, and vegetables treated with the same reverence as the protein. The room itself glows with firelight and energy — a space that feels quietly self-assured even in its early days.
A strong start for Soho’s newest arrival.
A strong cocktail list aswell.
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Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD -
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#AltaLondon #LondonRestaurants #SohoDining #OpenFireCooking #BasqueInspiration #LondonEats #Achefabroad
