Ollie Dabbous

Tuesday, September 7th, 2010

Homemade sourdough bread with toasted grains & homemade butter.
Romaine lettuce, mint & fennel salad, pickled rose petals.
Ripe tomato.
Beef tartar, cigar oil, coastal herbs & toasted rye.
Coddled eggs with smoked butter and woodland mushrooms.
Poached halibut, purslane & sea camomile.
Grilled blackfoot pork, savoury acorn praline & crushed tubers.
Cornish Yarg, nettles & poached quince.
White peach with lemon balm, fresh almonds & pea shoots.
Fig leaf ice-cream.
Chocolate truffle with basil moss.

Mark Best, one night only

Wednesday, September 1st, 2010

For one night only, acclaimed chef Mark Best will be cooking a very special degustation dinner at Bethnal Green’s Town Hall Hotel, as part of a collaboration with The Loft Project.

Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular professional development.

On Thursday 16th September, the S.Pellegrino World’s 50 Best Restaurants Award Breakthrough winner 2010, holder of ‘Three Hats’, Sydney Morning Herald’s ‘Chef of the Year’, and Time Out Sydney’s ‘Restaurant of the Year, will be serving dinner to 12 guests on one large table in the De Montfort Suite.

Rob Martin and Miles Irving 16th – 18th September

Wednesday, September 1st, 2010

The Loft is thrilled to host this collaboration between Miles Irving, known fondly as The Forager and the talented and charming chef, Rob Martin, who will be visiting us from Copenhagen.

The evening starts with an illustrated talk by Miles who will bring an assortment of plants for guests to taste and smell. The talk will be followed by a a tasting menu using Foraged ingredients paired with a selection of wines chosen by our sommelier. Rob has done time well spent in some of the michelin guides most notable in Copenhagen including Noma, MR, and aoc.

Sample menu: To see a menu please go to our calendar located under reservations and click the INFO button.

Marcus McGuinness, Artist’s palette

Tuesday, August 17th, 2010

Marcus neatly arranges his materials as he prepares for his most challenging piece of the evening, the devilled kidney.

Marcus set himself a true challenge with his nose to tail menu, not being a squeamish eater I have to confess even I was a little apprehensive. I am disappointed in myself for not having faith in this very talented British chef who had me all but licking my plate clean.

I am confident Marcus McGuinness is a name we’ll be hearing a lot more of.

Devilled kidney, cucumber, mustard & toast.

Tuesday, August 17th, 2010

Marcus neatly arranges his materials as he prepares for his most challenging piece of the evening, the devilled kidney.

Marcus McGuinness, Lamb belly

Tuesday, August 17th, 2010

Belly, Ras el Hanout, pickled cockles, salted lemon.

Marcus has a firm fondness for foraging, probably originating from his roots in Oxfordshire. As London comes as a bit of a contrast, he satisfies his enthusiasm in growing herbs and vegetables on his terrace at home!

Marcus surprised us with all kinds of treats from his terrace as well painstakingly sourced local ingredients such as Regent’s Park honey and his Mom’s famous green tomato chutney.

Marcus plates a delicately cooked piece of Pollock

Tuesday, August 17th, 2010

Trotter, pollock, girolles and mushroom ketchup?

The word ketchup is perhaps a little misleading.

Marcus wowed us all with another perfectly balanced dish.

Midnight feast

Tuesday, August 17th, 2010

Trio enjoy a late dinner after a busy night while Nuno cracks a few jokes to keep them entertained. It was such a treat hosting the Swedish team who were not only inspiring chefs but good fun too!

Cod, Icelandic seaweed, rhubarb.

Tuesday, July 27th, 2010

I couldn’t help but admire the striking colour palette of this dish, the flavours were so delicate and clean.

The chefs grate a delicate powder of cod roe over the raw cod and crispy cod skin as a final touch.

Organic egg, peas, chickweed, pea flowers.

Tuesday, July 27th, 2010

Flowers

Tuesday, July 27th, 2010

Every delicate little leaf, flower and vegetable was grown in their own garden in Malmo, Sweden.

”We live in the North, the air is clean, drinking water pure and we have a cool climate. The vegetables grow slowly and develop a greater depth of flavour and a different texture. We choose to keep the distinctive character of each natural product that we use rather than adding spices”, says Ola Rudin

Lambs’ tongue, red beet, canola, ash.

Tuesday, July 27th, 2010

Red berries, wild chervil, ryebread.

Tuesday, July 27th, 2010

Fresh goat’s cheese, blackcurrant, woodsorrel, meringue.

Tuesday, July 27th, 2010

Reminiscent of a Swedish winter landscape, I felt a twinge of excitement for shorter days and roaring fires. Sure to regret that come January!

Trio’s menu

Thursday, July 22nd, 2010

Oysters
Cucumber, dill, horseradish.

Carrot
Troutroe, yarrow, sourdough.

Raw Shrimp
Bonemarrow, rosehip.

Cod
Icelandic seaweed, rhubarb.

Organic Egg
Peas, chickweed, pea flowers.

Lambs tongue
Redbeet, canola, ash.

Red berries
Wild chervil, ryebread.

Fresh goat’s cheese
Blackcurrant, woodsorrel, meringue.

Trio, Malmo Sweden

Friday, July 16th, 2010

The trio team Trio join us from the
25th – 27th July.

”We live in the North, the air is clean, drinking water pure and we have a cool climate. The vegetables grow slowly and develop a greater depth of flavour and a different texture. We choose to keep the distinctive character of each natural product that we use rather than adding spices”, says Ola Rudin and continues to explain, ”a combination of slow grown dense, sweet beetroot and the acidity from elderberries does not need extra spice or artificial texture. It is light crisp and fresh in itself.” Erik Berne restaurant manager/sommelier and the third owner of Trio fills in, ”And then we can add an extra dimension with a wine to tie the knot into perfection”.

All Trio photos are
© Per-Anders Jorgensen

The Trio team

Friday, July 16th, 2010

Sebastian Persson. Chef, previously worked at Aquavit in New York, F 12 in Stockholm, Hotell Borgholm on Öland and Trädgår’n in Gothenburg. Gets all worked up by creating innovative gastronomy based on perfect produce from the Nordic countries.

Ola Rudin. Chef, previously worked at WD-50 and Aquavit in NewYork and Charlie Trotter in Chicago. Firmly believes that the feeling of working with ingredients from the nature of Skåne beats most experiences in life.

Trio has recently employed Linda Violago, sommelier. Linda has been working in restaurants for over 20 years. From humble beginnings in Winnipeg to Vancouver, to Australia, to Charlie Trotter’s in Chicago, to being one of the very few women to run a wine program at a Michelin-starred restaurant at Mugaritz, in Spain.

Ultimate simplicity, mixed alliums

Tuesday, July 6th, 2010

Ollie’s cooking style is one of restraint, purity of flavour and ultimately simplicity, he firmly believes the best dishes are those that impress without appearing to try. Sourcing and seasonality are paramount given this minimalist approach.

Ollie stayed true to his philosophy this weekend, wowing everyone with his ability to create food so tasty and beautiful using very few ingredients.

Guilt free treat, simple and pure

Tuesday, July 6th, 2010

Ollie’s minimal approach to food works perfectly in this pre dessert of chilled lemon verbena infusion, cucumber and borage.

Simple and pure? Check.

In the kitchen with Nuno Mendes

Thursday, June 24th, 2010

The Loft Project is pleased to welcome back chef Nuno Mendes who will be hosting a series of cooking classes.

Nuno’s first class, Monday the 12th of July, will cover the different methods of cooking meat including sous vide, the benefits of slow roasting, curing and many more useful tips.

This class is aimed at the novice and guests will be shown how to achieve good results at home with basic equipment.

The class is followed by a short tasting menu and drinks pairing.

Classes are £175 and places are limited to twelve.

Ollie Dabbous, chef in residence

Tuesday, June 22nd, 2010

The Loft Project gallery for chefs is pleased to present our next chef in residence, Ollie Dabbous. Ollie joins us for three nights only from the 1st until the 3rd of July.

Ollie’s cooking style is one of restraint, purity of flavour and ultimately simplicity, he firmly believes the best dishes are those that impress without appearing to try. Sourcing and seasonality are paramount given this minimalist approach.

Ollie has worked alongside some very talented chefs, Le Manoir aux Quat’ Saisons, Hibiscus and Mugaritz, and was most recently head chef at Texture restaurant on Portman Square to mention a few. He has also staged at L’Astrance, Pierre Gagnaire, Noma and WD-50.

City foragers

Wednesday, June 16th, 2010

Rob Martin scouted out a few carefully guarded foraging locations in London. I’ve been told chefs like to keep their locations a secret to protect areas from being over foraged.

I was under the impression most of these newly fashionable greens were weeds, if any locals with gardens would like us to take their chickweed off their hands, please let us know.

Waste not, want not.

Deconstructed hollandaise

Wednesday, June 16th, 2010

Green asparagus and components of hollandaise.

Rob has ingeniously deconstructed hollandaise turning another classic dish into something fresh and inspiring. The little yellow blob is slow cooked egg yolk, the rest of the hollandaise ingredients were turned into a dressing and spooned over the asparagus.

Vadouvan and Lamb

Wednesday, June 16th, 2010

Rump of lamb, an array of onion preparations and vadouvan.

None of us had heard of Vadouvan before, I am confident we will never forget it. Rob made the spice rub himself as we could not source it in London anywhere. His version was so good I am pleased we were forced down this route.

Rob marinated the rump in the spices and sealed it in a vacuum bag leaving it to slowly absorb all the delicious flavours. The lamb was then cooked at 62 degrees for 50 minutes before being transferred to red hot pans to brown the meat. I suspect water bath circulator sales will increase after Rob’s visit.

Somebody call an ambulance

Wednesday, June 16th, 2010

Nobody panic, Rob has not cut himself. Although this scene looks like the set from a Tarantino film, it is actually just beetroot juice.

This dish is Rob’s modern interpretation of a beetroot and goat’s cheese salad. Being American born, Rob developed this dish as a homage to the classic dish frequently found on menus across the U.S.

There is nothing tired or stale about this salad, the contrast of flavours and textures is striking.

Rob Martin, chef in residence

Monday, June 7th, 2010

Today Rob flies in from Copenhagen and entirely different types of smells will be drifting from the kitchen. He joins us for three days, Thursday 10th until Saturday the 12th of June. We have a couple of seats open on Thursday and Saturday, please call or email if you are interested.

Rob Martin comes to The Loft with work experience on both coasts of the United States in some of there most notable restaurants. Besides, this he has done time well spent in some of the michelin guides most notable in Copenhagen including Noma, MR, and aoc.

Rob Martin, chef in residence

Monday, June 7th, 2010

Langoustines, peas, tarragon and lime.

Crab, cucumber, apple and dill.

Mackerel, broccoli and ravigote.

Green asparagus and components of hollandaise.

Classic beet salad, modern interpretation.

New potatoes, spring cabbage and wild garlic.

Confit of sweetbreads, celeriac and brown butter.

Rump of lamb, an array of onion preparations and vadouvan.

Yuzu, shortbread and lemon thyme.

Rhubarb, oats and white chocolate.

Anna Hansen’s slow cooked Vietnamese style pork

Friday, June 4th, 2010

This Vietnamese pork dish was inspired by a visit to Viet Garden on Liverpool Road. A very beautiful modern interpretation.

Thit heo kho – Vietnamese style slow cooked pork belly, lotus root pickles & crisps.

Edible bundles of Sri Lanka

Friday, June 4th, 2010

Zeren is genuinely impressed by this course, as was I last night when I was lucky enough to secure a seat at the table.

Sweetcorn, turmeric, curry leaf & green chilli fritters, mango tamarind sauce, candied green chilli.

Smokey grilled aubergine

Friday, June 4th, 2010

… yuzu, soy & sesame dressing, crispy shallots, shiso cress.

Since I discovered yuzu I find myself questioning the need for other citrus.

Singapore style wokked crab

Friday, June 4th, 2010

I overheard a guest commenting that this was possibly the best thing he had ever tasted, I tend to agree.

The broth served with this crab must be a safely guarded secret, if it was my recipe, I wouldn’t share it.

Staff meal, leftovers

Friday, June 4th, 2010

Kingfish sashimi, mancha & kalamansi lime dressing, tomatillo, wasabi tobiko. Lucky us!

Thank you Anna, you’re too kind. Not many staff meals are this glamorous.

Tricky business

Friday, June 4th, 2010

The chefs focus as they plate up the next course.

Anna’s pan roast wild sea trout, pickled beetroot, rhubarb &  samphire salad,
shaoxsing & verjus dressing, macadamia crumbs.

Delicious!

Meeting Anna Hansen

Friday, June 4th, 2010

Anna circles the room meeting her guests, thirsty work!

Airmail: Rum, lime juice and simple syrup topped up with bubbly.

Getting to know you

Friday, June 4th, 2010

The guests mingle and enjoy a delicious cocktail, an Airmail. I would love to know what Ken is telling those ladies, must be fascinating.

Looks like Andrew has heard this story before, texting his missus who is away on business.

Attention to detail

Friday, June 4th, 2010

Anna runs a tight ship.

The kitchen was extremely calm last night and the courses flowed out effortlessly. The chefs even had time to polish all the plates before the guests arrived.

Anna Hansen’s Sri Lankan inspired menu 3rd – 5th June

Tuesday, May 25th, 2010

Anna Hansen’s Sri Lankan menu continued

Tuesday, May 25th, 2010

Thit heo kho, Vietnamese style pork belly, lotus root pickles & crisps, fennel pollen.

Seared wagyu bavette, carrot & miso puree, chocolate, chilli & tonka bean jus.

Black Doris plum & palm sugar stuffed coconut sticky rice balls, coconut sorbet, tamarind caramel.

Chocolate liquorice ice cream and tamarillo crisps.

Anna Hansen, 3rd – 5th June

Thursday, May 20th, 2010

Anna first trained as a chef under Fergus Henderson (St John) at The French House Dining Room.

In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone restaurant, The Providores. Awards included Catey’s “New Comer of the Year Award” 2003, two AA Rosettes for culinary excellence in 2002 through 2005, and Square Meal ‘Best New Restaurant Award’, autumn 2001.

In 2005 Anna left The Providores to focus on developing The Modern Pantry. Since opening The Modern Pantry has gained two AA rosettes and been listed as a “Bib Gourmand” in the Michelin Guide 2009 and 2010.

Late last year Phaidon published “Coco”, a book showcasing 100 of the world’s top up and coming chefs of which Anna was one.

Clayton Wells, chef in residence

Wednesday, May 19th, 2010

After a very successful stint at The Loft Clayton joins us again, one night only because he is such a busy bee, 22 May.

Clayton’s food journey started in his home town of Sydney. A love for Japanese food ensured he crossed paths with Tetsuya Wakuda who he worked alongside with for two years rising to junior sous chef.

Before moving to London, Clayton did a stint at Noma, Copenhagen. While there he was influenced by René’s philosophy and approach to food.

Clayton then found himself working side by side with Nuno Mendes at The Loft testing new recipes. Since then he has taken on the role of Sous Chef at Nuno’s up and coming restaurant Viajante at the newly developed Bethnal Green Town Hall.

All hands on deck

Wednesday, May 19th, 2010

The guests busy helping John plate his leek, brown butter & hazelnut dish. One of our guests, Chris Sheedy, photographed his friends delicately sprinkling garlic flowers as a final garnish.

” I love the hands and arms all working together. The jewellery and nail polish being the only clue as to who is a guest.” Chris Sheedy

James Knappet, chef in residence

Monday, May 17th, 2010

” The one thing that changed everything, meeting Gordon Ramsey. The next day I handed in my notice and went to work for the best chef in the country.” James’ drive and passion for food caught the attention of Gordon Ramsay at a young age.

For such a young chef, he has worked in some very exciting kitchens. Marcus Wareing’s The Berkeley, Rick Steins in Cornwall, Thomas Keller’s Per Se in New York and Rene Redzepi’s Noma to mention a few.

James’ philosophy, ” I believe food should be clean, fresh, seasonal, fun and always surprising. The ingredients should speak for themselves.”

John Freeman, chef in residence

Tuesday, May 11th, 2010

John Freeman is Head Chef at Restaurant Sat Bains in Nottingham and has been with Sat for almost 7 Years and as Sat puts it ‘one of the sole reasons why the kitchen has built such a formidable reputation over the past few years’.

He has worked in some of the worlds most innovative and modern thinking kitchens of this era, including WD 50, Paustian and Noma.

He was also the winner of the 2009 Jacquart rising stars trophy, which celebrates young talented Chefs and Sommeliers in the fine art of pairing food and wine.

Menu Sample:

Pigs head & apple soda.
Duck egg, peas, asparagus & mint.

Lamb tonque, peas, pine & milk skin

Friday, May 7th, 2010

So this is what lamb tonque, peas, pine & milk skin looks like. As delicious as it sounded.

Sam, thank you and farewell. We hope you’ll join us again soon, please send our love to the team at Noma.

The Samuel Miller photos are courtesy of food snob except where otherwise stated.

Juicy little radishes

Friday, May 7th, 2010

These radishes flown all the way from Copenhagen in Sam’s luggage have been soaking themselves in these saucepans and are about to be served up and eaten.

Sam Miller’s Skate, radishes & unripe elderberries

Friday, May 7th, 2010

Skate,
radishes
& unripe elderberries.

This picture is courtesy of a friendly food blogger who visited us while Sam Miller was the resident chef.

Jerusalem artichokes in butter and thyme

Friday, May 7th, 2010

One chef is given the task of carefully nurturing these artichokes. Hot herby butter is spooned onto them until tender and ready to serve.

Quite decadent, will be trying this at home for sure.

The chefs plating

Friday, May 7th, 2010

Sam and the team carefully plate up the crispy pork tail, jerusalem artichoke
& ramson onion sauce.

Each plate is carefully crafted, as you can see by all the hands it takes an army of chefs to ensure the food gets to the table on time.

Sam Miller’s pork tail & jerusalem artichoke

Friday, May 7th, 2010

Crispy pork tail,
jerusalem artichoke
& ramson onion sauce.

Enough said.

James Lowe

Wednesday, May 5th, 2010

James came to be a chef through his love for food and for restaurants.  Meals at the Fat Duck and St.John inspired him to pursue a career in the kitchen, rather than becoming a pilot as his parents wished!

He started work at the Wapping Project, which led to La Trompette, the Fat Duck and the River Cafe before he arrived at St.John Bread & Wine, where he has been the head chef since 2007.

Throughout his career James has taken time out to work for free in many different kitchens, including very influential periods at Noma in Copenhagen and wd50 in New York.

He hopes that by highlighting how fantastic British produce is and by treating it with the respect it deserves, the rest of the world might start to change their view of British cuisine.

Samuel Miller

Tuesday, April 27th, 2010

It’s with real pleasure that we welcome this young 28 year old cook who spent two and a half years at the Champignon Sauvage in England alongside David Everitt-Matthias, a while at Mugaritz and then at El Bulli. His most recent experience has been working alongside René Redzepis as Noma’s sous chef.

Congratulations to René and the team, Noma won first place at the 50 best awards, there was some pretty tough competition so quite an accomplishment.

The new artists

Monday, April 19th, 2010

The new generation of chefs are artists more so than cooks. The creativity and passion seen in The Loft kitchen each week is quite inspiring. This dish tastes as special as it looks which is the real test.

Isaac Mchale’s spinach ohitashi, black sesame, Jersey Royals and radishes.

Linkholm Estate Roe deer

Monday, April 19th, 2010

Food snob tucks into a portion of venison carpaccio, his reward for documenting the evening for us.

Carpaccio of Linkholm Estate Roe deer, walnuts and burnt bread, extra virgin walnut oil mayonnaise, flowering claytonia, pennywort, hairy bittercress.

These crazy sounding herbs were long forgotten. Chefs have started looking to local fields for inspiration as an alternative to the obvious herbs so readily available in supermarkets. These still have their original names.

Butter poached Haddock

Monday, April 19th, 2010

Isaac Mchale plates up the fifth course, butter poached Haddock, new season
morels, peas, wild garlic and seapurslane.

Spring blossoms from a neighbours tree reflect the change of season. Isaac’s food is led by the seasons and he takes inspiration from what is available at local markets. All the ingredients are sourced locally.

Isaac’s sausages

Monday, April 19th, 2010

These delicious venison and foie gras sausages on spruce pine were handmade in our kitchen by Isaac Mchale.

Chris Golding, chef in residence

Monday, April 12th, 2010

Chris currently works at David Thompson’s prestigious restaurant, Nahm, one of only 2 Michelin starred Thai restaurants in the world. Chris has been Senior Sous Chef at Nahm for over 2 years now, yet is still fascinated each week when Nahm receives its delivery from the famous food markets of Bangkok. Chris takes his inspiration from the amazing herbs, fruits and vegetables they receive.

Chris was also a national finalist of the World famous Roux Scholarship in 2007, 2008 and 2009.

Menu Sample:

Tartare of salmon “en papiotte”, ginger, apple and petals.

Sweet cured mackeral, watercress, cucumber & purple basil.

Spring Garden

Monday, April 12th, 2010

Clayton’s sculptural spring garden looks almost too beautiful to eat. Almost, it was just too delicious to be left untouched.

Squid ink and herb puree, pickled carrots and cucumber, herbs and spring blossoms.

Photos courtesy of Food Snob who visits us from time to time. When he isn’t eating at Noma of course!

Clayton Wells

Monday, April 12th, 2010

A few pictures from Clayton’s weekend at The Loft courtesy of Food Snob.

Clayton shows Antonio how it’s done, adding the finishing touches to his sous vide pork. The pork is then pan fried and served with blood sausage puree, cauliflower puree, malt oil & prunes.

Heavenly!

More meat

Friday, April 9th, 2010

Not for the faint-hearted, this animal can die happy in the knowledge that it will be treated with the utmost respect.

Isaac has something quite special in store for her.

The chefs hard at work

Friday, April 9th, 2010

The chefs worked through the night breaking down this carcass. Every precious cut will be put to good use and served tonight on Isaac’s menu at The Loft.

He has a few surprises up his sleeve, it promises to be good fun!

Isaac Mchale

Tuesday, April 6th, 2010

Isaac Mchale, started cooking because he wanted to make chicken pakora, aged eight. After growing up enamoured with North Indian, and then Asian food, he found himself working in fishmongers and restaurants of glasgow, while studying food chemistry at Glasgow University. Aged 22, he travelled to Australia to further his breadth of experience, and spent a year working in one of Sydney’s finest, Marque. He later returned to London to work at Tom Aikens, and then helped open The Ledbury. 4 1/2 years and 2 Michelin stars later, he has left to open Elliots in Borough Market. Isaac has recently spent the past few months in New York, Belgium and Copenhagen’s finest kitchens in preparation for the opening.

Lily Vanilli helps us say farewell to Ben Greeno

Thursday, March 25th, 2010

Thank you Lily Vanilli for the “Road Kill” farewell cake you lovingly laboured over. An appropriate goodbye after a visit to the east end of London.

Ben we’ve really enjoyed having you here, we hope you’ll visit us again soon.

Thank you.

Clayton Wells, Our New Chef in Residence

Friday, March 5th, 2010

Clayton joins us at The Loft from the 25th until the 3rd of April.

Clayton’s food journey started in his home town of Sydney. A love for Japanese food ensured he crossed paths with Tetsuya Wakuda who he worked alongside with for two years rising to junior sous chef.

Before moving to London, Clayton did a stint at Noma, Copenhagen. While there he was influenced by René‘s philosophy and approach to food.

Clayton then found himself working side by side with Nuno Mendes at The Loft testing new recipes. Since then he has taken on the role of Sous Chef at Nuno’s up and coming restaurant Viajante at the newly developed Bethnal Green Town Hall.

Paul Tvaroh, a night of tipples and nibbles

Monday, February 15th, 2010

After 10 years in London running other people’s award winning gastro pubs and celebrity Hampstead hangouts, there was nothing Paul wanted more than to open his own place. His greatest achievement? Fulfilling this dream. On November 1^st 2007 Paul opened Lounge Bohemia. More than anything I think it’s attention to detail that has seen Lounge Bohemia listed in the Top 10 bars of London (Urban Junkies) and Top 50 great bars of the world. “My wife calls me obsessive, I’d call it a healthy love of the job.”

Join Paul as he teams up with Ben Greeno to present a cocktail tasting menu paired with Ben’s nibbles. Paul will prepare cocktails table side and share some of his knowledge and passion with his guests.

Wednesday 3rd March

Ben Greeno, Chef in Residence

Wednesday, February 3rd, 2010

Ben started life as a chef at 21 Queen Street in his hometown of Newcastle before moving south to Nottingham’s Sat Bains where he soon flourished, making sous chef in rapid time. In 2005, the need for pastures new took Ben to Denmark where, in a whirlwind year, he would work first at Kommandanten, then Noma, and finally The Paul. A year in France followed, with some hard labour at Le Grand Hôtel d’Uriage, before heading back to Denmark where Mads Refslund made him chef de partie at MR. A year later, Noma again came calling and Ben found himself jointly heading up the pastry section of the world’s third best restaurant. He has spent the last two months in New York, working upstate at Kittle House and in Manhattan at Momofuku restaurants.

Dates for the Diary

Tuesday, February 2nd, 2010

From 4th up until the 18th of February our founder Nuno Mendes will continue to work his magic in the kitchen. Due to the forthcoming opening of his new restaurant Viajante, situated in Patriot Square, Bethnal Green, he will soon be spending less time at The Loft.

From the 18th of February until the 13th of March Ben Greeno will be taking up residency at The Loft Project, find out all about Ben in the next news post. Also worth making note is our special event on Wednesday 3rd of March, the Molecular Cocktail Tasting Menu with cocktail supremo Paul Tvaroh paired with food from Ben Greeno.

A Gallery for Chefs

Monday, February 1st, 2010

The main news at The Loft Project is that we have now become a gallery for chefs. From mid-February we will be starting our new rosta of guest chefs, each of whom will be taking up residency at The Loft Project for a limited period. Here they will be experimenting with new ideas and presenting menus never seen before. We are looking forward to a new era of food at the Loft.

If you would like to keep informed about of chefs in residence, just keep on checking this news area, where we will post information about our chefs, what’s on in the Gallery and anything else we think you may like to know. If you have a press enquiry, or would like to read what people say about us, please visit the Press section of the site. Or for information about where we source our ingredients, please take a look at our Suppliers page.

The Loft Project launch

Saturday, January 30th, 2010

Welcome to the new Loft Project website.

The Loft Project has developed from a personal test kitchen for Nuno Mendes into a fully fledged private restaurant. Our mission now is to give a platform to a new generation of chefs to showcase their food. We have created a relaxing, informal environment where both our guests and our chefs can enjoy themselves.

Our official launch on the 4th of February also sees the opening of 3 Golden Apples by Atlanta Rascher in the Gallery.

We would like to thank Associate & LBN Design who have given us our new brand identity and website. We would like to extend our thanks to Toby Glanville, who photographed all of our suppliers on a very cold December day last year.