Marcus McGuinness

Friday, July 8th, 2011

@theloftproject Fri 19th, Sat 20th and Sun 21st August

Hailing from leafy Oxfordshire, Marcus’ career kick-started after a part time job in a local 1* Michelin restaurant (Chavignol, Chipping Norton). When his college apprenticeship was complete, he took on full time responsibilities there, and consequently followed his Head Chef – Gus Ashenford – on to a further two new openings, assisting in achieving 1* in each restaurant.

Next, by joining David Everitt-Matthias at his iconic 2** Champignon Sauvage Restaurant in Cheltenham, this gave Marcus the opportunity to explore one of his most favourite pastimes – foraging.

Onwards to 2** Hibiscus in its original form (Ludlow, Shropshire). Being part of the original team who made the much-anticipated move toLondon in 2007, Marcus remains Claude Bosi’s Head Chef, now firmly established in Mayfair.

Ben Spalding

Tuesday, May 31st, 2011

@theloftproject Sat 15th and Sun16th October

Ben is currently Head Chef at Roganic in Marylebone, Simon Rogan’s (L’enclume) new London restaurant.

Ben’s phenomenal training started at the 1* 28+ Restaurant in Gothenburg, Sweden then followed with time spent at 3 Michelin starred restaurants Per Se in New York and Royal Hospital Road (London). This lead onto holding senior positions at L’Autre Pied (London) and Gary Rhodes W1 @ Cumberland Hotel (London) and being an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de monde in Melbourne, Australia.

Ben has also undertaken long stages throughout time off periods at the 3*The Fat Duck, 2*Le Manoir, 2*Capital hotel, London and 2*Bagatelle in Oslo, Norway.

Rogerio Maldonado & Ivo Galvao

Monday, May 16th, 2011

An evening of Modern Brazilian Cuisine, Wednesday 25th of May.


Mini cheese bread country style.
Black beans shot.
Banana cannoli and salmon tartar.
Manioc cream and truffle oil.
Tropical fish lasagna.
Pupunha tagliolini.
Pork belly and passion fruit.
Rump of lamb, manioc puree and brazil nuts.
Tapioca brigadeiro, aged balsamic and burnt coconut.

New Brazilian Cuisine

Saturday, May 14th, 2011

Rogerio joins us from Brazil Wednesday 25th of May and teams up with fellow Brazilian chef Ivo for a night of Modern Brazilian Cuisine.

“New Brazilian Cuisine” by Rogerio Maldonato (Osteria Francescana and D.O.M.) and Ivo Galvao Filho (Viajante, Mugaritz, Noma) presenting at 4 hands the vibrant contemporary cuisine from Brazil – a travel through the flavours and exciting ingredients from a country full of contrasts and beauty.

Mark Poynton

Tuesday, May 10th, 2011

Fri 30th September and Sat 1st October.

Mark Poynton started his career as a waiter at the tender age of 15 before deciding that the kitchen was where he wanted to be.  He then went to work with Daniel Clifford at Midsummer house in Cambridge, where he spent 7 years working from Chef de Partie up to Head chef in which time the restaurant gained 2 Michelin stars.  Mark is totally focused on the seasons in Britain and by taking techniques from all over the world,  he is able to introduce different levels of flavour and texture into dishes that he creates.

Mitch Orr and Thomas Lim

Tuesday, May 3rd, 2011

Fri 29th and Sat 30th July.

Mitchell, a former Josephine Pignolet Young Chef of the Year winner, has worked in some of Australia’s most important kitchens, including Pilu at Freshwater and Sepia.

Having cut his teeth at the harbour city’s perennial performer, Tetsuya’s, Thomas spent several years away from professional kitchens concentrating on The Duxford, his pirate diner. There, with carte blanche, he put together dinners for friends and family, realising a singular style.

In late 2010, they opened Duke, a late-night bistro in Sydney where the emphasis is on clever, colourful share plates – things to pick at, pull apart, wrap up and pass.  It is food that deals in nostalgia, generosity, and wit- it is big on flavour and free of nonsense.