About Us

About Us

George Livesey

Chef/Proprietor George hails from the Peak District and trained at the Academy of the Culinary Arts, where Albert Roux was his sponsoring chef. A period at St John Restaurant followed, until George returned to Roux Fine Dining before his appointment to Pastry Chef under Dan Cox (executive chef Fera, Claridges) as part of the opening brigade for Roux at Parliament Square. George continued working at various London restaurants, including Club Gascon and White Rabbit in Dalston, before turning his attention West.

Katherine Craughwell

George and Katherine met in London, where they started a supper club, that eventually turned into the restaurant today. The drinks list reflects Katherine and the Front of House Team's interest in biodynamic wine and seasonal cocktails. 

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