About
Chef Ryan Padda
Michelin-trained technique, bold flavour and a personal approach to hospitality.
The chef
Food that brings people together.
Ryan brings the discipline and technique of London kitchens into a dining experience built around you.
His cooking is bold, ingredient-led and rooted in flavour — shaped by time at OMA, Smokestak, Agora and Manteca, with influences from Spain, Greece, India and Thailand.
Fish, vegetables, live fire, homemade stocks and broths all play a major role in his cooking.
Great ingredients. Serious cooking. No unnecessary fuss.
The approach
Not a restaurant at home.
An evening that feels completely your own.
The restaurant standards are there in the cooking and service. The atmosphere stays personal, relaxed and built around the people you invited.
Check your date