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An intimate space hosting residencies for talented chefs
UP NEXT
MONTHLY SUPPER CLUB
EVERY LAST FRIDAY OF THE MONTH
Natalie (Marmelo) our chef patron will be running a monthly supper club. Her cooking is firmly rooted in the seasons, with a leaning towards sun-lit Mediterranean flavours and the occasional playful nod to her South African heritage. Honest, generous and ingredient-led, it’s food that invites you to linger at the table. For Natalie, cooking has always been an act of care — a love language expressed through flavour, comfort and abundance — and it comes across in every mouthful.
PREVIOUS RESIDENCIES
ERIC WAN
Eric cooked his way across London (and beyond) with Lá Lốt, his roaming pop-up before opening his own restaurant Tempo, drawing on Chinese-Vietnamese roots and flavours picked up along the way. His food’s punchy, umami-packed, and is never shy on the spice.
MARIOS MILIORELLIS
A native of the Greek islands embarked on his culinary journey to mainland Europe as a young chef. He honed his skills in the world’s most renowned kitchens, training under celebrated chefs and rising through the ranks in Michelin-starred restaurants across Amsterdam, Copenhagen, and London. His adventures took him to prestigious establishments such as the iconic Noma, the Copenhagen restaurant celebrated as the “World’s Best.”
MARTA SANDINI
Marta Sandini was born and raised in Italy, in Gazzo. With over ten years of experience in the culinary field. She has developed her skills in Michelin star restaurants and award-winning venues. Her culinary path is characterised by the dedication to sustainability, imaginative cooking, and the craft of fermentation.
After her experience in china in 2015, she felt her style of cuisine was going to be modern nonna Italian fused with Chinese memories and flavours! Like a blade runner nonna!
GWEI LO
Gwei-lo means 'foreigner'—a reflection of Alexandre's lifelong experience as an outsider. London's diverse melting pot has given him belonging, and through Gwei-lo, he embraces that identity.
Alexandre Ferro is a Mozambican-Portuguese chef, born and raised in Mozambique until moving to Portugal at 19 for culinary school. In London, he honed his skills at BAO, Brat, Manteca, and Little Duck the Picklery, while hosting five pop-ups including events at The Plough and Bruno.
Inspired by Macau—the original fusion food capital—his cooking is rooted in Cantonese cuisine, incorporating influences from Portugal, Goa, Mozambique, and Malaysia, blended with the UK's best seasonal produce.
Diamantis Kalogiannides
A chef whose culinary passport spans from the sun-kissed kitchens of Greece to the innovative scenes of Copenhagen and London, Diamantis Kalogiannidis is redefining contemporary cuisine. With stints at Studio Frantzen and Da Terra (both boasting 2 Michelin stars), he’s not just a chef—he’s a culinary storyteller.
BARANG
Originally from Bristol, Tom founded BARANG, a pop-up inspired by Cambodian cuisine. His decade-long career in professional kitchens includes a role at the critically-acclaimed Kiln in London.
Since launching BARANG in 2023, Tom has cooked internationally and across the UK through sell-out pop-ups and residencies.
This marks his first London pop-up of 2025. He spent early 2025 in Cambodia and Thailand, taking over kitchens at Bai Sor (Phnom Penh) and Chenin (Bangkok), and recently cooked at Soho House, Klose & Soan, and Social Distortion in Hull.
DIARmuid GooDWIN
Diarmuid has cooked for over a decade in some of London's best-loved restaurants. Originally from Belfast, he started cooking at 15, eventually joining Angela Hartnett's kitchens.
He worked for Angela for seven years—at Café Murano and Michelin-starred Murano—followed by Bruno Loubet's Grain Store before returning as Sous Chef at Café Murano. He then became senior sous chef at Trullo for over two years.
Most recently, he headed the kitchen at Sager + Wilde, drawing on traditions from Italy, the Basque Country, Provence, and the Middle East. In 2024, he was named on the Murphia List for the second year running.
LUTO
lutolondon is a pop-up rooted in heritage, transporting you to chef Mary San Pablo's motherland.
A passionate eater, Mary left her career in fashion buying to work her way up Michelin-starred kitchens. Ten years later, she became sous chef at Quo Vadis and Quality Chop House, expanding her knowledge of Thai and Chinese cuisine at Som Saa and A.Wong.
Craving an outlet for creativity and personal connection, she created LUTO—a pop-up making food more personal than traditional recreations, representing Filipino British identity with produce from the island and surrounding continent.
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