:: Neil Parfitt ::

Neil uses all his influences, gained throughout his career, to produce a varied menu. The menu changes twice daily, sticking to a tried and tested formula, covering a very wide selection of food.

For example if we have Seabass, we will decide first if it is to be whole or filleted. Then we decide method of cooking i.e, grilling, roasting, poaching. Then we look to a country for it’s garnishes and whether the garnish complements the Seabass.

We apply this method to each of the dishes appearing on the menu.
All the ingredients we use are freshly delivered each day from some of the finest suppliers in Europe, giving the customers the chance to experience foods, tastes and textures that they wouldn’t in normal everyday life.

Changing the menu twice daily also gives us as chefs the opportunity to try things we never have before. It also keeps it interesting for us and enables us to keep up with latest food trends while dipping into classics.

Neil describes his food as euro/asian modern classical, for want of a better description.

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::Neil's previous experience

Zuma Restaurant (Notting Hill Gate)
Royal Court Hotel (Chelsea)
L’Escargot (Soho)
The Fire Station (Waterloo)
Hotel le Gai Soleil (Haute Alps, France)
Avenue West Eleven (Notting Hill Gate)
Alastair Little Restaurant (Notting Hill Gate)
Au Pressoir (Montpellier, France)
Zucca Restaurant (Notting Hill Gate)
The Vale Restaurant (Maida Vale)
The Westbourne Tavern (Notting Hill Gate)