Cambridgeshire-born, James Knappett has worked at some of the world’s most highly regarded restaurants, today he shares his experience at his restaurant, Kitchen Table.
He trained in Cambridgeshire, spent formative years in the kitchens at Restaurant Gordon Ramsay and Petrus, and then moved on to work at Rick Stein’s The Seafood Restaurants, Thomas Keller’s Per Se, and with René Redzepi at Noma.
James’ food focuses on British ingredients and flavors, as the chef prides himself on using the best locally sourced, often foraged ingredients.
Kitchen Table is a dining experience, where full interaction with the chefs showcases previously unseen kitchen theatre. Guests, seated at a horseshoe-shaped counter, see James Knappett and his team prepare, serve, and talk diners through that evening’s tasting menu. A wine list curated by a sommelier (and James’ wife) Sandia Chang completes the experience.
Using meticulously sourced and foraged seasonal British ingredients.
Each day James and the Kitchen Table team prepare a Modern British daily changing tasting menu using the very best of what’s available to them on any given evening. Each course focuses on a single ingredient – like oyster, truffle, scallop, or deer – and amplifies exceptional produce to its very best.
That exceptional produce comes from James’ long-trusted network of independent suppliers, who have been the cornerstone of Kitchen Table since its opening, sustainably sourcing day boat fish, growing seasonally, and farming responsibly.
Instagram: @jknappett @kitchentable1
Restaurant web site: https://kitchentablelondon.co.uk/
Restaurant address: 70 Charlotte St., London W1T 4QG, UK