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Seamus Sam

@seamussam

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Head Chef @evelynstable ⭐️

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Down an alleyway in London’s Chinatown, discerning diners can venture into @evelynstable, one of the city’s most unassuming restaurants. ⁠
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Located in the basement of the Blue Posts pub, the restaurant, which opened in 2018, has a cocoon-like effect, insulating its 12 guests from everything other than the two-and-a-half-hour tasting menu. ⁠
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The dining experience is the vision of @seamussam, the third chef to helm Evelyn’s Table since its inception. ⁠
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Read more by @emilyzemler at the link in our bio ⁠
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#londonrestaurants by @seamussam

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6 months ago

An inspiring chapter of The Chef Series 2026: The Art of The Distinctive continued with Chef Seamus Sam’s residency at The Datai Langkawi, where he brought his passion and innovative approach to our rainforest setting, offering guests an intimate culinary journey shaped by the multicultural spirit of London and his Malaysian heritage.⁠
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As Head Chef of one-Michelin-starred Evelyn’s Table, he is known for his creative vision in fine dining – where precision and storytelling come together on the plate. The result was a degustation experience that felt both contemporary and authentic, blending influences from Michelin-starred kitchens with a narrative of heritage and identity.⁠
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Swipe through to discover moments from Chef Sam’s residency, and click the link in bio to view the full lineup for The Chef Series 2026: The Art of The Distinctive.⁠
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@evelynstable @seamussam⁠
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#DiscoverDatai #TheDataiLangkawi taken in The Datai Langkawi by @seamussam

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4 months ago

Beautiful bbq scallops from the Isle of Skye
Brushed with a tare made from the smoked roes and skirts of the scallop..#scallops #produce #shellfish by @seamussam

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2 days ago

A journey of discovery.⁠
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A recent trip to Malaysia had a lasting impact on Seamus Sam, head chef at Michelin-starred Evelyn’s Table and whose father was born there.⁠

Today, Sam draws on his Malaysian heritage and the country’s rich culinary influences, from India, China and Thailand. At Evelyn’s Table, these flavours meet British ingredients, from traditional chicken satay to Cornish chilli crab seasoned with karawak pepper.⁠
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Read more about Sam’s Malaysian inspirations and favourite places to eat in this month’s chef interview, from page 32 of the latest issue of Food and Travel.⁠
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@seamussam @evelynstable @tourismmalaysia_uk⁠
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🖊️ Alex Mead (@alexmeadeditor)⁠
📸 Nacho Rivera (@nachoriveraphotography); Mark Parren Taylor (@mark_parren_t)⁠
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#foodandtravel #chefinterview #londonrestaurants #malaysia #tourismmalaysia #michelinstar⁠ by @seamussam

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15 days ago

Smoked eel chawanmushi taken in Evelyn’s Table by @seamussam

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a month ago

Olive-fed Yorkshire wagyu with ox tail tamale and yellow mole, sweetcorn and girolles. taken in Evelyn’s Table by @seamussam

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2 months ago

Caramelised white chocolate cremeux with the season’s finest peaches and raspberries. taken in Evelyn’s Table by @seamussam

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2 months ago

Salted duck egg crème brûlée 🍮 taken in Evelyn’s Table by @seamussam

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2 months ago

Beans, Chilled Almond Soup, Meadowsweet, Blackcurrant Leaf Granita taken in Evelyn’s Table by @seamussam

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2 months ago

Native Lobster, Nutbourne Farm Tomatoes, Raspberry, Figleaf Sauce Choron taken in Evelyn’s Table by @seamussam

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2 months ago

Peri-Peri Monkfish, Coco Beans, Rainbow Chard, Burnt Lemon, Summer Herb Dashi

On our August lunch and dinner menus. We have some availability this month! Link in bio for more details. taken in Evelyn’s Table by @seamussam

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2 months ago

This summer, @franksbar_mf transforms into an Oyster Bar for an eight-week residency with @rocksoysters — and tonight, our Head Chef @seamussam kicks off their guest chef series with a special menu.

Expect poached Irish rock oysters in Champagne yuzu kosho beurre blanc with kohlrabi noodles, and a bluefin tuna tostada with aubergine caviar and rosemary brown butter.

6–8 & 13–15 August by @seamussam

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2 months ago