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🇩🇰 Copenhagen, we’ve arrived! ✈️

From exploring the streets of the Danish capital to grabbing a classic organic hot dog at DØP and finishing the day with dinner at Restaurant Anton, day one was all about good food, great company and getting stuck into the Copenhagen experience. 🍽️

A big thank you to our partners Control Induction, CCS Lockhart / Continental Chef Supplies, Winterhalter and TRUEfoods for being part of the journey.

And this is just the beginning… 👀🇩🇰

#copenhagen #foodservice #hospitality #culinary #TSCChefsTour

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Perlina aubergine, house harissa & pine nut amlou

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We are looking for a talented Senior Sous Chef to join our brilliant kitchen team in the heart of Notting Hill and play a central role in the next chapter of the restaurant!

If you love hospitality and want to be part of something special, we’d love to hear from you.

Please send your CV to careers@studiopaskin.com

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We’re so excited to launch our new guest chef series Nighthawks with @yiannismexis of @pyro.restaurant on Monday 2 November for an evening of fire-led cooking, bold flavours and plenty of Hellenic touches.

Drawing on memories of Greece and experience in Michelin-starred kitchens including Elystan Street, The Ledbury and HIDE, Yiannis will be bringing five exclusive à la carte specials to complement our menu on the night.

Expect Pyro’s signature spanakopita pastel de nata, sea bream with green olives & caper leaves, Iberico pork skewers, Cornish lobster with blood orange avgolemono, and Dorset lamb with lamb fat flatbreads & smoked anchovy yoghurt.

One night only. Monday 2 November.

Booking is essential. Reserve your table via the link in bio.

Artwork by @maisysummer

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Everyone is conscious that @peligoni is a home away from home for me. Every year, I ensure that I make my way back there, no questions asked.

Every year, once the kids have gone back to school, they host ‘Gather’. A festival like no other. Forget your tent. Forget your wellies boots. Think more along the lines of paddle boarding at sunrise, and boats to dinner at sundown.

This year, Gather was a spectacle beyond my wildest imagination. The team @peligoni pulled a blinder. Listening to the dulcet tones of @nathanballmusic with an Ionian backdrop in the afternoon, before hopping on a table and watching Toploader perform Dancing In The Moonlight was a particular highlight. Compliment by food from @gjformond from @thebarbarynottinghill.

Or perhaps the brunch of dreams hosted by @kaparibayemma on her stunning villa terrace @kaparibay

Or was the best moment watching @redoyle26 air guitar to an audience, from the front of Odyssey, The Club’s very own floating bar, sponsored by none other than @drinkamie.

There are too many memories to choose from. Too many to single out a favourite. It wouldn’t seem fair, given how full my heart was after a week of simply outstanding company & hospitality.

There’s good reason I’ve gone to Peligoni for 16 years in a row. It exponentially gets better, and better, and spend 364 days of a year waiting to see what’s in store when I go back.

Here’s to an exceptional week; in an exceptional place; with exceptional people.

And here’s to next year, and the one after that, and long in to the future. @peligoni is the non-negotiable in my calendar, and it should be yours too.

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Coffee rub Brittany poussin on the grill finished with brown butter, piquillo pepper, frisée salad with a yuzu dressing & jus gras.

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Coming soon…

Artwork by @maisysummer

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Herdwick lamb rack from @lake_district_farmers on the grill, served with a Lara walnut salad, spiced labneh and harissa.

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Cornish Monkfish, Langoustine Tagine, Provencale Apricot

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Scottish cod from @finandflounder served with tahini and anchovy sauce, Lebanese cucumber pickled with Aleppo pepper, fresh dill for freshness and dill oil.

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Meet George Ormond, our new Executive Chef at The Barbary Notting Hill.

Growing up in the countryside near Bath and spending summers fishing along the Welsh coast, George developed a natural connection to food, produce and where it comes from.

At just 25, he became Head Chef at Murano in Mayfair, where he helped retain its Michelin star for three consecutive years. Most recently, as Head Chef at Lita, he championed exceptional British produce, from Scottish lobster and Cornish turbot to Hereford beef.

Now at The Barbary Notting Hill, George brings together his classical French, Spanish and Italian training with the bold spices, flavours and traditions of the Barbary Coast. His arrival marks the beginning of an exciting new chapter, with a selection of new dishes joining the menu.

We’re incredibly excited to welcome George and can’t wait for you to experience what’s to come.

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We are deeply grateful to have received our Michelin star this year under the leadership of our new Culinary Director, Kostas Papathanasiou.

This recognition reflects the dedication, care, and hard work of our wonderful team — Will, George, Max, Stephen, Nate, Maria, Alesea, Ray, Steven, Felix, Sacha, Gianluca, Zanka, Chew, Will, and Afal. Thank you for everything you do, every day.

A special thank you to our guests — you are at the heart of what we do. Your trust, support, and smiles inspire us to keep creating, learning, and growing.
Our love for food, wine, travel, and beautiful ingredients is what brings us joy, and we are so happy to share this journey with you.

We are honored to be included among so many incredible restaurants in the UK and send our warm congratulations to our friends and chefs in the Guide.

And thank you to the @michelinguide for this recognition, it means a lot to us.

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