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@seamussam

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Head Chef @evelynstable ⭐️

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Pollock
Dry aged by @theseathesea_
Steamed along side a mouselline made from the pollock trim, chives , seaweed, mussels , confit shallot and lovage.
#fish #pollock #michelin

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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

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A journey of discovery.⁠
⁠
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
⁠
🖊️ Alex Mead (@alexmeadeditor)⁠
📸 Nacho Rivera (@nachoriveraphotography); Mark Parren Taylor (@mark_parren_t)⁠
⁠
#foodandtravel #chefinterview #londonrestaurants #malaysia #tourismmalaysia #michelinstar⁠

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▪️ Evelyn’s Table, Soho

A birthday treat earlier this year that I’m unlikely to forget.

Hidden away in the basement of The Blue Posts in Soho, @evelynstable is an intimate 12-seat chef’s counter, with the entire experience unfolding right in front of you.

Head Chef @seamussam is a legend. Mastering the kitchen since 2024, he previously worked at Restaurant Story, The Clove Club and as Head Chef at Muse by Tom Aikens.

His cooking brings together incredible British produce with French and Asian techniques, and some brilliant influences from Southeast Asia.

This Michelin-starred experience is bloody cool, and a real treat. Sat up front watching the action unfold and chatting to the team throughout. It feels personal, relaxed and incredibly slick.

Oh the food? Absolutely exceptional. Creative, precise, and seriously delicious.

A very, very special meal.

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London - @evelynstable - ⭐️

Counter dining in London simply doesn’t get better than this. 12 seats, a tiny basement kitchen beneath Soho, and pure culinary theatre from start to finish at @evelynstable.

The snacks set a ridiculously high bar right out of the gate, but that bread course with the house-made dips and spreads genuinely stole my heart. Every seasonal ingredient hit with precision:

Cornish Bluefin Tuna | Aubergine caviar, red pepper glaze, rosemary, brown butter
Native Lobster | Nutbourne Farm tomatoes, redcurrant, figleaf sauce choron
Peri-Peri Monkfish | Coco beans, rainbow chard, burnt lemon, summer herb dashi
Olive-Fed Yorkshire Wagyu | Ox tail tamale, yellow mole, sweetcorn, girolles
Caramelised White Chocolate & Meadowsweet Cremeux | Peach, raspberry, kaffir lime

Huge appreciation to Chef @seamussam and the entire @evelynstable crew for an unforgettable evening. The passion, technique, and warm hospitality behind that counter are unmatched.

#foodlovers #foodporn #tastingmenu #foodie #michelinstar

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Truly a joy to witness the art behind @evelynstable @seamussam thank you for an unforgettable experience🍷🌱 #evelynstable

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Monkfish in focus-

Marinaded in house made peri peri.

Served with a ragout of coco beans , rainbow chard , Alsace bacon and burnt lemon puree.

The plate is finished with a summer herb monkfish Dashi sauce made using the smoked bones of the fish and hit with a hand blender just before serving to bring a lightness to the sauce.

Deceptively more goes into this than first meets the eye… #cooking #chef #evelynstable #monkfish

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Smoked eel chawanmushi

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Cornish lobster 🦞
Being glazed with kanzuri and ice clarified red currants. #cooking #michelin #lobstertail

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Olive-fed Yorkshire wagyu with ox tail tamale and yellow mole, sweetcorn and girolles.

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Summer cooking so far @evelynstable
#cooking #chef #michelin

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🦞 glazed with a ice clarified red currant and aged miso glaze. Kissed over coals and smoked over cherry wood.

Served with semi dehydrated British tomatoes and a sauce Choron infused with aromatic fig leaves.

On the side- a lobster doughnut made with all of the excess lobster claw meat and dusted with a sugar made from dehydrated fig leaf.

#michelin #cooking #londonrestaurants #lobster

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