Our Chef friends have been taking over the HH&Co kitchen for a few years now, so what better way to celebrate 10 years of Hartnett Holder & Co than with an extra special pop-up!
With not 1, not 2 but 5 chefs taking to the HH&Co kitchen for one night only!
5 chefs that have all crossed each other’s culinary paths over the years, and who are going to be bringing their signature styles back into the HH&Co kitchen.
Angela Hartnett, Luke Holder with old friends Phil Howard, Ed Wilson and Nieves Barragán Mohacho
5 courses from 5 chefs!
Arrival at 7pm, £160 per person, includes a glass of fizz and 5 courses or £235 per person with wine pairing includes 5 courses and wine pairing with each course.
Step into the heart of our kitchen and gather around our kitchen table; it’s large, antique, and well-worn and seats up to 8. You’ll get to experience the build-up and atmosphere throughout service and witness the hustle and bustle of the acclaimed chefs creating dishes right in front of you!
£2500 for up to 8 people, includes 5 courses per person and wine pairing with each course.
Phil’s work life as a chef started at Roux Restaurants in 1988 having decided not to pursue a career in Microbiology, a degree which he attained at the University of Kent. From here he moved on to train under Marco Pierre White at Harvey’s and Simon Hopkinson at Bibendum.
He opened The Square with Nigel Platts Martin in 1991 and remained at the helm for 25 years – with his food enjoying huge consumer success and great critical acclaim. He held two Michelin stars for 17 years.
The reputation for his cooking has been forged through the delivery of pleasure through harmony of flavour rather than technical wizardry or innovation.
Upon leaving The Square Phil came to feel that he had unfinished business with food in London and whilst this philosophy will remain very much in place at Elystan Street the content of the cooking will evolve. The desire to cook simpler food prevails and with a greater emphasis on pure, clean and lighter dishes – full of vitality and flavour.
Nieves grew up in Bilbao in Spain’s Basque region, learning from an early age about the region’s produce and cuisine. In 1998 Nieves came to London and began work at Simply Nico. In 2003 she joined Sam and Eddie Hart as sous chef Fino. In 2007 Nieves became the group’s Executive Chef ahead of the launch of the first Barrafina restaurant on London’s Frith Street and later in 2014 was awarded a Michelin Star for.
In February 2018 Nieves opened Sabor (meaning flavour in Spanish) on Heddon Street in London with Jose Etura, a restaurant that focuses on capturing the flavours of Spain, as well as showcasing the use of traditional ingredients and cooking methods, with a relaxed approach to dining. In October 2018 the restaurant was awarded its first Michelin star, just eight months after opening – a star they have retained to this day.
From the age of just four years old, Ed Wilson knew that he wanted to be a chef. Growing up in Yorkshire, Ed was raised in a household in which food was always important and very family-orientated, surrounded by recipe books and cooking collectively on weekends. French cuisine was always an inspiration for him growing up, and his training itself was predominantly French, yet his style today encapsulates simplicity done excellently, stepping away from rich French sauces to let fresh ingredients speak for themselves.
During his 21-year career in London, Ed has opened ten restaurants, including Brawn, the widely acclaimed restaurant and wine bar on Columbia Road, and more recently Sargasso in Margate, serving up a menu of light, Italian, seasonally driven food. As at Brawn, Ed focuses on natural wines, with each wine list changing regularly to reflect the time of year.
Angela Hartnett and Luke Holder need little introduction, both famed for their informal and grounded style of cooking, along with their team, create locally sourced Italian dishes with a respectful nod to the seasons. Hartnett and Holder’s food comes with a much loved Italian approach to eating - where sharing and provenance is everything. The style is chefs’ home-cooked food not chefs’ food cooked for restaurants.
BEEN & GONE
-7pm arrival, with a 7:30pm service start.
-Please kindly note that tickets are non-refundable. If you can no longer make it, you are more than welcome to gift the experience to another person, but please do let us know of the name change
-The evening will start promptly at 7.30pm
-Dietary requirements will be catered by the HH&Co Kitchen team
-Tables will be in Hartnett Holder & Co or in our under canvas alfresco restaurant (don’t worry if the British weather isn’t on our side, it is a covered space and there are toasty heaters to keep warm, in the unlikely event of adverse weather we may relocate table bookings in this space to the Scullery).