Meet The Team
Two chefs with a passion for cooking over open fire, and a dream to do it a bit differently.
James comes from a family background in hospitality, with his great grandfather winning a medal for bread making in 1900 and his parents’ restaurant in the 80s. He has been cooking in and running restaurants across London since 2007, specialising in seafood, pastry, and cooking over charcoal.
He loves creating exciting new dishes, breaking down whole animals and making sure every guest has the best possible experience.
In his spare time, you can find him walking his dogs Val and Marcia, making all of their food, or smoking meat for a ridiculously long time.
Reiss was born and raised in North London, with English and North Cypriot family heritage. Annually visiting Cyprus as a child, he developed a huge passion for food, seeing how it plays a massive part in family culture and togetherness - specifically, cooking over coals and open fires, which has become one of his specialties.
Reiss has spent the last decade working in an array of restaurants across London as a Sous Chef, using his knowledge of mangal to bring a twist of lesser known Turkish Cypriot flavours to classic British produce, bringing his two family sides together through food.
