108 Garage
What they say
“The obvious go-to answer for us, when it comes to our greatest passion, would be ‘produce'. And don’t get us wrong, it’s a close second, but in all honesty it’s really our team. Mentoring, educating, research, and development sessions – we are a close team and all work together inside and outside the kitchen. As for produce, we are very passionate about using the best produce possible and then executing and delivering dishes without changing ingredients too much.”
Signature Dishes
Hogget with tongue, caper, and onion; salt-baked celeriac with sheep’s yoghurt, apple and horseradish; and beef heart agnolotti with kombu dashi and pink onion.
What we say
Chris Denney has worked for many of the best and most innovative chefs in London – Phil Howard, Éric Chavot, Nuno Mendes – and he has been paying attention, not just checking names for his CV. His cooking is tightly controlled, clear, original, and incredibly ballsy. It is at the cutting edge of produce-driven cookery – every leaf, seed, and animal part appears at the very top of its form – without being fanciful half-foraged hipster rubbish of the kind that so often passes for hip in this town. Located in what used to be a garage, this restaurant just happens to be serving some of the best food in West London. Which is exactly what it is.
What others say
“A delightfully blurry, multi-blended concoction of modernity and classicism.”
London Eater
What
Critically acclaimed, award-winning gastronomic restaurant
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When
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