The Sea The Sea Chef's Table

TSTS Hackney is about to undergo a major transformation and this month will be your last opportunity to eat at the Chefs Table in its current format. To close the show we welcome back our Chelsea head chef with a special and final edition of our Untapped Series on Saturday 20th July. Tickets at link in bio.

We also have some tickets available for Naz Hassan .shaman this Saturday

More on our Hackney developments to follow…

Naz Hassan
Untapped: 06.07.24*

Bangladesh born, Milan raised Naz moved to London aged 19 to pursue a career in cooking. After a decade working in some of London’s best restaurants, including head chef roles at Pidgin and Crispin, he brings his signature Bengali/Italian fusion to our Untapped Series. Expect bold South Asian flavours in refined yet moreish dishes. Link in bio.
*please note this is a one-off Saturday night edition of our Untapped Series.

Guillaume Gillan
Untapped: 23.06.24

Classically trained in Michelin kitchens by the likes of Alain Ducasse and Joel Robuchon, Guillaume Gillan previously opened fine dining restaurant Bokan, and now runs a ‘chef’s table food truck’, soon to be making a pit stop at our Untapped Series. Expect French Mediterranean cuisine with a modern twist inspired by his travels. Tickets via link in bio.

Essex lad Connor Jack Twomey started his working life at L’Autre Pied at the tender age of 15 before adding Dabbous, A.Wong, Brat to his CV. From there came international experience at Saison, Birdsong and Harbour House Inn before coming home to take on the head chef role at Strakers in Notting Hill.
Don’t miss his Untapped showcase on 16.06.24. Link in bio.

Next up on Untapped: hot ticket Adam Qureshi aka
Get it whilst it’s hot at link in bio.

Some seats just came available for March 6th, 27th & 30th (lunch).

Book quick at link in bio for the final days of Leo’s incredible menu at our Chef’s Table.

We constantly refine and update our menu, drawing inspiration from the latest catches off the coast of Looe, where our wholesale operation is centered.

Don’t miss out on sampling our latest winter dishes! Book now through the link in our bio.

Our whipped koji is a blend of rice and Aspergillus Oryzae, crafted and fermented within Leo’s Wall of Wonders.

The rich and indulgent notes will conjure up memories of your favourite chocolate mousse.

Reserve your spot now at the Chef’s Table to explore exciting new ferments created by the team.

Elevate your seafood cooking skills!

Join Leo and the team this weekend for an intimate seafood masterclass followed by lunch at the chef's table. Learn the art of filleting, curing, storing, and cooking restaurant-quality seafood, and leave with newfound confidence to explore more adventurous recipes at home.

No experience necessary, just a love for cooking. Click the link in our bio to reserve your spot.

The reservations book is open for January and February, but meanwhile you can still grab the last seats before the end of the year💥
Also last chance to get this line caught Cornish Mackerel with pumpkin and pine oil🐟
For availability please follow the link in our bio 🔗

If you still don't have plans for your New Years Eve, we got you! The last few tickets are still available online. Follow our link in bio for more information ✨
We also opened the reservations for the New Year. January and February bookings are now online📖

📸: Jamie Lau ( )

is next on our Untapped series. Ollie's culinary career started with the inimitable at Quo Vadis. His passion for ingredients and sourcing grew, refined by .knight at Sessions Arts Club.

Rooted in a family of skilled cooks, Ollie blends art and food. Now, he's launching Faber, a seafood restaurant in Hammersmith.

Book now via the link in our bio.

Fermentation is a meticulous business, take our Miyagawa for example, we needle-puncture the fruit, infusing them with hot liquid for at least a year.

The oils from the skins impart aromatic richness to the liquid, which is then added to numerous dishes, such as our Cheung Fun.

Straight from the British seas to the streets of Hackney, our monkfish is delivered to the Chef's Table the very same day it is caught.

We then age the fish for 6 days and serve it with smoked eel, roasted yeast and caviar sauce.

Cornish bluefin tuna, dry-aged for 2 weeks, served with yuba and brushed in squash miso.

From the 25th November, we will be open for lunch on Saturdays with our £95 menu.

Book now via the link in our bio.

Spice up your Saturday and join us for our seafood masterclass! Start with a welcome drink and tour, before delving into a hands-on session led by Chef Leo, followed by lunch with fish prepared by you.

No skills or experience is necessary, just a keen interest in cooking.

Grab the last remaining tickets via the link in our bio.

The aromatic and woody taste of Matsutake mushrooms pair perfectly with our Cornish lobster, cèpes, finished with a glaze of squid consommé.

Meet Michael Bagnall, the next chef in our Untapped series, with two separate sittings of a 6-course lunch on November 19th.

Hailing from Melbourne, he's seasoned in global kitchens, including notable stops in Italy's Abruzzo. With successful stints at Brunswick House and Dudley's, Michael's sold-out residencies spotlight his inventive twists on classics, inspired by the finest seasonal ingredients and Australian native species.

The Sea, The Sea Hackney passionately procures top-tier British seafood by establishing direct connections with trusted fishermen around the UK.

We purchase the freshest catch straight from the boats, transporting it in our vans directly to Hackney, where it graces the counter of our 14-seat chef's table, promising an unforgettable dining experience.

When nut milk meets The Sea The Sea...

Salted almond milk with sea urchins.

Tempura red prawn with prawn head sauce and preserved myagawa - our twist on the Cantonese classic Cheung Fun.

Introducing Rahel Stephanie, the debut chef in our upcoming Untapped series, who'll be cooking a fully Indonesian seafood menu with us on November 12th.

Founder of sell-out supperclub, , Rahel is inspired by authentic regional dishes of her home country, Indonesia. Her food aims to demystify Indonesian flavours and techniques.

We have limited tickets left. Book now via the link in our bio.

We're now open for lunch on Saturday! Join us this weekend from 1pm for our £95 menu.

📸

TSTS CHEF'S TABLE X BRAD CARTER

Here's your friendly reminder to book your seat for Brad Carter's takeover on 11th November. From the Michelin-starred , Brad is the next chef in our Guest series. Don't wait - secure your spot today!

Book now via the link in our bio.

TSTS CHEF'S TABLE X BRAD CARTER

The next in our sell_out Guest Chef series at the Che's Table is Brad Carter, from the Michelin-starred Carters of Moseley.

Brad Carter's culinary journey is far from ordinary. Self-taught and determined.

'This story has only just begun. Cooking is a lifestyle choice!'

Book now via the link in our bio.