Kitchen Table

Here are three unique and unconventional aspects of Kitchen Table, London, highlighted by their titles:

1. Full Interaction with Chefs in a Horseshoe-Shaped Counter Setting
Kitchen Table offers a dining experience where guests are seated at a horseshoe-shaped counter surrounding the open kitchen, allowing full interaction with chef James Knappett and his team. Diners watch the chefs prepare, serve, and explain each course of the tasting menu in real time, creating an immersive and theatrical culinary experience rarely found in fine dining.

2. Entire Restaurant Dedicated to a Chef’s Table with Only 20 Covers
Unlike typical restaurants where a chef’s table is an optional extra, Kitchen Table dedicates its entire operation to just 20 guests per evening. The restaurant is designed as a stage with the kitchen at the center, emphasizing the chef’s table concept as the sole dining format. This exclusivity and focus on the chef’s table elevate the experience to a unique level of intimacy and engagement.

3. Meticulous Use of Local and Seasonal British Produce from Artisanal Sources
Kitchen Table’s philosophy centers on using the finest local and seasonal British ingredients, often sourced from tiny artisanal producers in remote parts of the UK. This commitment to British produce is showcased in a daily-changing tasting menu that highlights single ingredients through innovative techniques, reflecting a refined yet hearty culinary style inspired by Knappett’s international experience.

The most honored or signature ingredients at Kitchen Table, London, reflect a strong emphasis on meticulously sourced, seasonal British produce and innovative use of textures and flavors. Here are 4 key ingredients and their significance or use in signature dishes:

• Oyster: Served raw and precisely cut to fit into a thin slice of kohlrabi and oyster leaf, creating a neat "taco" style canapé that highlights the purity and freshness of the oyster.

• Black Truffle: Featured prominently during truffle season, generously shaved atop handmade agnolotti pasta filled with roasted pumpkin, as well as paired with milk ice cream for a luxurious finish.

• Duck: Used in multiple ways, including a delicately carved main dish served with fennel, spinach, and dulse (seaweed) jam, and also transformed into an elevated duck shepherd’s pie with duck ragu and parsnip mash.

• Kohlrabi: Appears in various dishes, including the oyster canapé and a shrimp dish with sweet lemongrass, salt crystals, and basil-infused buttermilk, adding a fresh, crisp texture and vegetal note.

These ingredients exemplify Kitchen Table’s commitment to British seasonal ingredients and creative, multi-textured presentations.

Tasting Menus

• **£**195 (6 courses), **£**245 (8 courses)

Signature Dishes

• Blue Lobster: £95

Note: Prices are subject to change and may not include additional costs such as drinks or supplements.