Petitpas

at King Edward's Road, London E9

The Table

I'm building the kind of table I want to exist: seasonal cooking, thoughtful hospitality, space to gather in a garden.

My great-aunts, the Petitpas sisters, ran a French boardinghouse and restaurant in New York for half a century. Artists, writers, and thinkers gathered there over honest food that made room for good conversation.

I started cooking seriously during the first lockdown. Confined indoors with routines shrinking, I realised that eating the same thing every day might actually break me. Cooking became the variable, the thing I could control and it kept me sane. 

A few years after, I started learning about soil health and the impact of food on everything from mental health to our environment. That led me to train at Ballymaloe Cookery School in Ireland. I staged at Plates and worked at Spring in London, and I now keep learning from kitchens that inspire me (next stop: Copenhagen).

This table is where I practice: cooking with the seasons, treating vegetables with care, using fermentation to build flavour, wasting as little as possible. Welcome.

Menu & Booking

Lunch and dinner, by arrangement.

Set menu: 5 courses, £55.

Bring your own drinks. Let me know dietary requirements in advance. 

Weather permitting, linger in the garden afterwards.

Book or follow the project on Instagram, or via WhatsApp: +44 7394 045019.