Tell us about PLATE.

It’s an Anglo-French small plates style menu which allows guests the flexibility to pick and choose as much or as little as they like. It’s social and informal which works well for the area. I’m using classic French techniques with very slight influence from middle eastern and Asian flavours.

I’m massive fan of what Tom Kerridge has achieved at the The Coach, with his small plates menu.

What is unique about the restaurant?

We are, of course, ingredient led but we have a supplier relationship with the Dashwood Estate – as we run events and catering EJ Churchill shooting club there. We get produce from directly fresh their farms plus our game comes directly from their seasonal shoots.

What is your signature dish/drink that everyone has to try?

Marmite bread, which has become my signature bake over the years. And new for Plate currently would be our grouse dish which is finished with cacao nibs and a coffee potato puree.


Why did you choose East London to open up the PLATE?

It’s such a buzzy and happening area of London, we’re surrounded by amazing restaurants, street food and pop-ups – the area is very food focussed. As such, the clientele are adventurous when it comes to trying new things and our relaxed setting fits this side of town.

What would you say has been the most memorable experience while developing this business?

As it’s 100% my project, with no stakeholders to answer to, I’ve had full control over suppliers. I’ve been able to work with family and friends, including my niece, Liz Williams, who designed our logo and branding.

 What are your future plans?

To keep Plate restaurant a successful operation of course. Beyond that, we will consider rolling out the Plate Bake as a concept. Romi Vanstappen, executive pastry chef for the group, could potentially become chef patron of Plate Bake so that would be her project.