The Waterhouse Project

The Waterhouse Project | Fine Dining Supperclub

Last Updated: 24th April 2019

Getting kitchen equipment into unusual spaces can be tough.

Let that sink in.

But Gabriel Waterhouse has managed it; choosing a tile warehouse in East London as the perfect place for his first solo residency; The Waterhouse Project.

He’s going solo after having worked in the Michelin Starred kitchen at Galvin La Chapelle, and with three-time Michelin Star winner Herbert Berger. And the results have been outstanding, garnering some of the best reviews a supperclub could wish for… and the upshot being that his supperclub is almost permanently booked solid.

Should you manage to score a spot, however, you’ll arrive at the warehouse, taking in the eclectic effect that dozens of tile patterns lining the walls can have, and you’ll almost instantly be handed an aperitif. Wandering past the bar, you’ll notice that the building backs directly onto the canal path, which makes for a perfect place to drink that cocktail, and have a chat. Then, when dinner service is started, you’ll grab a seat on one of the long wooden tables, and Gabriel will explain the first of the ten courses, some of which have been expertly paired with wine, that you’re getting.

That menu changes monthly, but you can expect something along the lines of (deep breath):

• Asparagus with truffle and sheep’s curd (paired with Gras Mouton muscadet)
• Cured trout with herb dust, ‘desire’ and almond veloute (paired with Pale Clouds sauvignon blanc)
• Herdwick lamb shoulder with harissa, date purée, pickled shallot and mint oil
• Sutton Hoo chicken with sherry and morel jus
• Cornish Cock Crab with kaffir lime, coriander and avocado cream
• Barkham blue, pear and sherry sorbet, spelt cracker and celery cress (paired with Lustau sweet sherry)
• Banana parfait – banana cream, chocolate and wine-steeped raisins.

Each course will be introduced by Gabriel himself, and the wine pairings will be explained by the sommelier. And when it’s all over, you’ll get coffee or fresh mint tea to go with some petits fours, like chocolate and herb truffles.

If you have the thyme, that is.

NOTE: The Waterhouse Project supperclubs take place regularly throughout the month, and usually cost around £75. You can find out more, and book, HERE.

The Waterhouse Project | Bert & May, 67 Vyner St, E2 9DQ

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